Lemon Zucchini Tea Cakes

Lemon Zucchini Tea Cakes

Lemon Zucchini Tea Cakes - b. sweet
 

We are coming on Easter, and that means it's carrot cake season. Although I do like the spice and rum soaked raisins in my carrot cake, zucchini cake might be my new favorite. Move over carrots! This zucchini cake is light, refreshing, and bursting with spring flavors. These tea cakes consist of tender lemon scented zucchini cake topped with a drizzle of sharp and sweet lemon glaze. The two-bite cakes are then, garnished with pistachio pieces, lemon rind, and edible flowers.

 
Lemon Zucchini Tea Cakes - b. sweet
Lemon Zucchini Tea Cakes - b. sweet

Move over carrots! This zucchini cake is light, refreshing, and bursting with spring flavors.

Lemon Zucchini Tea Cakes - b. sweet

Lemon Zucchini Tea Cakes

Lemon Zucchini Cake

  • 1 1/2 cup granulated sugar

  • 1 cup vegetable oil

  • 3 eggs

  • zest of 2 lemons

  • juice of one lemon

  • 1 1/2 cup grated zucchini (about 1 large)

  • 2 cups flour

  • 2 teaspoons baking soda

  • 1/4 teaspoon baking powder

  • 1 teaspoon salt

Lemon Drizzle

  • juice of one lemon

  • 1 cup powdered sugar (you may need more depending on how juicy your lemon is)

Preheat the oven to 350 degrees F. Lightly grease and flour 2 cupcake pans.

In a large mixing bowl, whisk together the sugar, oil, eggs, lemon zest, and lemon juice. Add the grated zucchini and gently fold into the batter. 

Meanwhile, in a medium bowl stir together flour, baking soda, baking powder, and salt. 

Gradually add the flour mixture to the wet ingredients. Gently fold until everything is incorporated.

Divide the batter into the cupcake pans filling the cups 3/4 of the way full. 

Bake for 10-15 minutes or until a toothpick comes out clean. Let the cakes cool completely in the cupcake pans. Then, turn the pans over to release. You may need to run a butter knife along the sides of the cakes to release them.

Once cool, in a small bowl mix together powdered sugar and reserved lemon juice. You may need to add more sugar depending on how juicy your lemon is. You want the glaze to be pourable but also to stand up in its own and not soak into the cake.

Invert your cakes so that the smallest end is facing up. You may also want to cut the tops off of the cakes to make for a flat surface when they are inverted. Spoon the glaze over the tops of the cooled cakes, gently push the glaze to the edges of the cakes and let gravity do the rest.

While the glaze is still wet sprinkle with pistachio pieces. Then, let dry completely before topping with edible flowers and herbs.

Lemon Zucchini Tea Cakes - b. sweet
Follow my blog with Bloglovin
Strawberry Coconut Cashew Tart

Strawberry Coconut Cashew Tart

Blueberry Oatmeal Sandwich Cookies with Vanilla Bean Greek Yogurt Filling

Blueberry Oatmeal Sandwich Cookies with Vanilla Bean Greek Yogurt Filling