TL/DR – Zucchini Lemon Layer Cake! Paul Hollywood is a silver fox, this cake isn’t “claggy,” notes on layer cake best practices, perfectly imperfect is OK. –
Ah yes, August again. My birthday isn’t for a few days but, well, I feel like this year it’s OK to start making and eating cake a few days early, right? I usually make a carrot cake for myself because I’m a cream cheese frosting fanatic, but I have an overabundance of zucchini popping off in the garden so this year I’m walking the zucchini road.
One of the simplest tricks to set oneself up for success with layer cake is to cut circles of parchment paper for each cake pan. Spray each pan with nonstick spray, insert the parchment paper into the bottom, then spray a bit more and set aside.
Cake is a tricky thing to get moist, but when adding zucchini it can get too moist. Terrified that Paul Hollywood will tell me (in my fantasies, of course, that silver fox – oh my,) that my zucchini lemon layer cake is “a bit claggy,” I shred the zucchini on the finest setting of the handheld grater/shredder and then drain it fairly well in a strainer. It almost looks like a paste.
This recipe follows the traditional method of having all dairy at room temperature and starts with creaming the butter and the sugar. I like the taste of honey and lemons, so there is a quarter cup of honey, though I cannot say that it actually makes a difference.
It may feel like there might be just a bit too much batter, (what would that handsome blue eyed Paul Hollywood say?) but in my experience cooking at 5,280 feet elevation, the cakes rise just over the top without spilling out. If you’re nervous about it, then reserve a bit of batter and make a cupcake, too.
The lemon buttercream could easily be lemon cream cheese frosting, so please do what suits you. Do remember that after frosting a layer cake, it’s a good idea to pop it in the fridge to set the frosting if it feels a bit melty or like the top layer might slide. Perfectly imperfect is my mantra with dessert. The number one thing is that it tastes good, right?
For other sweet zucchini treats, try Lemony Zucchini Bread or Zucchini Lemon Pancakes.
Zucchini Lemon Layer Cake
This delightful zucchini lemon cake is two tiers with lemon buttercream frosting.
Ingredients
- For the cake:
- 3 c all purpose flour
- 1 t baking powder
- 1 t baking soda
- 3/4 t iodized salt
- 3/4 c unsalted butter, softened at room temperature
- 1 1/4 c granulated sugar
- 3 eggs, room temperature
- 1/4 c honey
- 1 1/2 t almond extract
- Zest of 2 lemons
- 1 1/2 c buttermilk
- 1 1/2 c zucchini, finely shredded and drained
- For the frosting:
- 1 c butter, softened at room temperature
- Zest of one lemon
- 4 c powdered sugar
- 4 T milk
- 1/2 t almond extract
Directions
- Step 1 Preheat the oven to 350 degrees F.
- Step 2 Prepare two 9 inch cake pans by cutting two parchment paper circles to fit snugly in the bottom of each pan. Spray each pan with nonstick spray, then add the parchment paper circle, then spray a bit more and set aside.
- Step 3 For the cake, sift the flour, baking powder, baking soda and salt together in a medium bowl and set aside.
- Step 4 With an electric hand or standing mixer, cream the butter and sugar until fluffy, about 2 minutes.
- Step 5 Add the eggs one at a time and beat well on medium speed after each addition.
- Step 6 Add the honey, almond extract, and lemon zest and beat to combine.
- Step 7 Add the buttermilk and the flour mixture in alternating halves, beginning with the flour, and mix on low after each addition. Do not over-mix the batter once the flour is added.
- Step 8 Add the zucchini and stir with a spatula until just combined.
- Step 9 Pour the batter evenly into the two prepared 9 inch cake pans and bake at 350 degrees for about 30 minutes or until a wooden toothpick comes out of the center clean. Note: if you feel there is too much batter, reserve a bit. See commentary in the blog post on this issue.
- Step 10 Remove from the oven and cool in the pans for 10 minutes, then turn out onto wire racks, remove parchment paper circles and allow to cool fully before frosting.
- Step 11 To make the frosting, use a hand mixer or standing mixer to beat the softened butter with the lemon zest, adding the powdered sugar a little at a time and alternating with the tablespoons of milk. Add in the almond extract and beat until the frosting is very smooth and creamy. It should be stiff enough to cling to the cake and not run off. Make any consistency adjustments by adding a bit more sugar or a bit more milk, but this should not be necessary.
- Step 12 Place one layer of cake flattest side up on a cake plate. Frost the top of the first layer with about a quarter of the frosting, smoothing it out to the edges with an offset spatula.
- Step 13 Add the second layer flattest side up and use the remaining frosting to ice the top and the sides using an offset spatula, turning the cake plate as you go to keep the layer of frosting smooth and even.
- Step 14 Decorate the top with ribbons of zucchini skin cut with a vegetable peeler, thin lemon slices, zucchini blossoms or any other clever and perfectly imperfect idea!
