I haven’t tried freezing this cake Sandi but honestly, I think it would freeze fine. For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’. That should give you everything you’re looking for. Sorry about that Louise! But I think I messed up with the olive oil, was it 6 Tablespoons or 6 teaspoons? It was delicious! Would I be able to double the recipe and use a normal cake pan? Hmm, I’m not super familiar with egg alternatives but I have heard that applesauce works great so I would start there for sure. I’m glad others are enjoying it. It should be working now! And of course, my personal favorite, Carrot Apple Zucchini Bread, it’s SO good! Thanks, Leslie. Delicious! It’s about 15 years old and I keep seeing our neighbors replacing theirs and it’s got me worried for sure…. Cake? In a clean glass or stainless steel bowl, beat the egg whites until soft peaks form; continue beating, gradually adding the remaining 1/2 cup sugar, until the mixture is thick and glossy and holds stiff peaks. Than you. Boom! Learn how your comment data is processed. Did I miss a step? I know lemon is much more potent than orange so I was thinking I would need to add more orange flavoring to it. I used a 9 x 5 but it will fit in an 8 x 4. ?? Thanks! It’s just irresistible. It’s 6 tablespoons but honestly, if you can use less and still have it turn out great, I would go with the 6 teaspoons. I was so disappointed because it looks so good and has my favorite things – zucchini and lemon. Has anyone tried this using Gluten Free AP Flour? instead of the zuchini. Hi there, Can this be made in a bundt cake pan? I never buy almond milk, can I substitute 1% milk instead? Deliciously lemon-y. Gingerbread is a universal word that can mean many things. Is it unsweetened or regular vanilla almond milk.? Let cool completely on rack. However, it is very heavy and dense…kind of “rubbery”. Make sure to try out this top rated Carrot Apple Zucchini Bread or this fantastic Zucchini Spice Cake. I know this varies, but on average, how many zucchinis is 1 1/2 cups shredded? Then I wrap the towel around the zucchini and wring it out. I love lemon poppy seed anything! Kim. Mine tasted great but didn’t rise much, what happened. This is one of my favorite recipes. Did you use 2 tablespoons or 2 teaspoons of lemon juice? Alternately add the dry ingredients and the buttermilk to the creamed mixture, a half cup at a time, until both are incorporated. I made these into cupcakes today (it made about 20 total) and they turned out amazing! And also making a regular loaf. I made this yesterday and I couldn’t stop nibbling at it all day! Maybe if I add the cornstarch? This is 1 and 1/4 cup baking powder?? When I grate my zucchini, I grate it directly onto a towel. Gently stir the wet ingredients into the dry ingredients. Do you have to get absolutely all the juices drained from the Zucchini? I added 2, but don’t know if that was correct. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. we followed it to the letter, result was bland, and cake like, with little rising. I’d like to make a vegan version of this delicious-looking cake. You could even add a little lemon zest to the glaze if you want to amp up the lemon flavor. Way too dry. 1 tsp grated lemon zest. 9×11? I can’t wait to try this tomorrow for my father in law!!! One, it’s made with olive oil. Thank you! Heat the milk until hot, stir it into the poppyseed mixture, and let it cool while you make the cake mixture. I’ve never used parchment paper for cakes/bread before…I worry about it bunching weird in the corners and doing something funny. I made it just yesterday and between the four of us, there’s maybe one or two slices left from the entire loaf. With a light flavor of lemon and blueberries, and creamy texture, this Blueberry Lemon Pudding Cake may just be the ultimate summer dessert. El x. Is that wax paper you put under the batter in the loaf pan? Once I had my mixture, I used the exact amount of it as the flour component. I will be trying this for my boyfriend’s birthday. Bonus that I can eat it with my hands, no fork required. I’m new with trying to go wheat-free but I think cornstarch is GF. I also cut the sugar down to 1 cup and did mostly coconut sugar with a little date sugar. Find out. Everyone was so curious what was the special flavor. First, do NOT dry the zucchini out; let it do its moisture magic by itself. We just love it! Didn’t have much taste and probably could have used some baking soda. Do you think applesauce would be a good replacement or would you suggest another egg alternative (chia seeds, etc)? Stir in the dry ingredients until a batter forms. How do you make Lemon Zucchini Cake Preheat oven to 350F/180C and grease a 9X5 loaf pan. A burst of fresh lemon and shredded zucchini combine to create this moist and tender Lemon Zucchini Coffee Cake. how to substitute all purpose flour for cake flour here. With a light flavor of lemon and blueberries, and creamy texture, this Blueberry Lemon Pudding Cake may just be the ultimate summer dessert. What do yo suggest substituting for the eggs? Would you need to add extra vanilla if using regular milk? I was just thinking that this would be vegan if subbed the egg with banana! I can’t let a summer go by with enjoying these Baked Zucchini Fries or indulging in this decadent Chocolate Zucchini Cake that only tastes indulgent. 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