Lemon cake with pistachios and zucchini
Description
Perfectly pairs with tea and coffee. After all, people make carrot cake, right? Why not try using regular zucchini, pumpkin, or apple? I additionally make a glaze for the cake with lemon juice, but it turns out very tasty and moist even without it. Instead of lemons, you can use orange. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Wash the lemon, grate the zest of one and separately squeeze the juice. Wash the zucchini and grate it on a coarse grater.
- 2
Step 2
2. Sift the flour, then mix it with salt, baking powder, and baking soda.
- 3
Step 3
3. Mix zucchini, lemon zest, eggs, lemon extract, vegetable oil, sour cream, and sugar.
- 4
Step 4
4. Chop or crush the pistachios into small pieces.
- 5
Step 5
5. Add the mixture of zucchini, lemon, and eggs to the dry ingredients, along with pistachios and coconut flakes.
- 6
Step 6
6. Mix the batter. Grease the baking pan, pour in the batter. Bake the cake in a preheated oven at 180 degrees for 35-50 minutes.
- 7
Step 7
7. Meanwhile, prepare the glaze: mix 2 tablespoons of lemon juice with powdered sugar.
- 8
Step 8
8. Transfer the baked cake from the oven to a cooling rack, and drizzle the cooled cake with the prepared glaze. Serve the cake after it has cooled down.