I recently stumbled upon a recipe for lemon olive oil cake. With the hopes of spring on my mind I thought lemon sounded just right and once I noticed the recipe called for zucchini I knew I wanted to try it.
The lady who shared the recipe said she loved to put the cake in the refrigerator and eat it cold. Ours never lasted long enough to make it to the frig. It’s without a doubt the best lemon flavored cake I’ve ever made. The cake is super moist and every bite tastes like spring.
Don’t you love it when you stumble on a recipe you know is a real keeper and you’ll be using it for years to come?
Jump over to Pinch of Yum to view the recipe. You can print it from there too.
Tipper
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Tipper,
If I could find it, I have a receipe somewheres that Myrtle Younce sent me by her husband, Jesse. He wouldn’t eat sweets much, but he liked that thing. I got the receipe from her and I even made one for her, just to see if I got it right. It’s cooked in a Bunt Cake Pan, and I’ve been thinking about a Lemon Cake for some time now.
Myrtle was a Good cook and I really miss her and Jesse. Your Cake looks like it’s fixed in a Meatloaf Pan, looks real good.
I went to both of their Funerals. Jesse died first at 94 and Myrtle about 3 or 4 years later. They were both Cremated. When I went into the Church, they had my little friend in a Cigar-type box. I was shocked cause I had never been to a Cremation Service before, but by the time Myrtle was in her Urn, the shock had passed. I would Love to have a piece of her Lemon Pound Cake. …Ken
Tipper,’
This recipe is almost/exactly like some of the zucchini bread/cake recipes…the main ingredient being zucchini even with added lemon zest, olive oil, etc…I believe it is the same recipe, just a zucchini cake/bread with a new named twist…lol I have a zillion zucchini bread/cake recipes and many of them include lemon zest, etc. with switches to olive oil from say corn oil or safflower oil. I’m keeping it in my stash at any rate since this zucchini cake has a name twist…Lemon Loaf Cake…I started collecting zucchini cookbooks and recipes for any thing one could make out of zucchini years ago. When we had bumper crops of the vegetable and easy to grow. I wanted complete recipes besides the fried, baked, grilled zucchini. I began using it in everything after that…cakes, loafs, bread…spaghetti sauce bases, my own zucchini tomato onion casserole, etc. I believe you have tried that one, very easy to put together…just about any cheese will work…but I prefer mozzarella and parmesan, fresh garden tomatoes, fresh garden onions and zucchini…yellow, stripped, solid green or minis…works…lol
Thanks Tipper,
enjoyed this today…I sure do hope the weather turns soon…we can’t plant due to cold and wet…
Thanks Tipper…
Sounds good! Looks good! But I don’t have zucchini or lemons or brown sugar or poppy seeds or enough vanilla. I do have parchment paper but I have no idea how to line a loaf pan with it. I have trouble just getting it to lay flat on a baking sheet. I like to cook but don’t claim to be any good at it. This recipe is way above my skill level.
Congratulations to Sandra and Priscilla! Please let Tipper know which seeds you’d like – the Summer Squash or the Winter Squash – thanks! 🙂
And Tipper, I am adding this recipe to the other Lemon cake – the one with the poured-in glaze – that I got from your blog recently. I love lemony things!
Now that sounds really good! With a cup of coffee or a glass of milk…what more could you want, and I know how you love using zucchini in surprising ways!