Refreshing summer delight: Lemon cake with a surprising twist

The recent heatwaves have made everyone frantically search for recipes that taste good and provide a cooling effect. We are no exception, so we loved this recipe for a lemon cake with an unusual ingredient. You will be amazed when you see what product is used in its preparation. Once you recover, you have no choice but to give this recipe a chance.

What is this lemon cake made of? Apart from the citrus and the usual baking elements, the recipe includes a certain... vegetable. Can you guess which one? Of course, it's zucchini. This popular ingredient in pancakes, soups, and casseroles also works great as a refreshing summer bake. Below, we will show you how to go about it. Delicious result – guaranteed!

Ingredients:

                  
• 300 grams of wheat flour,
• 1 cup of grated zucchini,
• 225 grams of fine sugar,
• 100 grams of buttermilk,
• 100 grams of olive oil,
• 1 lemon,
• 2 eggs,
• 2 teaspoons of baking powder,
• 1/2 teaspoon of salt,
• additionally: butter.

Instructions:

1. Grate the lemon zest and squeeze the juice from half of the fruit. Wash the zucchini and grate it as well. Make sure all ingredients are at room temperature.
2. Crack the eggs into a bowl. Add olive oil, sugar, buttermilk, lemon juice, and zest.
3. Add the separately mixed baking powder, flour, and salt to these ingredients. Finally, add the zucchini. Mix until all ingredients are combined.
4. Grease the baking form with butter, line it with baking paper, and pour the mixture into it. Place it in an oven preheated to 175°C. Bake for approximately 45 minutes, and it is ready. Enjoy!