Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 8 people
Difficulty level: 2 out of 4
12 Ingredients
- 2 small lemons
- 2 free range eggs
- 1/2 cup Woolworths rice bran oil
- 1teaspoons vanilla extract
- 1 cup caster sugar
- 2 cups self-raising flour
- 250grams zucchini, finely gratedingredient tipTipYou’ll need approximately 2 medium zucchini for this recipe.
- 2tablespoons poppyseeds
- 1 1/2 cups pure icing sugar, sifted
- 1teaspoons unsalted butter, softened
- 2tablespoons milk
- 1 sprig rosemary, leaves picked
Nutrition per serving
2240kJ / 535Cal
2240 Kilojoules or 535 Calories
26% of daily energy intake*
Protein
5.7grams
Fat
15.9grams
Carbs
90.8grams
Sugars
66.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Afternoon tea calls for a slice (or two) of this sweet lemon and poppyseed cake with the surprisingly delicious addition of zucchini.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Grease a 22cm (7cm deep) round cake pan. Line base and side with baking paper.
Step 2 of 4
Zest and juice 1 lemon. Whisk eggs, oil, vanilla, caster sugar, zest and lemon juice in a large bowl until smooth and combined. Stir in flour, zucchini and poppy seeds until just combined.
Step 3 of 4
Pour mixture into pan and smooth top. Bake for 45 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 4 of 4
Combine icing sugar, butter and milk in a medium bowl to form a thick spreadable icing. Spread icing over cake. Stand for 20 minutes or until set. Slice remaining lemon into rounds and arrange on top of cake. Scatter over rosemary, then serve.
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