• 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon nutmeg, freshly grated
  • ½ cup plus 2 tablespoons olive oil
  • 1 ½ cups granulated sugar
  • 2 teaspoons grated lemon zest
  • 3 eggs
  • 1 ½ cups grated zucchini, drained
  • 3 tablespoons buttermilk
  • 1 teaspoon lemon juice

1. Preheat oven to 350°.

2. Grease and line three 8-inch round baking pans with parchment paper.

3. Sift together flour, baking powder, soda, salt, and spices and set aside. In a bowl beat together the oil and sugar and lemon zest for 2 minutes; add eggs one at a time, stopping to scrape down the sides. Turn mixer to low and add dry ingredients in two batches, mixing slowly until well-blended. Add zucchini, buttermilk, and lemon juice and mix in, then separate into the three baking pans and bake 24 to 26 minutes. Let cool.

Frosting

  • 4 ounces soft goat cheese
  • ½ cup unsalted butter, room temperature
  • 3 cups confectioner’s sugar
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla extract

1. Beat butter and goat cheese together with confectioner’s sugar. Add vanilla and milk.

2. Spread ⅓ of the buttercream onto one of the layers of cake with a spatula, place the second layer and spread more frosting, then place the top layer. Frosting, glaze, or both may be added to top layer.

Lemon Glaze

  • 1 cup confectioner’s sugar
  • 2-3 three tablespoons lemon juice
  • 2 teaspoons grated lemon zest

Mix ingredients together to make a thick icing.

Pour over cake and let drizzle down the sides.

Refrigerate leftover portions.

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