- 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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