Zucchini Lemon Cake
Ingredients
- 6 Eggs
- 300 grams Sugar
- 250 grams Vege Oil
- 1/2 teaspoon Salt
- 2 tablespoon Lemon Juice
- 1 teaspoon Vanilla
- 400 grams Flour
- 2 teaspoon Baking Powder
- 2 teaspoon Baking Soda
- 1 1/2 teaspoon Nutmeg powder
- 400 grams Zucchini, grated
- 175 grams Cashew fried, chopped
- 2 tablespoon Grated skin of Lemon
Frosting
- 100 grams Butter
- 50 grams Heavy Cream
- 1 Egg Yolk
- 400 grams Powdered Sugar
- 2 1/2 tablespoon Flour
- 1 teaspoon Lemon Juice
- 1 teaspoon Vanilla
- 100 grams Cream Cheese
- 3 tablespoon Raisin
- 1/2 teaspoon Nutmeg powder
Making Steps
Cake
- Mix Eggs and Sugar till it soft, then pour Vege Oil slowly, add Salt, Lemon Juice and Vanilla, set aside
- Blend Flour, Baking Powder, Baking Soda and Nutmeg, set aside
- Blend Zucchini, Raisin, Cashew and Lemon skin, set aside
- Enter alternating dough zucchini and flour mixture into egg mixture, mix well.
- Pour into pan that already line with baker papers and butter smeared.
- Bake in the oven about 1 hour till it done and brownie, cooling down.
Frosting
- Mix Egg yolk, Sugar, Lemon Juice, Vanilla, Cream Cheese and Raisin, set aside
- Melted Butter, Cream and Flour stir well, off the fire and cooling down a while then add Cream mixture, stir well and add to Refrigerator.
- After we have room temperature Cake than smear with Frosting, cut the Cake and Cake ready to serve.