Zucchini Cake with Lemon and Poppyseed

LEITE'S CULINARIA
15Ingredients
90Minutes
520Calories

Ingredients

US|METRIC
  • 3 tablespoons poppyseeds
  • 2 lemons
  • 1/3 cup whole milk
  • 2 sticks unsalted butter (at room temperature, plus more for the pan)
  • 1 1/3 cups soft brown sugar (light)
  • 4 large eggs (separated)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups self rising flour (sifted, or substitute 1 1/2 cups all-purpose flour, 2 1/4 teaspoons baking powder, and 1/2 to 3/4 teaspoon salt)
  • 2/3 cup ground almonds
  • 9 ounces zucchini (topped, tailed, and coarsely grated)
  • 1/2 teaspoon cream of tartar
  • 1 cup confectioners sugar
  • 2 tablespoons unsalted butter (melted)
  • 1 teaspoon grated lemon zest
  • 3 tablespoons lemon juice
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    NutritionView More

    520Calories
    Sodium13% DV310mg
    Fat48% DV31g
    Protein16% DV8g
    Carbs19% DV57g
    Fiber16% DV4g
    Calories520Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat16g80%
    Trans Fat
    Cholesterol155mg52%
    Sodium310mg13%
    Potassium330mg9%
    Protein8g16%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate57g19%
    Dietary Fiber4g16%
    Sugars36g72%
    Vitamin A20%
    Vitamin C45%
    Calcium20%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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