Overview

I promise it taste just like a lemon pound cake with cream cheese frosting! It’s sooo sooo yummy! Lemon Zucchini Cake 2 3/4 cups all-purpose flour 1 3/4 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, room temperature 1/2 cup vegetable oil (but I use coconut oil instead 🥥) 1 1/2 cups sugar 2 tablespoons fresh lemon zest (I used about three lemons worth because I wanted extra lemony 🍋) 1/2 teaspoon vanilla extract (measure with your heart ♥️) 4 large eggs 1/4 cup milk 1/2 cup fresh lemon juice 2 1/4 cups shredded zucchini Cream Cheese Frosting 8 oz cream cheese, room temperature 6 tablespoons unsalted butter, room temperature 2 cups powdered sugar (original recipe calls for 4 cups but I don’t like mine that sweet) 1 teaspoon vanilla extract (measure with your heart ♥️) Preheat oven to 350°F (176°C) and prepare a 9×13-inch cake pan with non-stick baking spray. Combine the flour, baking powder, baking soda and salt in a medium-sized bowl and set aside. Add the butter, oil, sugar, lemon zest and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Add half of the dry ingredients to the batter and mix until mostly combined. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined. Add the remaining dry ingredients and mix until well combined and smooth. Add the zucchini and gently fold together. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. Pour the batter into the prepared cake pan and bake for 28-33 minutes, or until a toothpick comes out clean. Remove the cake from the oven and allow to cool completely before adding the frosting. To make the cream cheese frosting, add the cream cheese and butter to a large mixing bowl. Beat on medium speed until well combined and smooth. Add about half of the powdered sugar and mix until well combined and smooth, then add the vanilla extract and mix until well combined. Add the remaining powdered sugar and mix until well combined. Spread the frosting evenly on top of the cake and then decorate as desired. Slice and serve, or refrigerate until ready to serve. The frosting will firm up when cold, so I recommend serving the cake just slightly cool, or at room temperature. Cake is best when eaten within 4-5 days.

This is great! I have some recipes I want to share, but I should be sleeping! I'll come back tomorrow!

I got another funny recipe to share. This one I actually tried out! It makes a good pick me up for my sweet tooth using dried fruit and chocolate. I added in some nuts to my batch. Chocolate Pony Poo 💩🦄✨

I got inspired to share when I found a kooky recipe for pickle juice lemonade in my grocery catalog. Who would want to drink this?! Somebody must have because it's here in print 😂 Now I wanna see what odd or silly recipes you have to share. Not to yuck someones yum, so to speak. Just for some laughs. Maybe this can be in preparation for an April Fool's Day silliness 🤪 Let use know below what you find!

@Andriel_Isilien that's so awesome, thank you! I have about a dozen old bags of popcorn that I have for my popcorn machine! And I was thinking the other day I probably needed to throw them out but stop myself from doing it! lol

Update on this recipe with a tip I read about. If your popcorn kernels are old and dry, try soaking them in water for about 15-20. That can help revive them a bit for popping and being fluffy.