The best delicious Lemon-almond Tea Cake * recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon-almond Tea Cake * recipe today!
Hello my friends, this Lemon-almond Tea Cake * recipe will not disappoint, I promise! Made with simple ingredients, our Lemon-almond Tea Cake * is amazingly delicious, and addictive, everyone will be asking for more Lemon-almond Tea Cake *.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon-almond Tea Cake *.
Ready to make this Lemon-almond Tea Cake * Recipe? Let’s do it!
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-PATTI – VDRJ67A-
2 c Zucchini; finely shredded
1 ts Salt
1 c Vegetable oil
3/4 c Sugar
3 Eggs; room temperature
1/2 c Honey
1/4 c Fresh lemon juice
2 tb Lemon peel; grated
2 1/4 c All purpose flour
2 ts Baking soda
1/2 ts Baking powder
1 1/2 c Almonds; chopped
2 tb Honey
Mix zucchini and salt in colander. Weight with plate and let drain 1
hour. Squeeze out excess moisture. Preheat oven to 350~. Grease 9×13″
glass baking dish. Mix oil, sugar, eggs, 1/2 cup honey, lemon juice
and peel in large bowl until well blended. Mix in zucchini. Sift
flour, baking soda and baking powder; stir into zucchini. Fold in
nuts. Pour into prepared dish. Bake until cake is springy to touch,
about 35 minutes. Spread 2 tablespoons honey over top. Cool in pan.
Serve at room temperature.
Yields
1 Servings
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