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Lemony Zucchini Cake with Earl Grey Buttercream

Author Izy


  • 1 x recipe for Earl Grey Buttercream , (recipe follows)
  • 1 x recipe for Candied Lemons & Lemon Syrup , (recipe follows)


  • 2 1/2 cups (315g) all-purpose flour, plus more for the pans
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup + 2 tbsp , (150 ml) grapeseed oil
  • 1 cup (200g) granulated sugar
  • 2 tsp finely grated lemon zest
  • 3 large eggs
  • 1 1/2 cups (225g) grated zucchini, drained
  • 3 tbsp buttermilk
  • 1 tsp fresh lemon juice

Lemon Glaze:

  • 1 cup (125 g) powdered sugar
  • 2-3 tbsp fresh lemon juice


  • Preheat the oven to 350 F (175 C). Grease + flour four 6-inch (or two 8-inch) cake pans and set aside.
  • Sift together the flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl mix the oil, sugar and lemon zest until well combined. Beat the eggs in one at a time.
  • Add 1/2 the flour mixture and stir to combine. Add the rest of the flour and stir until just combined.
  • Add the zucchini, buttermilk and lemon juice. Mix gently until the zucchini is just mixed in.
  • Divide the batter evenly among the prepared cake pans. Bake for 24-26 minutes for 6-inch cakes (or 25-30 minutes for 8-inch cakes).
  • Let them cool on a wire rack for 10-15 minutes before removing the cakes from their pans.

To Assemble:

  • Use a serrated knife to level each cake layer, removing the domed top so you get nicely even, level layers.
  • If you baked 8-inch cakes like me, you'll need to use a serrated knife to split each layer in two (so you end up with 4 thin layers).
  • Take one layer of cake and place it onto a serving plate. Brush the layer with some of the lemon syrup (leftover from making the candied lemons) and then top with 1/4 of the buttercream, spreading it out into an even layer. Repeat the layering of cake, lemon syrup, buttercream until you've stacked up all the cake layers and frosted the top.
  • Stir together the glaze ingredients until a thick, pourable glaze is achieved. Pour it all over the top of the cake, coaxing it to the edges so that it drips down the sides.
  • While the glaze is still wet decorate the cake with the candied lemon slices and pearl sugar.


recipe adapted slightly from Layered by Tessa Huff*