Ingredients
- 3 eggs
- 1 lemon extract
- 600 gr powdered sugar
- 400 gr sugar
- 260 gr zucchini
- 250 gr flour
- 240 ml oil
- 140 gr nuts (finely chopped)
- 170 ml cream cheese
- 70 gr butter
- 14 gr vanilla
- 8 gr cinnamon (ground)
- 5 gr baking soda
- 3 gr salt
Beat sugar, oil and eggs at medium speed in electric mixer bowl 4 minutes. Sift flour with soda, salt and cinnamon. Fold zucchini and nuts into sugar mixture. Fold in flour mixture and vanilla, blending thoroughly. Turn batter into well-greased 25 cm tube pan. Bake at 180ºC 60 to 65 minutes. Cool in pan on rack 15 minutes or longer. Remove from pan and cool cake thoroughly on rack. To make frosting, beat powdered sugar, cream cheese margarine, and lemon extract until thoroughly blended. Spread over cooled cake. Created by: Clifton's, Los Angeles (C) 1992 The Los Angeles Times ----
