Comments on: Lemon Zucchini Cake

By: Milisa

Milisa — Mon, 03 Jul 2023 02:34:20 +0000

Hi September,
Is it possible that you didn’t squeeze the liquid from the zucchini before you mixed it in? I have never had any trouble with this cake that is the only thing I can think of that would cause it to be liquid after baking for an hour.

~ Milisa

By: September

September — Sun, 02 Jul 2023 23:52:32 +0000

After an hour i the oven, the cake was just liquid. Im a darn good baker and have never, ever seen this happen before. if you are wanting to put cornstarch in the flour, why not just call out cake flour – which in this instance seems to be way too light to support the cake. so disappointed as I was pulling this together for a dinner group. will have to find something else now to bake, if there’s time after cleaning up this mess in my oven. Please double check your recipes if you’re writing them on your own. Zucchini cakes are typically so simple to pull together.

By: Alice

Alice — Thu, 28 Jul 2022 02:31:58 +0000

I agree with you. Having a thermometer makes a difference.

By: Alice

Alice — Thu, 28 Jul 2022 02:28:59 +0000

In reply to Milisa. I agree with you. Having a thermometer makes a difference.

By: Milisa

Milisa — Fri, 10 Sep 2021 01:13:03 +0000

In reply to Carolyn.

Hi Carolyn,
I’m so glad you are enjoying it! Appreciate you stopping by to let me know, it makes my day.

~ Milisa

By: Carolyn

Carolyn — Thu, 09 Sep 2021 23:44:05 +0000

I have made this 3 or 4 times since zucchini season hit and I’ve loved it every time! It’s a huge hit with my friends and it’s so easy. I have substituted butter and yogurt for the oil and been pretty non careful about amounts (flour, zucchini, etc) also added vanilla which made it perfect. Awesome recipe!!!

By: Milisa

Milisa — Sat, 31 Jul 2021 13:25:37 +0000

In reply to Perri-Anne Magerman.

Hi Perri-Anne,
I can’t think of anything other than the amount of liquid in the zucchini but you mentioned you thought it was pretty dry when you added it so I’m not sure.

~ Milisa

By: Perri-Anne Magerman

Perri-Anne Magerman — Fri, 30 Jul 2021 14:46:20 +0000

In reply to Milisa. Thanks so much for getting back to me. I had thought about that and had the oven serviced. They said the temperature was fine. I can understand that being the issue with the undercooking issue but what do you think caused it to be so rubbery?

By: Milisa

Milisa — Thu, 29 Jul 2021 00:38:01 +0000

In reply to Perri-Anne Magerman.

Hi Perri-Anne,
I don’t think it was the cornstarch, that just lightens the flour a bit to be more like cake flour. I would guess your oven temperature might be the issue. I recently put an oven thermometer in my oven and was very surprised that my oven thermostat was way off.

~ Milisa

By: Perri-Anne Magerman

Perri-Anne Magerman — Wed, 28 Jul 2021 15:41:33 +0000

So, I made this cake and it smelled amazing when it was baking. After 55 minutes, the top was still quite loose so I baked it for about 10 minutes longer. It was still not fully cooked but I was afraid of over cooking it so I took it out. After it cooled, I cut into it and the top middle was still raw and the entire rest of the cake was like a rubber ball. I don’t think it was the zucchini as I really dried it before adding it. Could it have been the cornstarch? I had to throw the whole thing out. I would love to be able to make this again and have it be a wonderful, edible texture. Thank you.