Recipe - Zucchini Lemon Cake with Barley Flour

Alberta Barley - a hearty, healthy choice!

Zucchini Lemon Cake The woman who sent this recipe noted that this is a very tasty, moist cake and that a cream cheese icing can be added if desired.
3 1 1/3 cup ¾ cup ¼ cup 2 cups	eggs sugar vegetable oil lemon juice grated, unpeeled zucchini	3 325 mL 175 mL 50 mL 500 mL
2 cups 1 tsp 1 tsp ½ tsp 1 cup	whole barley flour baking soda baking powder salt walnuts	500 mL 5 mL 5 mL 2 mL 250 mL

In a large bowl, beat eggs, sugar, oil, and lemon juice. Fold in grated zucchini. Sift together flour, soda, powder, and salt. Add nuts. Fold gently by hand into zucchini mixture. Pour into a well-greased, floured pan measuring 9 x 13" (21 x 33 cm). Bake for 40 to 50 minutes at 350° F (180° C).

From:

Irene Wasylik
Vermilion, Alberta