Zucchini Picnic Cake Tasty and Easy Summer Recipe

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To make a great zucchini picnic cake, you need: - 2 cups grated zucchini - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 cup granulated sugar - 1/2 cup brown sugar - 3 large eggs - 1/2 cup vegetable oil The zucchini adds moisture and flavor. It also keeps the cake soft and tender. Using both all-purpose and whole wheat flour gives it a nice texture. The sugars balance the flavors and create a lovely sweetness. You can enhance your cake with some tasty mix-ins: - 1/2 cup chopped walnuts (optional) - 1/2 cup raisins (optional) Adding walnuts gives a nice crunch, while raisins add natural sweetness. Feel free to skip these if you prefer a simpler cake. For flavor and rise, you will also need: - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon salt Baking powder and baking soda help the cake rise. Cinnamon and nutmeg add warmth and depth to the cake's flavor. The salt enhances all the other tastes. Finding the right balance of these ingredients is key to a successful zucchini picnic cake. For the full recipe, check out the details above. To start, you need to grate the zucchini. Use a box grater or a food processor. Aim for about 2 cups of grated zucchini. After grating, sprinkle 1/4 teaspoon of salt on the zucchini. Let it sit for about 10 minutes. This step helps draw out extra moisture. Once the time is up, use a clean kitchen towel or cheesecloth to squeeze out the liquid. This keeps your cake from being too wet. Next, grab a large bowl and combine the dry ingredients. Add the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and the remaining salt. Mix them well with a whisk. This ensures even distribution of the leavening agents and spices. In another bowl, whisk together the sugars, eggs, vegetable oil, and vanilla extract. Make sure everything is well combined. Add the squeezed zucchini to this mix and stir until it blends in nicely. This mixture adds moisture and sweetness to your cake. Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry mixture into the wet mixture. Stir gently until just combined. Don’t worry about lumps; some are okay! If you choose to, fold in the chopped walnuts and raisins at this point. This adds a nice crunch and flavor. Prepare your baking pan by greasing and flouring it or lining it with parchment paper. Pour the batter into the pan, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready! Let it cool in the pan for about 10 minutes before transferring it to a wire rack. Enjoy your Zucchini Picnic Cake! Squeezing zucchini is key to a moist cake. Fresh zucchinis hold a lot of water. If you skip this step, your cake may turn out soggy. I recommend grating the zucchini, then letting it sit with salt for ten minutes. After that, use a clean towel to squeeze out the extra moisture. Using a mixture of flours also helps with texture. I like to use all-purpose and whole wheat flour. This combo gives a nice crumb and adds a bit of flavor. Whole wheat flour makes the cake a bit heartier while keeping it light. Setting the right oven temperature is vital. Preheat your oven to 350°F (175°C) for best results. This temperature helps the cake rise evenly. To check if your cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, your cake is ready. If it has wet batter, bake it a bit longer. For a beautiful finish, dust your cooled cake with powdered sugar. This adds a nice touch and makes it look fancy. You can also add a light vanilla glaze on top for extra sweetness. To serve, pair the cake with fresh fruit. Slices of strawberries, peaches, or blueberries add color and flavor. They make your picnic feast even more delightful! {{image_2}} You can change the flours in this cake for different needs. If you want a gluten-free option, use almond flour or coconut flour. Mix these with a gluten-free blend. This keeps the cake soft while making it safe for those with gluten issues. You can also use half all-purpose and half whole wheat flour. This gives a nice texture and adds some nutrients. Using a mix like this can make the cake even more tasty! Adding chocolate chips can make this cake even better. Just fold in about a cup of mini chocolate chips into the batter. This adds a sweet, rich taste. You can also use dark chocolate for a slightly less sweet option. Spices can change the cake’s flavor too. Try adding a bit of ginger or allspice. You can also use cardamom for a unique twist. Just a little will give your cake a warm, inviting taste. Want a vegan zucchini picnic cake? Swap out the eggs for unsweetened applesauce. Use about a quarter cup of applesauce for each egg. You can also use flaxseed meal mixed with water as an egg substitute. If you want to lower the sugar, try using honey or maple syrup. You can cut the sugar in half and still have a great taste. This makes the cake a bit healthier without losing flavor. For the full recipe, check out the detailed instructions above! After baking your Zucchini Picnic Cake, let it cool completely on a wire rack. This step keeps the cake from getting soggy. Place the cake in a clean container that seals tightly. A glass or plastic container works best to keep it fresh. Avoid stacking anything on top until it is fully cool. To keep your cake fresh, you can refrigerate it. Wrap it in plastic wrap or foil. This helps maintain moisture and flavor. The cake stays good in the fridge for about five days. If you want to save it for later, freezing is a great option. Cut the cake into squares and place them in a freezer-safe bag. Make sure to remove as much air as possible. Properly frozen, your cake can last for up to three months. When you’re ready to eat it, simply thaw it in the fridge overnight. Warming up your Zucchini Picnic Cake is easy. You can use a microwave or an oven. For the microwave, heat a slice for 20-30 seconds. If you prefer the oven, preheat it to 350°F (175°C). Place the cake slice on a baking sheet and warm it for about 5-10 minutes. Leftovers taste great and can be enjoyed with a scoop of ice cream or a dollop of whipped cream. This cake is perfect for sharing at picnics or family gatherings. Enjoy every bite! For the full recipe, check out the mentioned details earlier. To make zucchini picnic cake gluten-free, you can use a mix of gluten-free flours. Here are some good options: - Almond flour - Coconut flour - Gluten-free all-purpose flour Mixing these flours can help create the right texture. Try using a blend of almond flour and gluten-free all-purpose flour for a moist cake. Yes! You can use yellow squash in place of zucchini. Both are similar in taste and texture. However, yellow squash has a slightly sweeter flavor. The main difference is in color, which might change the cake's look. You can use the same amount as the recipe calls for zucchini. Zucchini cake stays fresh for about 3 to 5 days at room temperature. To keep it fresh longer, store it in the fridge. Use a sealed container to prevent it from drying out. You can also freeze the cake for up to 3 months. Just wrap it well in plastic wrap, then foil. Zucchini picnic cake pairs well with many items for a picnic. Here are some tasty options: - Fresh fruit, like strawberries or blueberries - Whipped cream or vanilla ice cream - A light fruit salad - Coffee or iced tea These sides can make your picnic extra special. Enjoy your cake with these delicious pairings! For the full recipe, check out the earlier section. Zucchini picnic cake is a delicious treat made from simple ingredients. You learned how to prepare, mix, and bake it to perfection. We explored optional add-ins and tips for moistness. Remember, you can customize flavors and store leftovers easily. Experiment with your own twists to make this cake your favorite. Enjoy sharing this tasty dessert at your next picnic!

WANT TO SAVE THIS RECIPE?

Looking for a simple summer treat that’s both tasty and a little sneaky? Try my Zucchini Picnic Cake! This cake is moist, sweet, and packed with good ingredients like fresh zucchini. Plus, it’s versatile—add nuts or spices to make it your own. Perfect for picnics or just a sunny day at home, I’ll show you how to whip it up with easy steps. Let’s dive into this delicious recipe!

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Ingredients

Main Ingredients for Zucchini Picnic Cake

To make a great zucchini picnic cake, you need:

– 2 cups grated zucchini

– 1 cup all-purpose flour

– 1 cup whole wheat flour

– 1 cup granulated sugar

– 1/2 cup brown sugar

– 3 large eggs

– 1/2 cup vegetable oil

The zucchini adds moisture and flavor. It also keeps the cake soft and tender. Using both all-purpose and whole wheat flour gives it a nice texture. The sugars balance the flavors and create a lovely sweetness.

Optional Add-ins

You can enhance your cake with some tasty mix-ins:

– 1/2 cup chopped walnuts (optional)

– 1/2 cup raisins (optional)

Adding walnuts gives a nice crunch, while raisins add natural sweetness. Feel free to skip these if you prefer a simpler cake.

Spice and Leavening Agents

For flavor and rise, you will also need:

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon cinnamon

– 1/2 teaspoon nutmeg

– 1/2 teaspoon salt

Baking powder and baking soda help the cake rise. Cinnamon and nutmeg add warmth and depth to the cake’s flavor. The salt enhances all the other tastes.

Finding the right balance of these ingredients is key to a successful zucchini picnic cake. For the full recipe, check out the details above.

Step-by-Step Instructions

Preparing the Zucchini

To start, you need to grate the zucchini. Use a box grater or a food processor. Aim for about 2 cups of grated zucchini. After grating, sprinkle 1/4 teaspoon of salt on the zucchini. Let it sit for about 10 minutes. This step helps draw out extra moisture. Once the time is up, use a clean kitchen towel or cheesecloth to squeeze out the liquid. This keeps your cake from being too wet.

Mixing Dry Ingredients

Next, grab a large bowl and combine the dry ingredients. Add the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and the remaining salt. Mix them well with a whisk. This ensures even distribution of the leavening agents and spices.

Mixing Wet Ingredients

In another bowl, whisk together the sugars, eggs, vegetable oil, and vanilla extract. Make sure everything is well combined. Add the squeezed zucchini to this mix and stir until it blends in nicely. This mixture adds moisture and sweetness to your cake.

Combining Ingredients

Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry mixture into the wet mixture. Stir gently until just combined. Don’t worry about lumps; some are okay! If you choose to, fold in the chopped walnuts and raisins at this point. This adds a nice crunch and flavor.

Baking the Cake

Prepare your baking pan by greasing and flouring it or lining it with parchment paper. Pour the batter into the pan, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready! Let it cool in the pan for about 10 minutes before transferring it to a wire rack. Enjoy your Zucchini Picnic Cake!

Tips & Tricks

Achieving Moisture

Squeezing zucchini is key to a moist cake. Fresh zucchinis hold a lot of water. If you skip this step, your cake may turn out soggy. I recommend grating the zucchini, then letting it sit with salt for ten minutes. After that, use a clean towel to squeeze out the extra moisture.

Using a mixture of flours also helps with texture. I like to use all-purpose and whole wheat flour. This combo gives a nice crumb and adds a bit of flavor. Whole wheat flour makes the cake a bit heartier while keeping it light.

Perfect Baking Techniques

Setting the right oven temperature is vital. Preheat your oven to 350°F (175°C) for best results. This temperature helps the cake rise evenly.

To check if your cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, your cake is ready. If it has wet batter, bake it a bit longer.

Presentation Ideas

For a beautiful finish, dust your cooled cake with powdered sugar. This adds a nice touch and makes it look fancy. You can also add a light vanilla glaze on top for extra sweetness.

To serve, pair the cake with fresh fruit. Slices of strawberries, peaches, or blueberries add color and flavor. They make your picnic feast even more delightful!

Variations

Alternative Flours

You can change the flours in this cake for different needs. If you want a gluten-free option, use almond flour or coconut flour. Mix these with a gluten-free blend. This keeps the cake soft while making it safe for those with gluten issues.

You can also use half all-purpose and half whole wheat flour. This gives a nice texture and adds some nutrients. Using a mix like this can make the cake even more tasty!

Flavor Enhancements

Adding chocolate chips can make this cake even better. Just fold in about a cup of mini chocolate chips into the batter. This adds a sweet, rich taste. You can also use dark chocolate for a slightly less sweet option.

Spices can change the cake’s flavor too. Try adding a bit of ginger or allspice. You can also use cardamom for a unique twist. Just a little will give your cake a warm, inviting taste.

Dietary Adjustments

Want a vegan zucchini picnic cake? Swap out the eggs for unsweetened applesauce. Use about a quarter cup of applesauce for each egg. You can also use flaxseed meal mixed with water as an egg substitute.

If you want to lower the sugar, try using honey or maple syrup. You can cut the sugar in half and still have a great taste. This makes the cake a bit healthier without losing flavor.

For the full recipe, check out the detailed instructions above!

Storage Info

Cooling and Storing

After baking your Zucchini Picnic Cake, let it cool completely on a wire rack. This step keeps the cake from getting soggy. Place the cake in a clean container that seals tightly. A glass or plastic container works best to keep it fresh. Avoid stacking anything on top until it is fully cool.

Refrigeration vs. Freezing

To keep your cake fresh, you can refrigerate it. Wrap it in plastic wrap or foil. This helps maintain moisture and flavor. The cake stays good in the fridge for about five days.

If you want to save it for later, freezing is a great option. Cut the cake into squares and place them in a freezer-safe bag. Make sure to remove as much air as possible. Properly frozen, your cake can last for up to three months. When you’re ready to eat it, simply thaw it in the fridge overnight.

Reheating Suggestions

Warming up your Zucchini Picnic Cake is easy. You can use a microwave or an oven. For the microwave, heat a slice for 20-30 seconds. If you prefer the oven, preheat it to 350°F (175°C). Place the cake slice on a baking sheet and warm it for about 5-10 minutes.

Leftovers taste great and can be enjoyed with a scoop of ice cream or a dollop of whipped cream. This cake is perfect for sharing at picnics or family gatherings. Enjoy every bite! For the full recipe, check out the mentioned details earlier.

FAQs

How do I make zucchini picnic cake gluten-free?

To make zucchini picnic cake gluten-free, you can use a mix of gluten-free flours. Here are some good options:

– Almond flour

– Coconut flour

– Gluten-free all-purpose flour

Mixing these flours can help create the right texture. Try using a blend of almond flour and gluten-free all-purpose flour for a moist cake.

Can I use yellow squash instead of zucchini?

Yes! You can use yellow squash in place of zucchini. Both are similar in taste and texture. However, yellow squash has a slightly sweeter flavor. The main difference is in color, which might change the cake’s look. You can use the same amount as the recipe calls for zucchini.

How long does zucchini cake last?

Zucchini cake stays fresh for about 3 to 5 days at room temperature. To keep it fresh longer, store it in the fridge. Use a sealed container to prevent it from drying out. You can also freeze the cake for up to 3 months. Just wrap it well in plastic wrap, then foil.

What can I serve with zucchini picnic cake?

Zucchini picnic cake pairs well with many items for a picnic. Here are some tasty options:

– Fresh fruit, like strawberries or blueberries

– Whipped cream or vanilla ice cream

– A light fruit salad

– Coffee or iced tea

These sides can make your picnic extra special. Enjoy your cake with these delicious pairings! For the full recipe, check out the earlier section.

Zucchini picnic cake is a delicious treat made from simple ingredients. You learned how to prepare, mix, and bake it to perfection. We explored optional add-ins and tips for moistness. Remember, you can customize flavors and store leftovers easily. Experiment with your own twists to make this cake your favorite. Enjoy sharing this tasty dessert at your next picnic!

To make a great zucchini picnic cake, you need: - 2 cups grated zucchini - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 cup granulated sugar - 1/2 cup brown sugar - 3 large eggs - 1/2 cup vegetable oil The zucchini adds moisture and flavor. It also keeps the cake soft and tender. Using both all-purpose and whole wheat flour gives it a nice texture. The sugars balance the flavors and create a lovely sweetness. You can enhance your cake with some tasty mix-ins: - 1/2 cup chopped walnuts (optional) - 1/2 cup raisins (optional) Adding walnuts gives a nice crunch, while raisins add natural sweetness. Feel free to skip these if you prefer a simpler cake. For flavor and rise, you will also need: - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon salt Baking powder and baking soda help the cake rise. Cinnamon and nutmeg add warmth and depth to the cake's flavor. The salt enhances all the other tastes. Finding the right balance of these ingredients is key to a successful zucchini picnic cake. For the full recipe, check out the details above. To start, you need to grate the zucchini. Use a box grater or a food processor. Aim for about 2 cups of grated zucchini. After grating, sprinkle 1/4 teaspoon of salt on the zucchini. Let it sit for about 10 minutes. This step helps draw out extra moisture. Once the time is up, use a clean kitchen towel or cheesecloth to squeeze out the liquid. This keeps your cake from being too wet. Next, grab a large bowl and combine the dry ingredients. Add the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and the remaining salt. Mix them well with a whisk. This ensures even distribution of the leavening agents and spices. In another bowl, whisk together the sugars, eggs, vegetable oil, and vanilla extract. Make sure everything is well combined. Add the squeezed zucchini to this mix and stir until it blends in nicely. This mixture adds moisture and sweetness to your cake. Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry mixture into the wet mixture. Stir gently until just combined. Don’t worry about lumps; some are okay! If you choose to, fold in the chopped walnuts and raisins at this point. This adds a nice crunch and flavor. Prepare your baking pan by greasing and flouring it or lining it with parchment paper. Pour the batter into the pan, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready! Let it cool in the pan for about 10 minutes before transferring it to a wire rack. Enjoy your Zucchini Picnic Cake! Squeezing zucchini is key to a moist cake. Fresh zucchinis hold a lot of water. If you skip this step, your cake may turn out soggy. I recommend grating the zucchini, then letting it sit with salt for ten minutes. After that, use a clean towel to squeeze out the extra moisture. Using a mixture of flours also helps with texture. I like to use all-purpose and whole wheat flour. This combo gives a nice crumb and adds a bit of flavor. Whole wheat flour makes the cake a bit heartier while keeping it light. Setting the right oven temperature is vital. Preheat your oven to 350°F (175°C) for best results. This temperature helps the cake rise evenly. To check if your cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, your cake is ready. If it has wet batter, bake it a bit longer. For a beautiful finish, dust your cooled cake with powdered sugar. This adds a nice touch and makes it look fancy. You can also add a light vanilla glaze on top for extra sweetness. To serve, pair the cake with fresh fruit. Slices of strawberries, peaches, or blueberries add color and flavor. They make your picnic feast even more delightful! {{image_2}} You can change the flours in this cake for different needs. If you want a gluten-free option, use almond flour or coconut flour. Mix these with a gluten-free blend. This keeps the cake soft while making it safe for those with gluten issues. You can also use half all-purpose and half whole wheat flour. This gives a nice texture and adds some nutrients. Using a mix like this can make the cake even more tasty! Adding chocolate chips can make this cake even better. Just fold in about a cup of mini chocolate chips into the batter. This adds a sweet, rich taste. You can also use dark chocolate for a slightly less sweet option. Spices can change the cake’s flavor too. Try adding a bit of ginger or allspice. You can also use cardamom for a unique twist. Just a little will give your cake a warm, inviting taste. Want a vegan zucchini picnic cake? Swap out the eggs for unsweetened applesauce. Use about a quarter cup of applesauce for each egg. You can also use flaxseed meal mixed with water as an egg substitute. If you want to lower the sugar, try using honey or maple syrup. You can cut the sugar in half and still have a great taste. This makes the cake a bit healthier without losing flavor. For the full recipe, check out the detailed instructions above! After baking your Zucchini Picnic Cake, let it cool completely on a wire rack. This step keeps the cake from getting soggy. Place the cake in a clean container that seals tightly. A glass or plastic container works best to keep it fresh. Avoid stacking anything on top until it is fully cool. To keep your cake fresh, you can refrigerate it. Wrap it in plastic wrap or foil. This helps maintain moisture and flavor. The cake stays good in the fridge for about five days. If you want to save it for later, freezing is a great option. Cut the cake into squares and place them in a freezer-safe bag. Make sure to remove as much air as possible. Properly frozen, your cake can last for up to three months. When you’re ready to eat it, simply thaw it in the fridge overnight. Warming up your Zucchini Picnic Cake is easy. You can use a microwave or an oven. For the microwave, heat a slice for 20-30 seconds. If you prefer the oven, preheat it to 350°F (175°C). Place the cake slice on a baking sheet and warm it for about 5-10 minutes. Leftovers taste great and can be enjoyed with a scoop of ice cream or a dollop of whipped cream. This cake is perfect for sharing at picnics or family gatherings. Enjoy every bite! For the full recipe, check out the mentioned details earlier. To make zucchini picnic cake gluten-free, you can use a mix of gluten-free flours. Here are some good options: - Almond flour - Coconut flour - Gluten-free all-purpose flour Mixing these flours can help create the right texture. Try using a blend of almond flour and gluten-free all-purpose flour for a moist cake. Yes! You can use yellow squash in place of zucchini. Both are similar in taste and texture. However, yellow squash has a slightly sweeter flavor. The main difference is in color, which might change the cake's look. You can use the same amount as the recipe calls for zucchini. Zucchini cake stays fresh for about 3 to 5 days at room temperature. To keep it fresh longer, store it in the fridge. Use a sealed container to prevent it from drying out. You can also freeze the cake for up to 3 months. Just wrap it well in plastic wrap, then foil. Zucchini picnic cake pairs well with many items for a picnic. Here are some tasty options: - Fresh fruit, like strawberries or blueberries - Whipped cream or vanilla ice cream - A light fruit salad - Coffee or iced tea These sides can make your picnic extra special. Enjoy your cake with these delicious pairings! For the full recipe, check out the earlier section. Zucchini picnic cake is a delicious treat made from simple ingredients. You learned how to prepare, mix, and bake it to perfection. We explored optional add-ins and tips for moistness. Remember, you can customize flavors and store leftovers easily. Experiment with your own twists to make this cake your favorite. Enjoy sharing this tasty dessert at your next picnic!

Zucchini Picnic Cake

Bake a delightful Zucchini Picnic Cake that's perfect for outdoor gatherings! This scrumptious recipe combines grated zucchini with wholesome ingredients like whole wheat flour, cinnamon, and optional walnuts or raisins for added texture. Ideal for a summer picnic, this cake is easy to make and sure to impress your friends and family. Click through to discover the full recipe and tips for presentation—your next picnic treat awaits!
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Ingredients
  

2 cups grated zucchini (about 2 medium zucchinis)

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup brown sugar, packed

3 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup chopped walnuts (optional)

1/2 cup raisins (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easier removal.

    In a medium bowl, combine the grated zucchini with 1/4 teaspoon of salt and let it sit for about 10 minutes. This helps draw out excess moisture. After 10 minutes, squeeze out any remaining moisture using a clean kitchen towel or cheesecloth.

      In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and remaining salt.

        In another bowl, mix granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined. Add the squeezed zucchini and stir to combine.

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing; it's okay if there are a few lumps.

            If using, fold in the chopped walnuts and raisins gently into the batter.

              Pour the batter into the prepared baking pan, spreading it evenly.

                Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                      - Presentation Tips: Dust the cooled cake with powdered sugar or top with a light vanilla glaze before cutting into squares. Serve with a side of fresh fruit for a delightful picnic treat!

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