Lemon Raspberry White Chocolate Mousse Cake

Ingredients

• 1 1/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 2 teaspoons lemon zest
• 1/4 cup fresh lemon juice
• 1 3/4 cups grated zucchini
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup chopped walnuts
• 1/3 cup confectioners’ sugar for decoration

How to Make Lemon Raspberry White Chocolate Mousse Cake :

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
2. In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
3. In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts.
4. Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners’ sugar and cut into bars.
5. Sprinkle top with sifted confectioners’ sugar and cut into bars.