Lemon Zucchini Cake with Cream Cheese Frosting
Lemon Zucchini Cake with Cream Cheese Frosting is a delightful treat that combines the freshness of lemon with the moistness of zucchini. This cake is perfect for any occasion, whether it’s a family gathering, a potluck, or simply a sweet dessert to enjoy at home. The creamy frosting adds a rich touch that complements the tangy flavor of the cake.
Why Make This Recipe
There are plenty of reasons to make this Lemon Zucchini Cake! First, it’s a great way to use up any extra zucchini you might have. Second, the combination of lemon and zucchini creates a lovely flavor profile that is both refreshing and satisfying. Lastly, the cream cheese frosting takes it to another level, making it not just a cake, but an experience you won’t forget.
How to Make Lemon Zucchini Cake with Cream Cheese Frosting
Making Lemon Zucchini Cake is simple and fun! Just follow these steps, and you’ll have a delicious cake in no time.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup grated zucchini
- 1/2 cup sour cream or plain Greek yogurt
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Lemon zest, for garnish
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract, lemon zest, and lemon juice.
- Fold in the grated zucchini and sour cream (or yogurt) until well combined.
- Gradually mix the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan(s), smooth the top, and bake for 25-30 minutes. Test with a toothpick for doneness.
- In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and lemon juice. Mix until creamy and fluffy.
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Garnish with extra lemon zest for a bright finish.
- Slice and enjoy the light, zesty, and moist Lemon Zucchini Cake!
How to Serve Lemon Zucchini Cake
Serve the Lemon Zucchini Cake at room temperature for the best taste. You can enjoy it plain or with a scoop of vanilla ice cream for a delightful dessert experience. It’s also great with a cup of coffee or tea!
How to Store Lemon Zucchini Cake
Store any leftover Lemon Zucchini Cake in an airtight container in the refrigerator. It will stay fresh for up to five days. If you would like to keep it for a longer time, you can freeze it. Just wrap the cake well in plastic wrap and aluminum foil, and it can last for about three months in the freezer.
Tips to Make Lemon Zucchini Cake
- Make sure to squeeze out the excess moisture from the grated zucchini. This helps keep the cake from becoming too soggy.
- If you want a stronger lemon flavor, feel free to add a bit more lemon zest or juice.
- For extra texture, consider adding chopped nuts or poppy seeds to the batter.
Variation
You can change things up by adding nuts, chocolate chips, or even a glaze instead of frosting for a different twist on this cake.
FAQs
1. Can I use other types of squash instead of zucchini?
Yes, you can use yellow squash as a substitute for zucchini in this recipe!
2. Is there a gluten-free option for this cake?
You can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
3. How can I make this cake sweeter?
You can add more sugar to the batter or drizzle honey or agave syrup over the frosting for extra sweetness.