Description
A delightful Lemon Zucchini Cake that combines the lightness of lemon with moist zucchini, topped with creamy cream cheese frosting.
Ingredients
Scale
- 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
Instructions
- 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!
Notes
For best flavor, use fresh lemons for zest and juice. Ensure zucchini is well grated and excess moisture is removed to avoid a soggy cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: lemon, zucchini, cake, dessert, cream cheese frosting