Description
A delightful cake combining lemon freshness with moist zucchini, topped with creamy 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
Squeeze out excess moisture from grated zucchini, and add more lemon zest/juice for stronger flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: lemon cake, zucchini cake, cream cheese frosting, dessert, baking