Description
A refreshing and moist Lemon Zucchini Cake topped with cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup grated zucchini
- ½ cup sour cream or plain Greek yogurt
- 8 oz cream cheese, softened (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon lemon juice (for frosting)
- Lemon zest, for garnish
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract, lemon zest, and lemon juice.
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Fold in the grated zucchini and sour cream or yogurt until well combined.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into the prepared pan(s) and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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In a large bowl, beat together the softened cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and lemon juice, and continue mixing until creamy.
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Once the cake has cooled completely, spread the cream cheese frosting over the top. Garnish with lemon zest if desired.
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Slice and enjoy this refreshing and moist Lemon Zucchini Cake!
Notes
- This cake stays moist for days and is perfect for gatherings.
- For added flavor, consider using fresh lemon juice and zest.
- It pairs well with a cup of tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice