The perfect blend of moisture and zest, this Lemon Zucchini Cake with Cream Cheese Frosting is a treat for any occasion! With hidden zucchini adding texture and nutrition, and creamy frosting bringing it all together, this cake is sure to win hearts at birthday parties and family gatherings.
Introduction
If you’re searching for a dessert that combines sweet and tangy flavors with a unique twist, this Lemon Zucchini Cake with Cream Cheese Frosting is for you! Not only does it delight the taste buds, but it’s also a sneaky way to add veggies. Moist with fresh zucchini and brightened by zesty lemon, this cake is perfect for family gatherings, birthday parties, or a cozy afternoon tea.
A Bit About the Recipe
This cake combines the best summer flavors! Grated zucchini keeps it moist, while lemon zest and juice add a refreshing punch. Topped with creamy, tangy cream cheese frosting, it’s as delicious as it is beautiful, making it a great dessert table centerpiece.
Ingredients for Lemon Zucchini Cake with Cream Cheese Frosting
Cake Ingredients:
- 2 cups all-purpose flour (substitute with gluten-free flour if needed)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (swap with coconut oil for a healthier option)
- ½ cup Greek yogurt (or a dairy-free alternative)
- 1 tbsp lemon zest
- ¼ cup lemon juice
- 1 ½ cups grated zucchini (squeeze out excess moisture)
- 1 tsp vanilla extract
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
How to Make Lemon Zucchini Cake with Cream Cheese Frosting
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Prepare the Wet Ingredients
In a large bowl, whisk sugar, eggs, and vegetable oil until smooth. Add Greek yogurt, lemon zest, lemon juice, and vanilla extract, stirring until combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Gently fold in grated zucchini.
Step 5: Bake the Cakes
Divide the batter among the prepared pans. Bake for 20-25 minutes or until a toothpick comes out clean. Let the cakes cool on wire racks.
Step 6: Prepare the Cream Cheese Frosting
While cakes cool, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Stir in vanilla extract and lemon zest.
Step 7: Frost the Cake
Once the cakes have cooled, frost by placing one layer on a serving plate. Spread frosting, stack the next layer, and repeat until all layers are stacked. Frost the top and sides, garnishing with lemon zest if desired.
Helpful Tips for Lemon Zucchini Cake
- Squeeze out extra moisture from zucchini to prevent a soggy cake.
- Let cakes cool fully before frosting.
- Add extra lemon zest for even more lemony flavor!
Serving Suggestions
Pair with a cup of herbal tea or a refreshing lemonade. Fresh berries make a lovely side!
Storage and Leftovers
Store in an airtight container in the refrigerator for up to 5 days. The flavor may even deepen over time!
Frequently Asked Questions (FAQs)
- Can I use frozen zucchini? Yes, just thaw and squeeze out moisture.
- Is there a dairy-free option for the frosting? Substitute with vegan cream cheese and plant-based butter.
- Can I make this cake ahead? Yes, bake a day ahead and frost before serving.
Conclusion
There you have it! This Lemon Zucchini Cake with Cream Cheese Frosting is a burst of joy in every bite. Give this recipe a try and share your experiences. Happy baking!
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