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Lemon Zucchini Cake with Cream Cheese Frosting

A moist and flavorful zucchini cake with a hint of lemon, topped with creamy cream cheese frosting.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 1/2 cups grated zucchini
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in grated zucchini.
  5. Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
  6. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy. Spread over cooled cake.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally