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Moist Lemon Zucchini Cake with Creamy Lemon Frosting

A light and fluffy zucchini cake infused with fresh lemon zest, topped with a tangy lemon 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 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Instructions

1. Prepare the Crust:

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

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally