Looking for a dessert that is light, moist, and full of refreshing flavors? The lemon zucchini cake with cream cheese frosting is exactly what you need! This cake perfectly combines the fresh, zesty notes of lemon with the subtle sweetness of zucchini, delivering a moist texture that’s hard to resist. It’s an ideal dessert for summer or any time you crave a bright and flavorful cake.
Why Lemon and Zucchini Are a Perfect Combination
You might wonder, why add zucchini to a cake? Zucchini brings in an incredible moisture that makes the cake tender without overpowering the flavor. When paired with lemon, which adds a tangy, citrusy brightness, it creates a perfect harmony of flavors. If you want to explore more creative ways to use zucchini in baked goods, check out this pumpkin banana loaf, another recipe that brilliantly incorporates veggies into a dessert.
Not only is zucchini great for texture, but it’s also packed with nutritional benefits like vitamins, antioxidants, and fiber, making this dessert both delicious and healthier. And don’t forget the vitamin C in lemon, which enhances the flavor while offering health benefits like boosting immunity. Learn more about enhancing your desserts with flavors like Earl Grey cookies by visiting this recipe.
Ingredients for Lemon Zucchini Cake with Cream Cheese Frosting
For the Cake:
- 1½ cups shredded zucchini (drained)
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup plain yogurt or sour cream
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Prepping the Zucchini
Start by shredding the zucchini and squeezing out any excess moisture using a clean kitchen towel. This will prevent the cake from becoming too wet.
2. Mixing the Batter
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk the eggs and sugar until well blended. Stir in the vegetable oil, yogurt, lemon zest, lemon juice, and vanilla extract.
- Gradually mix in the dry ingredients with the wet ingredients, being careful not to overmix.
- Fold in the shredded zucchini until well combined.
3. Baking the Cake
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 9-inch round pans.
- Pour the batter into the prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
Cream Cheese Frosting Instructions
To make the cream cheese frosting:
- In a medium bowl, beat the softened cream cheese and butter until smooth.
- Slowly add the powdered sugar, mixing on low speed until incorporated.
- Add the lemon juice and vanilla extract, and beat until the frosting is creamy and smooth.
Decorating and Serving Ideas
Now that your cake is ready, here are a few simple ideas to decorate:
- Spread the cream cheese frosting evenly over the top of the cake.
- Garnish with extra lemon zest or thinly sliced lemon for a beautiful finishing touch.
- If you want a colorful and healthy side option, serve the cake with fresh berries or even top it with a light drizzle of lemon glaze.
For more decorating ideas, you can find inspiration in other creative desserts like these carrot cake bars, which also play with traditional cake flavors.
FAQs About Lemon Zucchini Cake
1. Why is zucchini used in baking?
Zucchini adds moisture without affecting the flavor, making it perfect for a tender, moist cake.
2. Can this recipe be made gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
3. Can I use other types of frosting?
Certainly! While cream cheese frosting complements the tang of the lemon perfectly, you can also use a basic vanilla buttercream or even a simple glaze.
Storage Tips
If you have leftovers, store the cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake (without the frosting) for up to 3 months. When you’re ready to serve, thaw it overnight in the fridge and add fresh frosting.
Conclusion
The lemon zucchini cake with cream cheese frosting is a delightful and refreshing dessert perfect for any occasion. The combination of lemon and zucchini offers both flavor and moisture, while the cream cheese frosting adds a creamy tang. It’s an easy and versatile recipe that you can make again and again. So why not give it a try today and discover your new favorite cake recipe?
If you’re in the mood to explore more unique flavor combinations, check out some of the other delicious recipes like these Earl Grey cookies and more over at Recipes Alyssa!
Print
Lemon Zucchini Cake with Cream Cheese Frosting Moist & Tangy
- Total Time: 4 minute
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Looking for a dessert that is light, moist, and full of refreshing flavors? The lemon zucchini cake with cream cheese frosting is exactly what you need! This cake perfectly combines the fresh, zesty notes of lemon with the subtle sweetness of zucchini, delivering a moist texture that’s hard to resist. It’s an ideal dessert for summer or any time you crave a bright and flavorful cake.
Ingredients
- 1½ cups shredded zucchini (drained of excess water)
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup plain yogurt or sour cream
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Prep the Zucchini:
Shred the zucchini and squeeze out excess moisture using a clean kitchen towel. Set aside. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. - Combine Wet Ingredients:
In a large bowl, beat the eggs and sugar until well blended. Stir in the vegetable oil, yogurt, lemon zest, lemon juice, and vanilla extract. - Mix Batter:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded zucchini. - Bake the Cake:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan (or two 9-inch round pans). Pour the batter into the pan(s) and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely. - Prepare Cream Cheese Frosting:
Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, then stir in the lemon juice and vanilla extract until the frosting is creamy and smooth. - Frost the Cake:
Spread the cream cheese frosting evenly over the cooled cake. Garnish with additional lemon zest or thin lemon slices, if desired.
Notes
The lemon zucchini cake with cream cheese frosting is a delightful and refreshing dessert perfect for any occasion. The combination of lemon and zucchini offers both flavor and moisture, while the cream cheese frosting adds a creamy tang. It’s an easy and versatile recipe that you can make again and again. So why not give it a try today and discover your new favorite cake recipe?
If you’re in the mood to explore more unique flavor combinations, check out some of the other delicious recipes like these Earl Grey cookies and more over at Recipes Alyssa!
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon zucchini cake, cream cheese frosting, lemon dessert, zucchini cake, summer cake, moist lemon cake, tangy dessert, lemon zucchini recipe, healthy dessert, baking with zucchini