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Lemon Zucchini Cake with Cream Cheese Filling

A moist and tangy zucchini cake with a luscious cream cheese filling, perfect for any occasion.

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 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 powdered sugar
  • 1 teaspoon vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream 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. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
  6. Pour half the zucchini batter into the prepared pan. Spread cream cheese mixture evenly over the batter, then top with remaining batter.
  7. Bake for 50-55 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog