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Lemon Zucchini Cake with Cream Cheese Filling

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

Ingredients

Scale

For the Crust:

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

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and lemon zest.
  4. Gradually mix in the dry ingredients, then fold in the grated zucchini.
  5. In a separate bowl, beat cream cheese, powdered sugar, and lemon juice until smooth.
  6. Pour half the zucchini batter into the pan. Spoon cream cheese mixture over the batter, then top with remaining batter.
  7. Bake for 45-50 minutes or until a toothpick comes out clean. Cool before serving.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog