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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 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
  • 1/2 cup sour cream
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 1/2 cups grated zucchini
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

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, beat butter and sugar until fluffy. Add eggs one at a time, then mix in sour cream, lemon zest, and lemon juice.
  4. Gradually add the dry ingredients to the wet mixture, then fold in grated zucchini.
  5. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
  6. Pour half the cake 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