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Lemon Zucchini Cake with Cream Cheese Filling

A moist and zesty zucchini cake with a tangy cream cheese filling, perfect for summer gatherings.

Ingredients

Scale

For the Crust:

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

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch bundt pan.
  2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
  3. Beat butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in grated zucchini.
  5. In a separate bowl, beat cream cheese, powdered sugar, and egg yolk until smooth.
  6. Pour half the cake batter into the pan. Spoon cream cheese mixture over 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: Olivia Bennett