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Luscious Lemon Zucchini Cake with Cream Cheese Filling

A moist and tender zucchini cake infused with bright lemon flavor and swirled with a rich cream cheese filling.

Ingredients

Scale

For the Crust:

  • 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
  • 1/2 cup buttermilk
  • Zest and juice of 1 lemon
  • 1 1/2 cups grated zucchini, drained
  • 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 a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until light. Beat in eggs one at a time. Mix in buttermilk, lemon zest, and lemon juice.
  4. Gradually stir dry ingredients into wet ingredients 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 batter into the pan. Spoon cream cheese mixture over batter, then top with remaining batter. Swirl gently with a knife.
  7. Bake for 50-60 minutes until a toothpick comes out clean. Cool completely before slicing.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett