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Lemon Zucchini Cake with Cream Cheese Frosting

A moist and tangy zucchini cake infused with lemon zest and topped with creamy frosting.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 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 unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in grated zucchini.
  5. Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
  6. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy. Spread over cooled cake.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog