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Moist Lemon Zucchini Cake with Creamy Lemon Frosting

A light and fluffy zucchini cake infused with fresh lemon zest, topped with a tangy lemon frosting.

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 buttermilk
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 1/2 cups grated zucchini
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, cream butter and sugar until light. Beat in eggs one at a time. Mix in buttermilk, lemon zest, and lemon juice.
  4. Gradually add dry ingredients to wet mixture. Fold in grated zucchini.
  5. Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
  6. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, lemon juice, and zest. Spread over cooled cake.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett