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Lemon Zucchini Cake with Cream Cheese Frosting Recipe

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4.3 from 13 reviews

This Lemon Zucchini Cake is a moist, tender, and flavorful dessert that combines the freshness of lemon with the subtle sweetness of shredded zucchini. Topped with a luscious cream cheese frosting, this cake is perfect for gatherings or as a delightful treat any time of the year.

Ingredients

Cake

  • 2 3/4 cups (358g) all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 cups (310g) sugar
  • 2 tablespoons fresh lemon zest
  • 1/2 teaspoon vanilla extract
  • 4 large eggs
  • 1/4 cup (180ml) milk
  • 1/2 cup (120ml) fresh lemon juice
  • 2 1/4 cups (270g) shredded zucchini

Frosting

  • 8 oz (226g) cream cheese, room temperature
  • 6 tablespoons (86g) unsalted butter, room temperature
  • 4 cups (460g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (176°C) and lightly grease a 9×13-inch cake pan with non-stick baking spray to ensure the cake doesn't stick.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
  3. Cream butter, oil, sugar, and zest: In a large mixing bowl, combine the room temperature butter, vegetable oil, sugar, fresh lemon zest, and vanilla extract. Beat with a mixer until the mixture becomes light in color and fluffy, which should take about 2-3 minutes. Proper creaming is essential for a tender crumb.
  4. Add eggs: Add the eggs one at a time to the creamed mixture, mixing until mostly combined after each addition. Be sure to scrape down the bowl’s sides to incorporate all ingredients evenly.
  5. Add half the dry ingredients: Incorporate half of the flour mixture into the batter and mix until just combined, being careful not to overmix.
  6. Combine and add lemon milk: In a separate small bowl or measuring cup, combine the milk and fresh lemon juice. Slowly pour this mixture into the batter while mixing to ensure it blends well.
  7. Add remaining dry ingredients: Add the rest of the dry ingredients to the batter and mix until the batter is smooth and homogeneous.
  8. Fold in shredded zucchini: Gently fold the shredded zucchini into the batter, scraping down the sides as needed. Avoid overmixing to maintain a light texture.
  9. Pour and bake: Pour the finished batter into the prepared cake pan and bake in the preheated oven for 28 to 33 minutes. The cake is done when a toothpick inserted in the center comes out clean.
  10. Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan before applying frosting.
  11. Prepare cream cheese frosting: In a large bowl, beat together the cream cheese and butter on medium speed until smooth and well combined.
  12. Add powdered sugar and vanilla (part 1): Add about half of the powdered sugar to the cream cheese mixture and beat until smooth. Then add the vanilla extract and continue mixing until incorporated.
  13. Add powdered sugar (part 2): Add the remaining powdered sugar and beat until the frosting is smooth and spreadable.
  14. Frost the cake: Spread the cream cheese frosting evenly over the cooled cake. Decorate as desired for an appealing presentation.
  15. Serve or store: Slice and serve immediately or refrigerate until ready to serve. The frosting firms up when chilled, so it’s best enjoyed slightly cool or at room temperature. For best taste, eat within 4-5 days.

Notes

  • Do not overmix the batter after adding zucchini to ensure the cake remains tender.
  • The cream cheese frosting firms up in the fridge; consider serving the cake slightly cool or at room temperature for a softer texture.
  • If you prefer, you can substitute vegetable oil with a neutral-flavored oil like canola or sunflower oil.
  • Make sure the butter and cream cheese are at room temperature to ensure a smooth frosting.
  • Adding lemon zest is essential for bright, fresh flavor; avoid skipping this.

Find it online: https://cookedbygrace.com/lemon-zucchini-cake-with-cream-cheese-frosting-recipe/