Lemon Zucchini Cake with Cream Cheese Frosting

If you’re looking for a delicious dessert that combines fresh flavors with moist, melt-in-your-mouth texture, look no further than this Lemon Zucchini Cake with Cream Cheese Frosting. The bright, zesty lemon flavor is balanced by the richness of the cream cheese frosting, while the zucchini adds incredible moisture without overpowering the taste. This is the perfect cake for spring or summer gatherings, but its irresistible flavor will make it a hit year-round.

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The grated zucchini in this cake not only adds moisture but also provides a subtle earthiness that pairs wonderfully with the tangy lemon. Paired with a rich and creamy frosting, this cake is a delightful balance of flavors and textures. Even if you’re skeptical about baking with zucchini, one bite of this cake will change your mind.

Ingredients for Lemon Zucchini Cake

This cake uses simple, everyday ingredients that come together to create a flavorful and moist cake that will impress even the pickiest of eaters. Here’s a detailed look at what you’ll need:

For the Cake:

• 2 cups all-purpose flour: This forms the base of your cake, providing structure and substance.
• 1 ½ teaspoons baking powder: Helps the cake rise and creates a light, fluffy texture.
• ½ teaspoon baking soda: Adds additional leavening to ensure the cake bakes evenly and rises well.
• 1 teaspoon salt: Balances the sweetness and enhances the flavors in the cake.
• 1 cup granulated sugar: Adds sweetness and helps to create a tender crumb.
• ½ cup unsalted butter, softened: The butter adds richness and helps keep the cake soft and tender.
• 2 large eggs: Eggs provide structure and help bind the ingredients together.
• 1 teaspoon vanilla extract: Adds warmth and depth to the overall flavor profile.
• 1 tablespoon lemon zest: The zest of the lemon contains essential oils that deliver intense lemon flavor, making this cake bright and zesty.
• 2 tablespoons lemon juice: Adds a fresh, tangy element that complements the sweetness of the cake.
• 1 cup grated zucchini: Zucchini adds moisture without adding too much flavor, making this cake incredibly soft and moist.
• ½ cup sour cream or plain Greek yogurt: Both options add creaminess and tang to the batter, making the cake even more tender.

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened: Cream cheese creates a tangy, rich frosting that pairs perfectly with the zesty lemon cake.
• ½ cup unsalted butter, softened: Butter adds smoothness and richness to the frosting.
• 2 cups powdered sugar: Sweetens the frosting while keeping it light and fluffy.
• 1 teaspoon vanilla extract: Complements the tangy cream cheese with a touch of warmth.
• 1 tablespoon lemon juice: Adds a burst of citrus to the frosting, enhancing the lemon flavor of the cake.
• Lemon zest, for garnish: Optional, but adds a pop of color and extra lemon flavor when sprinkled on top.

Step-by-Step Instructions: How to Make Lemon Zucchini Cake with Cream Cheese Frosting

This cake comes together easily with just a few simple steps. Follow along for a detailed guide to baking this refreshing and delicious cake.

Step 1: Preheat the Oven

Before starting, preheat your oven to 350°F (175°C). This ensures the oven is at the right temperature by the time your batter is ready. Grease and flour a 9×13-inch baking pan or prepare two 9-inch round cake pans, depending on your desired presentation. Greasing and flouring the pan helps prevent the cake from sticking and allows for easy removal once baked.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the 2 cups of all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. This dry mixture will help the cake rise evenly and have a tender crumb.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened ½ cup unsalted butter and 1 cup granulated sugar until light and fluffy. This step is crucial because creaming the butter and sugar incorporates air into the mixture, resulting in a lighter, fluffier cake.

Once the butter and sugar are well creamed, add in the 2 large eggs one at a time, beating well after each addition. The eggs add richness and structure to the cake. Follow by mixing in the 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 2 tablespoons lemon juice. The zest and juice will give the cake its bright lemon flavor.

Step 4: Add the Zucchini and Sour Cream

Gently fold in the 1 cup grated zucchini and ½ cup sour cream or plain Greek yogurt. The zucchini will add moisture, making the cake incredibly soft, while the sour cream (or yogurt) adds a slight tang and additional creaminess.

Make sure to grate the zucchini finely, and there’s no need to drain it, as the moisture in the zucchini is essential for achieving the perfect texture in the cake. The zucchini will practically disappear into the cake as it bakes, leaving behind a wonderfully moist crumb.

Step 5: Combine the Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to a dense cake. The batter should be smooth but thick, with no streaks of flour remaining.

Pour the batter into your prepared pan(s) and use a spatula to smooth the top for even baking.

Step 6: Bake the Cake

Place the cake in the preheated oven and bake for 25-30 minutes. Keep an eye on it as baking times can vary depending on your oven and the type of pan you’re using. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Once baked, remove the cake from the oven and allow it to cool completely in the pan before adding the frosting. This is an important step, as frosting a warm cake can cause the frosting to melt and become runny.

Step 7: Prepare the Cream Cheese Frosting

While the cake is cooling, you can prepare the cream cheese frosting. In a large mixing bowl, beat together the softened 8 oz cream cheese and ½ cup unsalted butter until smooth and creamy.

Gradually add in the 2 cups powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice. Beat until the frosting is light, fluffy, and perfectly smooth. If the frosting is too thick, you can add a little more lemon juice or a splash of milk to reach your desired consistency.

Step 8: Frost the Cake and Garnish

Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. If you’ve baked the cake in two round pans, you can frost between the layers and on the top and sides for a layered cake effect.

For an extra touch of brightness and color, garnish the cake with a sprinkle of lemon zest on top. The zest not only adds a vibrant pop of color but also enhances the lemon flavor in the frosting.

Step 9: Slice and Enjoy!

Now that your Lemon Zucchini Cake is frosted and ready, slice into it and enjoy! This cake is perfect for serving at gatherings, picnics, or as an afternoon treat. The combination of the moist, zesty cake and the rich, tangy frosting is truly irresistible.

Tips for the Best Lemon Zucchini Cake

• Use Fresh Lemons: The brightness of this cake comes from fresh lemon juice and zest, so make sure to use fresh lemons rather than bottled juice.
• Don’t Overmix the Batter: When adding the dry ingredients, mix until just combined to avoid a dense cake. Overmixing can result in a tougher texture.
• Grate the Zucchini Finely: For the best texture, use a fine grater for the zucchini. This ensures that it blends into the cake batter seamlessly.
• Let the Cake Cool Completely: Always wait for the cake to cool fully before frosting it, as warm cake will cause the frosting to melt and become runny.

Variations and Customizations

While this Lemon Zucchini Cake is delicious as-is, there are a few ways you can customize it to suit your tastes or the occasion:

1. Add Poppy Seeds

For a little extra texture and flavor, consider adding poppy seeds to the batter. They pair wonderfully with lemon and add a slight crunch.

2. Swap the Frosting

If you’re not a fan of cream cheese frosting, you can swap it out for a simple lemon glaze made with powdered sugar and lemon juice. Drizzle the glaze over the cake for a lighter, less rich topping.

3. Add Berries

Fresh blueberries or raspberries can be folded into the batter for a burst of fruity flavor. These berries complement the lemon and zucchini beautifully and add a touch of sweetness.

Storing Lemon Zucchini Cake

This cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you plan to store the cake for more than a couple of days, refrigerating it will help keep the frosting from spoiling.

If you prefer to make the cake ahead of time, you can bake it and store it unfrosted in the freezer for up to 3 months. When ready to serve, let the cake thaw completely and then frost it just before serving.

Conclusion

This Lemon Zucchini Cake with Cream Cheese Frosting is the perfect blend of bright, citrusy flavors and soft, moist cake. Whether you’re baking for a special occasion or simply craving a sweet treat, this cake is sure to be a hit. The zucchini adds incredible moisture, while the lemon keeps the flavors fresh and zesty. The rich cream cheese frosting adds a delightful tang that balances the sweetness of the cake. Once you try this cake, it’s bound to become a favorite in your recipe collection!