There is something truly magical about a Lemon Zucchini Cake with Cream Cheese Frosting Recipe that feels like sunshine captured in each bite. This cake is wonderfully moist thanks to the shredded zucchini, while the fresh lemon juice and zest provide a bright zing that keeps each slice refreshing and lively. Topped with a luscious cream cheese frosting, it’s a dreamy balance of tangy and sweet that makes this cake an evergreen favorite, perfect for celebrations or a simple weekday treat. Trust me, once you make this cake, it’ll quickly become your go-to for impressing friends and family with minimal fuss but maximal flavor.
Ingredients You’ll Need
These ingredients are straightforward but each plays a vital role in making the Lemon Zucchini Cake with Cream Cheese Frosting Recipe simply irresistible. Whether it’s the moisture from the shredded zucchini or the tang from the fresh lemon juice, everything comes together to create a perfect harmony of flavor and texture.
- All-purpose flour (2 3/4 cups): Provides the sturdy base that holds the cake’s tender crumb together.
- Baking powder (1 3/4 teaspoons): Helps the cake rise to light, fluffy perfection.
- Baking soda (1/4 teaspoon): Works with the acidic ingredients to ensure a tender crumb.
- Salt (1/2 teaspoon): Balances and enhances all the sweet and citrus flavors.
- Unsalted butter, room temperature (1/2 cup): Adds richness and moisture for that melt-in-your-mouth texture.
- Vegetable oil (1/2 cup): Keeps the cake moist and tender without weighing it down.
- Sugar (1 1/2 cups): Sweetens perfectly while caramelizing slightly for depth in the oven.
- Fresh lemon zest (2 tablespoons): Bursts with bright citrus oils, infusing the cake with vibrant lemon flavor.
- Vanilla extract (1/2 teaspoon): Adds warmth and rounds out the citrus notes beautifully.
- Large eggs (4): Bind everything together and add structure for a soft yet sturdy cake.
- Milk (1/4 cup): Moistens the batter and blends flavors smoothly.
- Fresh lemon juice (1/2 cup): Gives a zesty tang that keeps this cake refreshingly bright.
- Shredded zucchini (2 1/4 cups): Sneaks in moisture and a subtle earthiness, making this cake unbelievably tender.
- Cream cheese, room temperature (8 oz): The star of the frosting, lending creamy tang and decadence.
- Unsalted butter, room temperature (6 tablespoons): Blends with cream cheese for a silky smooth frosting.
- Powdered sugar (4 cups): Sweetens and thickens the frosting to just the right consistency.
- Vanilla extract (1 teaspoon): A subtle hint in the frosting that perfectly complements the lemon notes.
How to Make Lemon Zucchini Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (176°C) and greasing a 9×13-inch cake pan with non-stick spray to ensure your cake comes out effortlessly. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This combination is key to giving your cake the right rise and texture, allowing it to be fluffy but still hold its moist crumb.
Step 2: Cream Together the Wet Ingredients
In a large mixing bowl, beat the unsalted butter, vegetable oil, sugar, lemon zest, and vanilla extract together until the mixture turns light and fluffy. This step is crucial because the air incorporated here helps create a tender cake with beautiful rise. Don’t rush it — take 2 to 3 minutes to get that creamy, airy texture.
Step 3: Add the Eggs Gradually
Add the eggs one at a time, mixing after each addition until mostly combined. This slow incorporation ensures your batter remains smooth and prevents any curdling, giving the batter a homogenous texture that bakes evenly. Remember to scrape down the bowl sides to keep everything well blended.
Step 4: Combine Dry Ingredients and Liquids
Add half of your dry flour mix to the wet ingredients and mix just until combined, then slowly pour in your combined milk and lemon juice. The lemon juice adds a fresh brightness while working with the baking soda for gentle lift. Follow with the rest of the dry ingredients and mix until smooth and just blended, being careful not to overmix to keep your cake tender.
Step 5: Fold in the Shredded Zucchini
Gently fold in the shredded zucchini with a spatula, ensuring it’s evenly distributed without overworking the batter. The zucchini is the secret to the cake’s luscious moisture and practically melts into the crumb as it bakes.
Step 6: Bake to Perfection
Pour the batter into your prepped pan and bake for about 28 to 33 minutes, or until a toothpick inserted in the center comes out clean. The aroma of lemon and baked zucchini will fill your kitchen and have you eagerly awaiting the finished cake.
Step 7: Cool and Prepare the Cream Cheese Frosting
Once your cake is completely cool, it’s frosting time! Beat together the cream cheese and butter until smooth and creamy, then add powdered sugar gradually along with vanilla extract, mixing well after each addition. This creamy frosting is the crowning glory, adding a luscious tangy sweetness that complements the cake’s citrus notes perfectly.
Step 8: Frost and Decorate
Spread the cream cheese frosting evenly over the cooled cake and decorate as you like — a sprinkle of lemon zest on top is a simple yet elegant touch. Slice and you’re ready to serve!
How to Serve Lemon Zucchini Cake with Cream Cheese Frosting Recipe
Garnishes
To really make your Lemon Zucchini Cake with Cream Cheese Frosting Recipe pop visually and flavor-wise, consider topping with a few extra shreds of lemon zest or thin lemon slices for a fresh pop of color. A sprinkle of toasted chopped nuts like pistachios or walnuts adds a delightful crunch and nutty aroma that contrasts beautifully with the smooth frosting.
Side Dishes
This cake pairs wonderfully with a light cup of herbal tea or freshly brewed coffee, perfect for a cozy afternoon break. For a fresher pairing, serve alongside a bowl of mixed berries, whose natural sweetness and tartness echo the cake’s citrusy notes without overpowering it.
Creative Ways to Present
Serve the cake as a layered dessert by slicing it into squares and stacking with extra frosting in between layers for a mini cake tower. Alternatively, cut into bite-sized squares and offer as finger food at parties, garnished with edible flowers or a dollop of whipped cream for added whimsy.
Make Ahead and Storage
Storing Leftovers
After enjoying your Lemon Zucchini Cake with Cream Cheese Frosting Recipe, wrap leftovers tightly with plastic wrap or store in an airtight container. The cake’s moisture will keep it soft in the fridge for up to 4 to 5 days, making it easy to enjoy a slice whenever the craving hits.
Freezing
You can freeze this cake either frosted or unfrosted. Wrap it securely with plastic wrap and then foil to protect against freezer burn. When frozen unfrosted, add the cream cheese frosting after thawing for the freshest taste. It freezes well for up to 2 months, and thawing overnight in the fridge brings it back to perfect cake consistency.
Reheating
To enjoy your leftover cake warm, let it come to room temperature first for the frosting to soften slightly. If you prefer, warm individual slices in the microwave for 10 to 15 seconds, but be careful not to melt the frosting too much. Warm cake brings out the lovely lemon aroma and makes each bite feel freshly baked.
FAQs
Can I use frozen zucchini instead of fresh?
It’s best to use fresh zucchini because frozen zucchini tends to release too much water, which could make the batter too wet and affect the texture. If you must use frozen, thaw and squeeze out excess moisture before adding it to the batter.
Is this cake gluten-free?
This particular Lemon Zucchini Cake with Cream Cheese Frosting Recipe calls for all-purpose flour, which contains gluten. However, you can experiment with a gluten-free flour blend, making sure it’s one designed for baking, to achieve a similar texture.
Can I substitute the vegetable oil with something else?
Yes, you can substitute vegetable oil with melted coconut oil or even applesauce for a slightly different flavor and lower fat option. Just remember that coconut oil will add a mild coconut taste which may subtly influence the cake’s profile.
How can I make this recipe vegan?
To veganize this recipe, swap the eggs with flax eggs or another egg replacer, use a plant-based milk, and substitute cream cheese and butter in the frosting with vegan alternatives. The cake may be a little less rich but should still be delicious and moist.
Why does the cake use both butter and oil?
Butter adds rich flavor and tenderness while oil helps retain moisture and makes the cake tender throughout. Using both provides the perfect balance of flavor and texture in this Lemon Zucchini Cake with Cream Cheese Frosting Recipe.
Final Thoughts
I hope you feel inspired to try this Lemon Zucchini Cake with Cream Cheese Frosting Recipe because it truly is a special treat that balances simplicity with extraordinary flavor. Moist, bright, and creamy all at once, it’s one of those cakes that feels like a hug after the first bite. Whether for family gatherings, a weekend project, or a sneaky treat just for you, this cake promises smiles and satisfied taste buds every time.
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Lemon Zucchini Cake with Cream Cheese Frosting Recipe
- Total Time: 1 hour 13 minutes
- Yield: 12 servings 1x
Description
This Lemon Zucchini Cake is a moist, flavorful dessert combining the fresh zest and juice of lemons with the subtle sweetness and texture of shredded zucchini. Topped with a creamy, tangy cream cheese frosting, it is perfect for spring or summer gatherings and offers a delightful twist on traditional cake recipes.
Ingredients
Cake Ingredients
- 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
Cream Cheese Frosting Ingredients
- 8 oz (226g) cream cheese, room temperature
- 6 tablespoons (86g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (176°C) and prepare a 9×13-inch cake pan by spraying it with non-stick baking spray to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter & Sugar: In a large mixing bowl, combine the unsalted butter, vegetable oil, sugar, fresh lemon zest, and vanilla extract. Beat the mixture until it becomes light in color and fluffy—this should take about 2 to 3 minutes. Proper creaming is essential for a tender cake.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, mixing after each addition until mostly combined. Scrape down the sides of the bowl as needed to ensure all ingredients are fully blended.
- Add Half Dry Ingredients: Add half of the flour mixture to the batter and mix just until mostly combined to avoid overworking the batter.
- Add Lemon Milk Mixture: In a separate container, combine the milk and fresh lemon juice. Slowly pour this lemon milk mixture into the batter and mix until it is well combined.
- Add Remaining Dry Ingredients: Add the remaining half of the flour mixture and mix just until the batter is smooth and well incorporated.
- Fold in Zucchini: Gently fold the shredded zucchini into the batter. Scrape down the sides of the bowl to ensure even distribution but avoid over mixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top evenly. Bake in the preheated oven for 28 to 33 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Once baked, remove the cake from the oven and allow it to cool completely in the pan before frosting.
- Prepare Frosting: In a large mixing bowl, beat the cream cheese and unsalted butter together on medium speed until smooth and well combined.
- Add Powdered Sugar (Part 1): Add about half of the powdered sugar to the cream cheese mixture and beat until smooth and fully incorporated. Then mix in the vanilla extract thoroughly.
- Add Powdered Sugar (Part 2): Add the remaining powdered sugar and beat the frosting until it is smooth, thick, and ready to spread.
- Frost the Cake: Spread the cream cheese frosting evenly over the completely cooled cake. Decorate as desired with extra lemon zest or lemon slices if preferred.
- Serve or Store: Slice the cake and serve immediately, or refrigerate until ready to serve. The frosting will firm up in the fridge, so it’s best enjoyed slightly cool or at room temperature. The cake is best consumed within 4 to 5 days for optimal freshness.
Notes
- For best texture, be careful not to overmix the batter after adding the flour to keep the cake tender and moist.
- Use freshly shredded zucchini and ensure excess moisture is not too high—patting the zucchini dry can help prevent a soggy cake.
- The lemon milk mixture adds a subtle tanginess; ensure you use fresh lemon juice for best flavor.
- This cake is excellent when stored in an airtight container in the refrigerator and can be brought to room temperature before serving for a softer frosting texture.
- Adjust baking time slightly if using a different size or type of pan. Always check doneness with a toothpick.
- Optional garnish: lemon zest or thin lemon slices to enhance presentation.
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
