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
Scale
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
