Description
One bite of this Lemon Zucchini Cake and you’ll be hooked! Tender, moist, and full of real lemon flavor, this cream cheese frosting-topped masterpiece is about to win you over.
Ingredients
Scale
Lemon Zucchini 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
Cream Cheese 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
- Preheat oven to 350°F (176°C) and prepare a 9×13-inch cake pan with non-stick baking spray.
- Combine the flour, baking powder, baking soda and salt in a medium-sized bowl and set aside.
- Add the butter, oil, sugar, lemon zest and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
- Add the remaining dry ingredients and mix until well combined and smooth.
- Add the zucchini and gently fold together. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Pour the batter into the prepared cake pan and bake for 28-33 minutes, or until a toothpick comes out clean.
- Remove the cake from the oven and allow to cool completely before adding the frosting.
- To make the cream cheese frosting, add the cream cheese and butter to a large mixing bowl. Beat on medium speed until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth, then add the vanilla extract and mix until well combined.
- Add the remaining powdered sugar and mix until well combined.
- Spread the frosting evenly on top of the cake and then decorate as desired.
- Slice and serve, or refrigerate until ready to serve. The frosting will firm up when cold, so I recommend serving the cake just slightly cool, or at room temperature. Cake is best when eaten within 4-5 days.
