Description
This Lemon Zucchini Cake is a moist and flavorful dessert that combines the zestiness of lemon with the subtle earthiness of finely grated zucchini. Topped with a creamy lemon cream cheese frosting, this cake is perfect for celebrations or a delightful afternoon treat. With a tender crumb and a balanced citrus sweetness, it’s sure to be a crowd-pleaser.
Ingredients
Cake
- 1 cup unsalted butter (room temperature)
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- 4 large eggs (room temperature)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/4 cup lemon juice
- 2 cups finely grated zucchini (do not squeeze liquid out)
Frosting
- 8 ounces block-style cream cheese (room temperature)
- 1/2 cup unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 1/2 cups confectioner's sugar
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350℉. Line the bottoms of two 9-inch cake pans with parchment paper circles and grease the sides. You can alternatively grease and flour both the bottoms and sides of the pans. Set the prepared pans aside.
- Cream Butter and Sugar: In a large bowl, combine the room temperature butter and granulated sugar. Beat together until the mixture is light and fluffy, which should take about one minute. Then add the vanilla extract, lemon zest, and eggs, continuing to beat until the mixture is smooth and fully incorporated, about another minute.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to break up any clumps.
- Combine Batter: Add half of the dry flour mixture to the wet ingredients, stirring gently until just combined. Stir in the lemon juice until incorporated. Then add the remaining flour mixture, folding it in carefully without overmixing. Finally, fold in the finely grated zucchini until evenly distributed throughout the batter.
- Fill Pans and Bake: Divide the cake batter evenly between the two prepared cake pans. Tap the pans gently on the countertop a few times to release any trapped air bubbles. Bake in the preheated oven for 26 to 29 minutes, or until the cake reaches an internal temperature of 210℉ and springs back when lightly pressed in the center.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in their pans atop a wire cooling rack.
- Prepare Frosting: In a mixing bowl, beat the cream cheese and butter together using a hand mixer or stand mixer until creamy. Add the vanilla extract, salt, and confectioner's sugar. Start mixing on low speed to avoid sugar splashing, then increase to medium-high speed. Beat the frosting until it is light, fluffy, and smooth, which should take about 1 to 2 minutes.
- Assemble Cake: Once cooled, gently invert the cakes to remove them from their pans. Trim off the rounded tops using a serrated knife to create flat cake layers. Place one layer cut side down on a cake stand or serving plate.
- Frost Layers: Spread half of the prepared frosting evenly over the first cake layer, reaching the edges. Place the second layer on top, cut side down, and dollop the remaining frosting on top. Spread it evenly to the edges.
- Garnish and Serve: Optionally garnish the top with extra lemon zest or sprinkles for decoration. Slice and serve your lemon zucchini cake fresh.
Notes
- Do not squeeze the grated zucchini to retain moisture, which keeps the cake tender.
- Using room temperature ingredients ensures better mixing and a fluffier cake.
- Measure flour carefully to avoid a dense cake—fluff flour before measuring or use a kitchen scale.
- Check the cake’s doneness with an instant-read thermometer for accuracy or by checking if a toothpick inserted comes out clean.
- Frosted cake is best stored in the refrigerator and can be brought to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
