Description
Enjoy the refreshing flavors of Lemon Zucchini Cake, featuring a moist and zesty cake layered with creamy filling, perfect for a delightful dessert that brightens up any occasion!
Ingredients
Scale
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 cup grated zucchini
- 1/2 cup cream cheese (for filling)
- 1/4 cup powdered sugar (for filling)
- 1 tsp vanilla extract (for filling)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, combine flour, baking powder, and baking soda. Set aside.
- In another large bowl, cream together the butter, sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then add lemon juice and lemon zest.
- Slowly add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the grated zucchini, being careful not to overmix.
- For the cream cheese filling, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Pour half of the cake batter into the prepared pan. Add dollops of the cream cheese filling on top, then spread the remaining cake batter over the filling.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving for a finishing touch.
Notes
This cake can be enhanced with a lemon glaze for added sweetness. Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
