Lemon Zucchini Cake with Cream Cheese Frosting

Experience the delightful combination of moist zucchini cake and zesty lemon flavor with this Lemon Zucchini Cake topped with luscious cream cheese frosting. This cake is a wonderful way to incorporate vegetables into your dessert and offers a refreshing taste perfect for any occasion.

Ingredients

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 eggs
1 tsp vanilla extract
1 1/2 cups grated zucchini
Zest and juice of 1 lemon
8 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a mixing bowl, combine the flour, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together the sugar, brown sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until well blended.
4. Gently fold in the grated zucchini, then gradually add the dry ingredients, mixing until just combined.
5. Pour the batter into the prepared pan and smooth the top. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool completely in the pan. Meanwhile, in a separate bowl, beat together the softened cream cheese, butter, and powdered sugar until smooth and creamy. Frost the cooled cake generously with the cream cheese frosting.

Servings and Timing

This recipe serves about 12.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 50 minutes (including cooling time)

Variations

• Add Nuts: Incorporate chopped walnuts or pecans for added crunch.
• Citrus Twist: Add more lemon zest for a stronger lemon flavor, or substitute with orange zest.
• Spice It Up: Add cinnamon or nutmeg to the batter for a warm spice flavor.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.

Storage/Reheating

Store leftover cake in an airtight container in the refrigerator for up to 5 days. It’s best served cold or at room temperature. You can also freeze the unfrosted cake for up to 3 months; just wrap it tightly in plastic wrap and aluminum foil.

10 FAQs

1. Can I use yellow squash instead of zucchini?
   Yes, yellow squash can be a great substitute and will provide a similar texture.
2. Is this cake suitable for a potluck?
   Absolutely! It travels well and is always a crowd-pleaser.
3. Can I use less sugar?
   Yes, you can reduce the sugar slightly, but it may affect the cake’s sweetness and moisture.
4. What’s the best way to grate zucchini?
   Use a box grater or a food processor for quick and easy grating.
5. Can I make this cake dairy-free?
   Yes, use dairy-free cream cheese and butter substitutes.
6. How can I tell when the cake is done?
   The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
7. Can I add a fruit topping?
   Fresh berries or a lemon glaze can be a delicious addition.
8. How do I store leftover frosting?
   Store any leftover frosting in an airtight container in the refrigerator for up to a week.
9. Can I make this as cupcakes instead?
   Yes, bake in a muffin tin for about 20-25 minutes.
10. What can I serve this cake with?
    It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.

Conclusion

Lemon Zucchini Cake with Cream Cheese Frosting is a unique and delicious dessert that combines the wholesome goodness of zucchini with the bright, refreshing flavor of lemon. Perfect for gatherings, it’s a great way to impress your friends and family while keeping dessert both tasty and interesting. Enjoy this delightful treat at your next event or as a special everyday dessert!

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