Description
Savor the delightful flavors of this moist Lemon Zucchini Cake topped with rich cream cheese frosting. It’s a refreshing and unique dessert that’s perfect for any occasion!
Ingredients
Scale
For the Cake:
- 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
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch pan.
- In a bowl, combine the flour, baking soda, baking powder, and salt.
- In another bowl, mix together the sugar, brown sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
- Fold in the grated zucchini, then gradually add the dry ingredients, mixing until just combined.
- Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely. In a separate bowl, beat the softened cream cheese, softened butter, and powdered sugar until smooth and creamy. Frost the cooled cake generously.
Notes
- For extra flavor, consider adding a pinch of lemon zest to the frosting.
- This cake can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
