Sweet and Zesty Lemon Zucchini Cake with Cream Cheese Filling – A Must-Try Delight!
When life gives you lemons (and zucchini), why not make a delightful dessert that’s sure to impress anyone you share it with? The Lemon Zucchini Cake with Cream Cheese Filling is not just a cake; it’s a slice of pure joy that’s perfect for every occasion—be it a cozy family gathering, a sunny picnic, or just a well-deserved treat after a long day. Trust me, your taste buds will thank you!
Why You’ll Love This Lemon Zucchini Cake
First off, can we talk about how this cake puts a delightful spin on two seemingly small stars of the kitchen? Zucchini adds moisture without any extra fat, while the zing of lemon brightens every single bite. Pair that with a luscious cream cheese filling, and you have a dessert that’s anything but ordinary.
Whether you’re looking to sneak some veggies into a family favorite or just enjoy a unique treat, this cake has you covered. Plus, it’s easy to make—and if you’re anything like me, you appreciate a recipe that doesn’t require a culinary school diploma!
Ingredients
Let’s gather what we need to whip up this scrumptious cake. Here’s what you’ll need:
For the Lemon Zucchini Cake:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- ½ cup sour cream (because who doesn’t love a little creaminess?)
- 2 teaspoons lemon juice
- Zest of 1 lemon (bring on that zest!)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice (hey, lemons again!)
Let’s Get Baking!
Step 1: Preheat and Prep
Start off by preheating your oven to 350°F (175°C). While that’s heating up, grab a 9-inch round cake pan and grease it lightly. It’s essential to prevent the deliciousness from sticking to the pan.
Step 2: The Zucchini Prep
Get your zucchinis ready! Grate them using a box grater, then squeeze out the excess moisture (no one likes a soggy cake).
Step 3: Mixing it Up
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. In another bowl, mix the eggs, oil, sour cream, lemon juice, zest, and vanilla. Slowly combine the wet and dry ingredients, stirring just until blended. Now, fold in the grated zucchini.
Step 4: Bake ‘til Golden
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean (cake magic!). Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 5: The Cream Cheese Filling
While your cake cools, let’s whip up that cream cheese filling! Beat together the softened cream cheese, powdered sugar, vanilla, and lemon juice until it’s smooth and creamy.
Step 6: Assemble Your Cake
Once the cake has cooled completely, slice it in half horizontally. Spread the cream cheese filling generously on the bottom layer, then place the top layer back on. Voilà! You just created something that will make everyone go “WOW!”
Cooking Tips
- Zucchini Game: Don’t sweat if you’ve got extra zucchini—this cake is also a perfect excuse to share with neighbors!
- Chill Out: For an even creamier filling, pop it in the fridge for a bit before spreading.
- Zest for Success: If you don’t have fresh lemons, bottled lemon juice works, but nothing beats that fresh zestiness!
A Slice of My Life
I remember the first time I made this Lemon Zucchini Cake. My sister Patricia and I were experimenting in the kitchen, trying to use up the extra veggies from our garden. Little did we know we were creating a family favorite that’s still requested at every family gathering—and yes, my kids love it too!
FAQs
Can I substitute the zucchini in this recipe?
Sure! While zucchini works wonders for moisture, you could try grated carrots or even applesauce. Just keep in mind it may change the flavor.
How can I store leftovers?
If you find yourself with leftovers (a big IF), store it in an airtight container in the refrigerator for up to 3 days. Just beware; it doesn’t usually last long around here!
Can I freeze this cake?
Absolutely! Freeze it without the cream cheese filling for up to 3 months. Thaw it overnight in the fridge when you’re ready to enjoy again!
Final Thoughts
This Lemon Zucchini Cake with Cream Cheese Filling is not just a dessert; it’s an experience filled with zesty flavor and sweet nostalgia. Whether you’re impressing house guests or looking for a cozy dessert for your family dinner, this recipe is sure to find a spot in your hearts and bellies. So, grab that apron, enjoy the process, and share your sweet creations with the world!
Explore more delightful recipes like this one on my blog. From savory family meals to indulgent desserts, we’ve got something to inspire your culinary adventures! Let’s keep cooking up some joy together!
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