A Slice of Sunshine: Lemon Zucchini Cake with Cream Cheese Frosting
When life hands you lemons and zucchini, what do you do? You bake, of course! Today, we’re diving into the delightful world of Lemon Zucchini Cake with Cream Cheese Frosting. This incredibly moist, zesty cake is not only a welcome twist on your typical dessert, but it’s also an easy solution for busy days or cozy gatherings. So grab your apron, and let’s get our baking groove on!
Why You’ll Love This Lemon Zucchini Cake
This cake isn’t just a pretty face—it’s a powerhouse of flavor and texture. The zingy lemon brightens up the subtle earthiness of the zucchini, making each bite a refreshing experience. Perfect for potlucks, Sunday brunch, or just a sneaky afternoon treat! Plus, who can resist a velvety cream cheese frosting? It’s a match made in dessert heaven!
Ingredients You’ll Need
To whip up this scrumptious Lemon Zucchini Cake, you’ll want to gather the following ingredients:
For the Cake:
- 2 medium zucchinis (about 2 cups grated)
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
For the Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Optional: lemon zest for garnish
Steps to Deliciousness
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. We don’t want our beautiful cake to get stuck, right?
2. Grate That Zucchini
Grate your zucchinis and then squeeze out the excess moisture. You want the flavor without the sogginess! It’s like giving your zucchini a little spa day.
3. Mix the Dry Ingredients
In a bowl, combine the flour, baking powder, baking soda, and salt. Whisk it all together, making sure it’s well mixed. Set this dry blend aside for the moment—it’s about to make cake magic happen!
4. Whisk Your Wet Ingredients
In another larger bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, lemon zest, vanilla extract, and lemon juice until smooth. Just a little elbow grease here, and you’ll have a luscious mixture!
5. Combine it All!
Gradually add the dry ingredients to the wet mixture. Stir gently until the dry ingredients are just combined—don’t overmix or your cake might turn out tough. Gently fold in the grated zucchini, ensuring every bit of it is tucked into the batter.
6. Bake it Up!
Pour the batter evenly into your prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will start to smell like a sunny bakery!
7. Cool it Down
Once baked, let your cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. Trust me, this is the hardest part!
8. Frosting Time!
In a mixing bowl, beat together the softened cream cheese and butter until creamy. Gradually add in the powdered sugar, vanilla extract, and lemon juice until smooth and spreadable.
9. Assemble the Cake
Once your cakes have cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake. If you’re feeling fancy, sprinkle some lemon zest on top! Voilà!
Cooking Tips
- Don’t Skip the Zucchini: While the zucchini may sound odd in a cake, it actually provides moisture and texture without overpowering the flavor. Plus, it’s a sneaky way to add vegetables to dessert!
- Storage: This cake is best stored in the refrigerator due to the cream cheese frosting, where it can last for up to a week (if it lasts that long!).
- Freeze for Later: If you want to make this cake ahead of time, freeze the unfrosted layers! Just wrap them tightly in plastic wrap and place them in a freezer-safe bag.
FAQs
Can I Substitute the Zucchini with Other Vegetables?
Absolutely! Grated carrots work wonderfully, too. Just be mindful of the moisture content and squeeze out any excess juice.
How Can I Make This Gluten-Free?
Use a 1:1 gluten-free flour substitute instead of all-purpose flour. Just make sure your baking powder is gluten-free, too!
What Should I Do With Leftover Zucchini?
If you find yourself with extra zucchini (we all know those garden harvests can be a little overwhelming), consider making a Zucchini Noodle Salad—it’s fresh and vibrant!
As we enjoy every crumb of this Lemon Zucchini Cake with Cream Cheese Frosting, let’s remember that cooking is an adventure best enjoyed with loved ones. Whether you share a slice over coffee or keep it all for yourself (no judgment here), this cake is sure to bring a little sunshine into your day!
Next time you need a sweet treat that’s surprisingly easy and tasty, come back and whip up this zesty delight. Because we all deserve a lil’ slice of joy, don’t you think?
Ready to explore more mouthwatering recipes? Try out my Pumpkin Spice Muffins for a deliciously seasonal treat! And if you’re looking for something savory, don’t miss my One-Pan Lemon Garlic Chicken. Happy baking, friends!
Meta Description: Lemon Zucchini Cake with Cream Cheese Frosting is the perfect recipe for busy days. Quick, easy, and delicious, this dish will become your go-to treat!
Lemon Zucchini Cake with Cream Cheese Frosting
Description
Deliciously moist Lemon Zucchini Cake topped with velvety cream cheese frosting, perfect for any gathering.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Grate zucchinis and squeeze out excess moisture.
- Combine flour, baking powder, baking soda, and salt in a bowl. Whisk together and set aside.
- In a larger bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, lemon zest, vanilla extract, and lemon juice until smooth.
- Gradually add dry ingredients to the wet mixture and stir gently until just combined. Fold in grated zucchini.
- Pour the batter into prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese and softened butter until creamy, then gradually add powdered sugar, vanilla extract, and lemon juice until smooth.
- Place one layer on a serving plate, frost the top, add the second layer, and frost the top and sides. Garnish with lemon zest if desired.