# Lemon Zucchini Cake with Cream Cheese Filling: A Sweet Slice of Sunshine
There’s something about cake that just makes everything better. And if you’re looking for a delightful twist on a classic, our **Lemon Zucchini Cake with Cream Cheese Filling** is the answer to your dessert prayers! Perfect for a sunny afternoon, a family gathering, or just a cozy treat to brighten your day, this cake is not only delicious but also super easy to make.
### Why You'll Love This Lemon Zucchini Cake
Imagine biting into a slice of moist cake with hints of lemon, complemented by a rich and creamy filling. Yup, that’s exactly what we’re serving up here! This cake is friendly for those busy days when you still want something homemade but don’t have the time (or energy) to pull off a full-blown baking marathon. Plus, it’s a sneaky way to get your veggies in—who knew zucchini could bring such joy?
Before we dive into the ingredients and steps, let’s talk about why this cake has a special place in my heart. My sister Patricia and I whipped this up together, laughing in our kitchen, debating whether to add a pinch more lemon or a splash more vanilla. We ended up with this magnificent sweet treat that I now make for every occasion, especially when I need a pick-me-up. So, grab your apron and let’s create some memories in the kitchen!
### Ingredients
Here's what you'll need to bring this zesty delight to life:
#### For the Cake:
- 1 ½ cups shredded zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
#### For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
### Directions
1. **Preheat Your Oven**: Get your oven ready by preheating to 350°F (175°C). Grease and flour a 9-inch round cake pan. Trust me, you’ll want to avoid the sticky disaster down the line!
2. **Prep the Zucchini**: Shred your zucchini and squeeze out the excess moisture using a paper towel. Nobody wants a soggy cake, right?
3. **Mix the Dry Ingredients**: In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This step ensures even distribution of the leavening agents—fancy, huh?
4. **Beat the Wet Ingredients**: In another bowl, mix the oil and sugar until well blended. Add the eggs, lemon juice, and lemon zest. Whisk until it’s all combined and looking glorious.
5. **Combine**: Gradually add the dry ingredients to the wet mixture. Stir just until combined—don’t overdo it! Fold in the shredded zucchini like you’re giving it a hug.
6. **Bake**: Pour the batter into your prepared cake pan and bake for 30–35 minutes, or until a toothpick comes out clean. Try not to open the oven too often; every time you do, the chance of a cake collapse increases (yikes!).
7. **Prep the Filling**: While the cake cools, beat together the cream cheese and powdered sugar in a bowl. Add the vanilla extract and mix until it’s creamy and dreamy.
8. **Assemble**: Once the cake is completely cool, slice it in half horizontally. Spread the cream cheese filling on the bottom layer before placing the top layer back on. For an added touch, dust with powdered sugar for that ‘wow’ factor!
### Cooking Tips
- Don’t fret if your zucchini cake doesn’t rise as high as you expected—everyone loves a good flat friend!
- This cake can be made ahead of time; just store it in an airtight container in the fridge. It even tastes better the next day as the flavors meld together (if it hangs around that long!).
### FAQs
**Can I substitute the zucchini?**
Absolutely! You can use shredded carrots if you’re feeling adventurous, but let’s give props to zucchini for being so charmingly versatile!
**How should I store the leftovers?**
Keep any leftovers in the fridge for up to a week. Or, if you’re like me, slice it up and freeze it for a rainy day when you need a sweet treat.
**Can I add nuts or chocolate chips?**
Go for it! This cake is your palette; a handful of walnuts or mini chocolate chips would be delightful mixed in.
Whether it’s a quiet day at home or a gathering full of laughter and chatter, this **Lemon Zucchini Cake with Cream Cheese Filling** has a way of bringing joy to any occasion. Not only is it a celebration of flavors, but it’s also a lovely reminder that baking can be simple, fun, and full of love.
So, what are you waiting for? Roll up your sleeves and let's create some sweet moments together! You can find more delightful recipes like this one on my blog, including tasty twists on classic favorites and vibrant smoothie ideas that are sure to impress!
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**Meta Description:**
Lemon Zucchini Cake with Cream Cheese Filling is the perfect recipe for a sunny day. Quick, easy, and delicious, this cake will brighten your mood. Try it today!
A Sweet Slice of Sunshine
Description
Lemon Zucchini Cake with Cream Cheese Filling is the perfect recipe for a sunny day. Quick, easy, and delicious, this cake will brighten your mood.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Shred your zucchini and squeeze out the excess moisture using a paper towel.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix the oil and sugar until well blended. Add the eggs, lemon juice, and lemon zest; whisk until combined.
- Gradually add the dry ingredients to the wet mixture. Stir just until combined.
- Pour the batter into the prepared cake pan and bake for 30–35 minutes.
- While the cake cools, beat together the cream cheese and powdered sugar. Add the vanilla extract and mix until creamy.
- Once the cake is cool, slice it in half horizontally. Spread the cream cheese filling on the bottom layer and place the top layer back on.
Notes
- This cake is best served fresh but can be stored in the fridge for up to a week. It tastes even better the next day.
Lemon Zucchini Cake, Cream Cheese Filling, Dessert, Baking