Description
A delightful twist on traditional cake, this Lemon Zucchini Cake with Cream Cheese Filling is moist, zesty, and perfect for any occasion.
Ingredients
Scale
- 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
- 2 teaspoons lemon juice
- Zest of 1 lemon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Grate the zucchinis and squeeze out excess moisture.
- 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.
- Combine the wet and dry ingredients, stirring just until blended, then fold in the grated zucchini.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool for about 10 minutes, then transfer it to a wire rack to cool completely.
- Beat together the softened cream cheese, powdered sugar, vanilla, and lemon juice for the filling.
- Slice the cooled cake in half horizontally and spread cream cheese filling on the bottom layer; place the top layer back on.
Notes
For an even creamier filling, chill it in the fridge before spreading. Extra zucchini? Share with neighbors!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: lemon cake, zucchini cake, cream cheese filling, dessert, easy recipe