Lemon Zucchini Cake with Cream Cheese Frosting is a delightful dessert that perfectly balances the sweetness of sugar with the refreshing zest of lemon. This moist cake, enriched with grated zucchini, offers a unique texture and subtle flavor that makes it a wonderful choice for dessert tables or afternoon snacks. Topped with creamy frosting, it’s sure to be a hit with family and friends!
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 12
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 240
- Protein: 3g
- Carbohydrates: 34g
- Fat: 11g
- Fiber: 1g
- Sugar: 18g
- Sodium: 250mg
Why Make This Lemon Zucchini Cake with Cream Cheese Frosting
This Lemon Zucchini Cake is a fantastic way to incorporate more vegetables into your diet while satisfying your sweet tooth. The grated zucchini keeps the cake incredibly moist, and the bright, zesty lemon flavor transforms a typical zucchini cake into a refreshing treat. Pair it with the silky cream cheese frosting, and you have a dessert that is not only beautiful but bursting with flavor. Perfect for summertime gatherings, potlucks, or just because you deserve a slice of happiness!
How to Make Lemon Zucchini Cake with Cream Cheese Frosting
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures that your cake will slide out easily after baking!
Step 2: Mixing
In a large bowl, combine the grated zucchini, granulated sugar, vegetable oil, applesauce, eggs, and vanilla extract. Mix until everything is well blended, creating a moist batter that showcases the zucchini.
Step 3: Cooking
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, lemon zest, and lemon juice. Gradually add this dry mixture to the wet ingredients, stirring just until combined. Pour the batter into the prepared baking pan, spreading it evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 4: Finishing
Allow the cake to cool completely in the pan. While it cools, beat the softened cream cheese and butter together in a bowl until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined. Once the cake is cooled, spread the cream cheese frosting evenly over the top. Slice and serve to enjoy!
Ingredients:
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
- 1/2 cup cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
How to Serve Lemon Zucchini Cake with Cream Cheese Frosting
Slice the cake into generous pieces, and serve it on a beautiful platter. Pair it with a cup of tea or coffee for a delightful afternoon snack. This cake is also perfect for birthday celebrations, potlucks, and summer barbeques!
How to Store Lemon Zucchini Cake with Cream Cheese Frosting
To store your delicious cake, cover it tightly with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to 5 days, allowing the flavors to meld beautifully over time. You can also freeze it without frosting for up to 3 months. To serve, simply thaw it in the refrigerator overnight before frosting and enjoying.
Expert Tips for Perfect Lemon Zucchini Cake with Cream Cheese Frosting
- Squeeze Excess Moisture: Before grating the zucchini, lightly squeeze out excess liquid using a clean cloth or paper towel to prevent the cake from becoming too wet.
- Room Temperature Ingredients: Ensure your eggs and dairy (cream cheese and butter) are at room temperature for a smoother batter and frosting.
- Keep an Eye on Baking Time: Oven temperatures can vary, so check your cake a few minutes before the stated baking time to ensure it doesn’t overbake.
- Lemon Zest Freshness: Use fresh lemon zest for the best flavor; it really brightens the cake!
- Decorative Touch: Add some lemon slices or zest to the frosting for a lovely presentation.
Delicious Variations
- Gluten-Free: Substitute the all-purpose flour with a gluten-free baking blend for a gluten-free version that everyone will love.
- Add Nuts: Incorporate 1/2 cup of chopped walnuts or pecans to the batter for added crunch and flavor.
- Different Frosting: Try using a vanilla buttercream or a lemon glaze instead of cream cheese frosting for a variation.
- Add spices: A touch of cinnamon or nutmeg can add a warm flavor profile to your cake.
Frequently Asked Questions
- Can I use frozen zucchini? Yes! Just make sure to thaw and drain any excess moisture.
- How do I know when the cake is done? The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Can I make this cake ahead of time? Absolutely! This cake actually tastes better after a day as the flavors settle and meld.
- What is the best way to frost the cake? Use a spatula to spread the frosting smoothly, or create a swirl for a fun look!
- Can I substitute applesauce? Yes, you can replace it with an equal amount of Greek yogurt for a tangy kick.
Conclusion
This Lemon Zucchini Cake with Cream Cheese Frosting is a wonderful way to enjoy a sweet treat that feels wholesome too! With its refreshing flavor and tender, moist crumb, it’ll leave a lasting impression on anyone who tries it. So, gather your ingredients, roll up your sleeves, and bake this delightful cake today! Enjoy every bite, and don’t forget to share the joy of your creation with loved ones. Happy baking!
Print
Lemon Zucchini Cake with Cream Cheese Frosting
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that balances the sweetness of sugar with the refreshing zest of lemon, featuring moist cake enriched with grated zucchini and topped with creamy frosting.
Ingredients
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
- 1/2 cup cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the grated zucchini, granulated sugar, vegetable oil, applesauce, eggs, and vanilla extract. Mix until well blended.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, lemon zest, and lemon juice. Gradually add this to the wet ingredients, stirring just until combined. Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely in the pan.
- While cooling, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy. Once the cake is cooled, spread the frosting evenly over the top.
- Slice and serve.
Notes
Squeeze excess moisture from the zucchini before grating and always use fresh lemon zest for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 18g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
