Lemon Zucchini Cake with Cream Cheese Frosting
Lemon Zucchini Cake with Cream Cheese Frosting is a delightful treat that perfectly balances the sweetness of zucchini with the zesty brightness of fresh lemon. This recipe is a true crowd-pleaser, and the step-by-step guide makes it easy for anyone to create a comforting dessert that speaks to childhood nostalgia. Picture yourself enjoying a moist, fluffy cake with each bite bringing a burst of citrus flavor, wrapped in a rich and creamy frosting. Whether for a family gathering or an afternoon tea, this cake is worth making.
Why You’ll Love This Recipe
One of the standout features of Lemon Zucchini Cake is its simple preparation method. You don’t need to be a seasoned baker to whip up this delicious treat. The minimal ingredients come together quickly, making it a perfect option for a last-minute dessert or a delightful addition to any celebration. The harmonious blend of sweet and tangy flavors will transport you straight to sunny afternoons, while the soft texture makes this cake a comforting choice for any occasion.
Ingredients
- 1 1/2 cups grated zucchini – adds moisture and a slight crunch to your cake without overpowering it.
- 1 1/2 cups all-purpose flour – provides the structure needed for a fluffy texture.
- 1 cup granulated sugar – sweetens the cake beautifully.
- 1/2 cup vegetable oil – ensures a moist and tender crumb.
- 2 large eggs – binds the ingredients together, adding richness.
- 1/4 cup fresh lemon juice – infuses a zesty brightness that elevates the flavor.
- Zest of 1 lemon – reinforces the refreshing citrus notes.
- 1 teaspoon baking powder – helps the cake rise for a light texture.
- 1/2 teaspoon baking soda – works with the acid in lemon to create a fluffy cake.
- 1/2 teaspoon salt – enhances the sweetness and balances the flavors.
- 1 teaspoon vanilla extract – adds a warm, comforting aroma.
- 8 oz cream cheese, softened – the star ingredient for a rich frosting.
- 1/2 cup unsalted butter, softened – contributes to the creamy texture of the frosting.
- 2 cups powdered sugar – sweetens the frosting to perfection.
- 1 teaspoon vanilla extract – complements the cream cheese flavor.
- 1 tablespoon lemon juice – adds a tangy kick to the frosting.
Step-by-Step Directions
Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly. Next, grease and flour a 9×13-inch baking pan to prevent sticking.
Combine the Wet and Dry Ingredients
In a large mixing bowl, combine the grated zucchini, all-purpose flour, granulated sugar, vegetable oil, eggs, fresh lemon juice, lemon zest, baking powder, baking soda, salt, and vanilla extract. Mix thoroughly until the batter is well combined, ensuring that the zucchini is evenly distributed throughout the mixture.
Bake the Cake
Pour the batter into the prepared baking pan, spreading it evenly across the surface. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove it from the oven and allow it to cool completely in the pan.
Create the Cream Cheese Frosting
While your cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy. Gradually add the powdered sugar to the mixture, blending it in until fully incorporated. Stir in the vanilla and lemon juice to enhance the flavors.
Frost and Serve
Once your cake has cooled completely, spread the cream cheese frosting generously over the top. For an extra touch of festivity, garnish with additional lemon zest. Slice, serve, and watch your guests delight in your baking skills!
Tips & Tricks
- Squeeze Lemon for Maximum Juice: When juicing your lemons, roll them on a hard surface to release more juice.
- Grating Zucchini: A box grater works best for achieving fine shreds that blend seamlessly into the batter.
- Make It Ahead of Time: You can bake the cake a day in advance and frost it just before serving for optimal freshness.
Serving Suggestions & Pairings
Lemon Zucchini Cake pairs wonderfully with a variety of beverages. Consider serving it alongside a cup of freshly brewed tea or coffee. It’s also a great addition to brunch tables or summer potlucks. For a special touch, serve it with a side of whipped cream or a scoop of vanilla ice cream.
Nutritional Information
Each slice of Lemon Zucchini Cake offers approximately 300 calories, depending on the serving size and frosting used. It generally contains 4g of protein, 15g of fat, and 40g of carbohydrates. While indulging in sweetness is essential for enjoyment, consider balancing this treat with fresh fruit or a green salad to round out your meal.
Storing Tips & Variations
To store your Lemon Zucchini Cake, keep it in an airtight container in the refrigerator for up to a week. If you prefer to freeze it, wrap the unfrosted cake tightly in plastic wrap, then foil, and freeze for up to three months. When ready to enjoy, thaw it in the refrigerator overnight before frosting.
You can also experiment with the recipe! Try adding chopped nuts for texture or replacing some of the zucchini with grated carrots for a different flavor twist. A hint of almond extract instead of vanilla can provide an unexpected delightful variation.
Conclusion
Lemon Zucchini Cake with Cream Cheese Frosting is a delightful way to enjoy the freshness of summer flavors, all while being easy to prepare and irresistibly delicious. I encourage you to try this recipe and share your experience! Your friends and family will love the vibrant taste, and it may just become a new family favorite.
FAQs
1. Can I substitute the vegetable oil for a healthier option?
Yes, you can use applesauce or coconut oil as alternatives, which add moisture with fewer calories.
2. How can I enhance the lemon flavor?
Increase the amount of lemon zest or use lemon extract in addition to the juice to make it even zestier.
3. Is this cake suitable for freezing?
Yes, the cake can be frozen before frosting. You can freeze individual slices too, for easy snacking later.
4. How do I know when the cake is done baking?
A toothpick inserted in the center should come out clean, and the edges should slightly pull away from the pan.
5. Can I make this cake gluten-free?
Yes, you can use a 1:1 gluten-free flour blend as a substitute for all-purpose flour to accommodate gluten sensitivities.
Lemon Zucchini Cake with Cream Cheese Frosting
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
- In a large mixing bowl, combine zucchini, flour, sugar, oil, eggs, lemon juice, lemon zest, baking powder, baking soda, salt, and vanilla. Mix thoroughly until the batter is well combined.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- Beat the softened cream cheese and unsalted butter until smooth. Gradually add powdered sugar and blend until incorporated. Stir in vanilla and lemon juice.
- Once cooled, spread the cream cheese frosting over the cake and garnish with lemon zest. Slice and serve.
