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Lemon Zucchini Cake with Cream Cheese Frosting

A delightful treat that perfectly balances the sweetness of zucchini with the zesty brightness of fresh lemon, topped with rich cream cheese frosting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 1/2 cups grated zucchini Adds moisture and a slight crunch.
  • 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.
  • 1/4 cup fresh lemon juice Infuses a zesty brightness.
  • Zest of 1 lemon Reinforces the refreshing citrus notes.
  • 1 teaspoon baking powder Helps the cake rise.
  • 1/2 teaspoon baking soda Creates a fluffy cake with lemon.
  • 1/2 teaspoon salt Enhances sweetness and balances flavors.
  • 1 teaspoon vanilla extract Adds a warm aroma.
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened Rich frosting base.
  • 1/2 cup unsalted butter, softened Contributes to the creamy texture.
  • 2 cups powdered sugar Sweetens the frosting.
  • 1 teaspoon vanilla extract Complements the cream cheese.
  • 1 tablespoon lemon juice Adds a tangy kick.

Method
 

Prepare Your Oven and Pan
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
Combine the Wet and Dry Ingredients
  1. 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.
Bake the Cake
  1. 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.
  2. Allow the cake to cool completely in the pan.
Create the Cream Cheese Frosting
  1. Beat the softened cream cheese and unsalted butter until smooth. Gradually add powdered sugar and blend until incorporated. Stir in vanilla and lemon juice.
Frost and Serve
  1. Once cooled, spread the cream cheese frosting over the cake and garnish with lemon zest. Slice and serve.

Notes

Squeeze lemon for maximum juice and grate zucchini finely with a box grater. Consider baking the cake a day ahead for optimal freshness.