Oh my goodness, let me tell you about this amazing lemon zucchini cake with cream cheese filling! It’s such a delightful fusion of tangy lemon and moist zucchini that just melts in your mouth. I remember the first time I made this cake; it was for a family gathering, and everyone was raving about it! The fresh zucchini keeps it super moist while the cream cheese filling adds that luscious, creamy touch. Seriously, it’s perfect for any occasion—birthdays, potlucks, or even just a cozy night at home with a cup of tea. You’re going to love it!

Ingredients List

To whip up this delicious lemon zucchini cake with cream cheese filling, you’ll need the following ingredients:

• 2 cups grated zucchini (make sure to squeeze out some excess moisture for the best texture)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened (you want it nice and creamy)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon lemon zest (trust me, this brings the zing!)
• 1/4 cup lemon juice (fresh is best for that vibrant flavor)
• 8 ounces cream cheese, softened (for that dreamy filling)
• 1 cup powdered sugar

Gather these ingredients, and you’re all set for a baking adventure!

How to Prepare the Lemon Zucchini Cake with Cream Cheese Filling

Let’s get into the fun part—baking this gorgeous lemon zucchini cake with cream cheese filling! It’s super straightforward, and I promise you’ll feel like a pro once you’ve got it down. Just follow these steps, and you’ll have a delicious cake in no time!

Preheat and Prepare

First things first, you’ll want to preheat your oven to 350°F (175°C). This step is crucial for getting that perfect rise and golden crust. While the oven warms up, go ahead and grease and flour two 9-inch round cake pans. This will help the cakes release easily once they’re baked.

Make the Cake Batter

In a large mixing bowl, cream together the granulated sugar and softened butter until it’s light and fluffy—trust me, this makes a difference! Next, add in the eggs and vanilla extract, mixing until everything’s well combined. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently. Finally, fold in the grated zucchini, lemon zest, and lemon juice. This batter is going to be so vibrant and delicious!

Bake and Cool

Now it’s time to divide the batter evenly between your prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack. Make sure they’re completely cool before adding the filling—this is key to keeping everything nice and tidy!

Prepare the Cream Cheese Filling

For the cream cheese filling, simply beat the softened cream cheese and powdered sugar together in a bowl until it’s smooth and creamy. This filling is going to add that dreamy touch between your layers. Once your cakes are cool, spread the cream cheese filling generously between the layers, and you’re all set to serve this delightful dessert!

Tips for Success

To make sure your lemon zucchini cake with cream cheese filling turns out perfectly every time, here are a few of my favorite tips! First, always use fresh zucchini for the best flavor and moisture—it’s a game changer! If your zucchini seems a bit watery, just squeeze out some excess liquid before mixing it in. Also, feel free to adjust the lemon juice to your taste; I personally love a little extra zing! And remember, letting your cakes cool completely is crucial before adding that luscious cream cheese filling. It keeps everything neat and delicious!

Variations of the Lemon Zucchini Cake

If you’re feeling adventurous, there are so many fun ways to give your lemon zucchini cake with cream cheese filling a twist! One of my favorites is to add a handful of chopped walnuts or pecans for a delightful crunch. You could also sprinkle in a teaspoon of cinnamon or nutmeg for a warm spice flavor that pairs beautifully with the lemon. If you want to change up the filling, try adding a layer of fresh berries or a dollop of lemon curd for an extra burst of flavor. The possibilities are endless, so don’t be afraid to get creative!

Nutritional Information

Each slice of this delicious lemon zucchini cake with cream cheese filling is approximately 250 calories, with 10g of fat and 3g of protein. You’ll also find about 36g of carbohydrates and 18g of sugar. Keep in mind that these values can vary based on the specific ingredients and brands you use, but it’s a delightful treat for any occasion!

Serving Suggestions

When it comes to serving your lemon zucchini cake with cream cheese filling, I love pairing it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for that extra indulgence. A side of fresh berries adds a pop of color and a refreshing contrast. Perfect for a delightful afternoon treat or a charming dessert at dinner!

FAQ Section

Can I use frozen zucchini for this lemon zucchini cake?
While fresh zucchini is best for moisture and flavor, you can use frozen zucchini if you thaw and squeeze out the excess water. Just make sure it’s well-drained!

What if I don’t have cream cheese?
You can substitute with mascarpone or ricotta for a different but still delicious filling. It’ll be a bit lighter but still creamy!

How can I make this cake gluten-free?
Simply swap the all-purpose flour for a gluten-free baking blend. It should work just fine!

Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance, just store them tightly wrapped in the fridge until you’re ready to assemble with the cream cheese filling.

Lemon Zucchini Cake with Cream Cheese Filling Blissful Delight

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• Author: Julia marin
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Lemon zucchini cake with cream cheese filling is a moist and flavorful dessert that combines fresh zucchini and tangy lemon.

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Ingredients

Scale 1x2x3x

• 2 cups grated zucchini
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 8 ounces cream cheese, softened
• 1 cup powdered sugar

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Instructions

1. Preheat oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a bowl, mix sugar and butter until creamy.
4. Add eggs and vanilla; mix well.
5. In another bowl, combine flour, baking powder, baking soda, and salt.
6. Gradually add dry ingredients to the wet mixture.
7. Fold in zucchini, lemon zest, and lemon juice.
8. Divide batter between prepared pans.
9. Bake for 30-35 minutes or until a toothpick comes out clean.
10. Let cakes cool completely.
11. For the filling, beat cream cheese and powdered sugar until smooth.
12. Spread cream cheese filling between the cooled cakes.
13. Top with remaining cake and serve.

Notes

• Store leftovers in the refrigerator.
• Use fresh zucchini for best results.
• Adjust lemon juice to taste.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 18g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Keywords: lemon zucchini cake, cream cheese filling, dessert recipe