Description
Lemon zucchini cake with cream cheese filling is a moist and flavorful dessert that combines fresh zucchini and tangy lemon.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, mix sugar and butter until creamy.
- Add eggs and vanilla; mix well.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture.
- Fold in zucchini, lemon zest, and lemon juice.
- Divide batter between prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cakes cool completely.
- For the filling, beat cream cheese and powdered sugar until smooth.
- Spread cream cheese filling between the cooled cakes.
- 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