Lemon Zucchini Cake Recipe

If you’re looking to brighten up your baking routine, this Lemon Zucchini Cake is an absolute must-try. It’s a stunning combination of fresh zucchini, zesty lemon, and a plush, tender crumb—the kind of cake that instantly makes any day feel like a special occasion. From its gorgeously golden edges to the tangy lemon cream cheese frosting, there’s so much to adore here. This is the sort of dessert people come back for, again and again, because the flavors are just that irresistible!

Ingredients You’ll Need

What’s wonderful about this Lemon Zucchini Cake is how straightforward the ingredient list is. Everything works together to create a cake that’s supremely moist, delightfully citrusy, and full of subtle nuance. Here’s how each element brings its magic:

• All-purpose flour: The classic foundation for a soft, even crumb.
• Baking powder & baking soda: A power duo for reliable lift and fluffiness in every slice.
• Ground cinnamon: Just enough to add warmth and depth—trust me, it makes a difference!
• Salt: Balances all the sweetness and makes the flavors pop.
• Granulated sugar: For sweetness and structure, and perfect for soaking up that lemon zest.
• Lemon zest: The best way to get that pure, fresh lemon flavor woven straight into your cake.
• Brown sugar: Adds a hint of caramel-like richness; use light or dark for your own twist.
• Vegetable oil: Gives the cake incredible tenderness and keeps it moist for days.
• Vanilla extract: Elevates and rounds out all the bright citrus and earthy zucchini notes.
• Eggs: Bring everything together and give the cake stability.
• Sour cream: For ultra-moistness and a gentle tang that plays so well with lemon.
• Shredded zucchini: Don’t peel or squeeze—just grate it up. It keeps the cake extra soft and adds a lovely, subtle green fleck.
• Unsalted butter (for frosting): Softened for a smooth, creamy base.
• Cream cheese: Full fat and brick style for the best creamy, tangy frosting ever.
• Powdered sugar: Sifted, so your frosting turns out lusciously smooth.
• Lemon juice: Adds a fresh, tart zing to the frosting.
• Lemon zest (for frosting): Extra zest for that final sparkle of citrus.
• Pinch of salt: A tiny amount sharpens the frosting flavors.
• Ground cinnamon (optional, for frosting): Adds a whisper of earthy warmth if you fancy.

How to Make Lemon Zucchini Cake

Step 1: Prepare Your Pan & Ingredients

Start by getting your cake pan ready. Spray an 8-inch round pan generously with baking spray, then line the bottom with parchment paper and give it another quick spray to ensure nothing sticks. Preheat your oven to 350°F (175°C). While the oven warms up, grate your zucchini (using the large holes on a box grater) until you have 1½ cups worth—no peeling or blotting needed! Set that gorgeous green pile aside.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. This quick mix not only combines everything evenly but also aerates the dry ingredients for a fluffier cake.

Step 3: Build the Lemon Sugar Base

Here’s where you start building those signature zesty notes! In a large bowl, add the granulated sugar and lemon zest. Rub them together with your fingertips—it’s a small step that releases all the fragrant oils and infuses the sugar with bright lemon essence. Whisk in the brown sugar to blend everything together.

Step 4: Combine Wet Ingredients

Whisk in the eggs, vegetable oil, sour cream, and vanilla extract to your lemon sugar mixture. You’ll end up with a sunny, creamy base—the flavor foundation for your Lemon Zucchini Cake.

Step 5: Bring It All Together

Add your dry ingredients to the wet mixture. Use a rubber spatula to gently fold the batter, stopping when there are just a few streaks of flour. Next, fold in the shredded zucchini until just combined. Be careful not to overmix—this ensures a tender, delicate crumb.

Step 6: Bake the Cake

Scoop the batter into your prepared cake pan and smooth the top with an offset spatula. Bake for 32-37 minutes or until a toothpick comes out clean from the center. Your kitchen will smell heavenly!

Step 7: Cool and Frost

Let the cake cool in the pan for 15 minutes, then run a knife around the edge and carefully remove the cake. Allow it to cool fully on a wire rack before adding any frosting. Don’t rush this step—a cool cake means perfect, swoon-worthy swirls of frosting.

Step 8: Make Lemon Cream Cheese Frosting

Beat the softened butter and cream cheese together until super creamy and fluffy. Mix in the lemon zest and salt, then slowly add the sifted powdered sugar. Beat until light, smooth, and dreamy, pausing to add lemon juice for tang and a pinch of cinnamon if you like. Chill briefly if you want a slightly firmer frosting, then slather it generously over the cooled cake.

How to Serve Lemon Zucchini Cake

Garnishes

This cake sings all on its own, but a little flourish takes it over the top. A sprinkle of fresh lemon zest gives a dazzling hit of citrus, or add a dust of ground cinnamon for warmth. Try tiny curls of lemon peel or even a handful of edible flowers for a real showstopper look.

Side Dishes

Balance out the sweetness of Lemon Zucchini Cake with a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream. A bowl of fresh berries—strawberries, blueberries, or raspberries—adds tart freshness that complements all that lemony goodness.

Creative Ways to Present

You can slice the cake into squares, wedges, or even tiny tea cakes for an elegant dessert tray. For gatherings, layer slices with extra frosting and berries in glass jars and call them trifle parfaits! Or simply drizzle a bit more lemon glaze over the top for a bakery-style finish.

Make Ahead and Storage

Storing Leftovers

Lemon Zucchini Cake keeps beautifully. Store any leftover (frosted) slices in an airtight container in the fridge for up to four days. The cake will stay moist and the flavors actually develop more over time!

Freezing

Want to save some cake for later? Freeze the unfrosted cake, tightly wrapped, for up to two months. Simply let it thaw overnight in the refrigerator or at room temperature before whipping up the frosting fresh. It’s best not to freeze with frosting, as cream cheese doesn’t love the freezer.

Reheating

If you prefer your Lemon Zucchini Cake gently warmed, just pop a slice (unfrosted) in the microwave for 10-15 seconds. For frosted cake, let it sit at room temperature for 20-30 minutes so the frosting softens and the flavors come alive.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works just as well and brings a similar moisture and subtle flavor. Just be sure to grate it the same way as you would zucchini—no peeling or draining required.

Do I have to use sour cream?

If you don’t have sour cream on hand, substitute with plain Greek yogurt or even unsweetened applesauce for a slightly different (but still delightful) tang and texture.

How do I keep the cake from getting soggy?

Great question! Don’t squeeze out the zucchini moisture—it keeps the crumb tender without sogginess. Make sure to measure the grated zucchini by cups or grams for the best results, and don’t overmix the batter.

Can I make Lemon Zucchini Cake gluten-free?

Yes! Swap in your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. Just check that it contains xanthan gum for the best texture.

Is it possible to make this cake vegan?

With a few swaps—like plant-based yogurt for sour cream, flax or chia eggs for regular eggs, and vegan cream cheese and butter for the frosting—you can absolutely create a vegan-friendly version of Lemon Zucchini Cake!

Final Thoughts

There’s something so lovely about transforming humble zucchini and fresh lemons into a cake that’s this radiant. This Lemon Zucchini Cake is a celebration of everyday ingredients done right, and I truly hope you give it a whirl. Share it with friends, bring it to a potluck, or sneak a quiet slice just for yourself—you’ll understand why it’s an all-time favorite! Happy baking!

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