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Lemon Zucchini Cake Recipe

Lemon Zucchini Cake Recipe
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4.8 from 11 reviews

This Lemon Zucchini Cake is a delightful dessert that combines the fresh flavors of lemon and zucchini in a moist and tender cake, topped with a creamy lemon cream cheese frosting. Perfect for any occasion!

  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 pieces
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Lemon Zucchini Cake

  • 1½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 1½ tablespoons lemon zest
  • ¼ cup brown sugar (light or dark, packed)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • ¼ cup sour cream
  • 1½ cups shredded zucchini (not peeled)

Lemon Cream Cheese Frosting

  • 2 tablespoons unsalted butter, room temperature
  • 2 ounces cream cheese (brick-style, full fat, room temperature)
  • ¾ cup powdered sugar, sifted
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 pinch salt
  • 1 pinch ground cinnamon (optional)

Instructions

  1. Lemon Zucchini Cake Spray an 8-inch round cake pan with baking spray and line the bottom with parchment paper. Preheat oven to 350°F. Grate zucchini and set aside. Whisk dry ingredients in a bowl. Combine sugars and lemon zest. Whisk in eggs, oil, sour cream, and vanilla. Stir in dry ingredients, then add zucchini. Pour batter into pan and bake for 32-37 minutes. Cool completely.
  2. Lemon Cream Cheese Frosting Beat butter and cream cheese until fluffy. Mix in lemon zest and salt. Add powdered sugar and beat until smooth. Add cinnamon if desired. Refrigerate briefly for firmer frosting. Frost cake and refrigerate.

Notes

  • Zucchini: Measure zucchini by cups or grams for accuracy. No need to peel or drain.
  • Vegetable oil: Canola oil, avocado oil, or extra virgin olive oil can be substituted.
  • Lemon zest: Use only the yellow part of the lemon peel.
  • Sour cream: Greek yogurt or applesauce can be used instead of sour cream.
  • Decorating: Sprinkle extra lemon zest or cinnamon on top.
  • Storage: Store unfrosted cake at room temperature for up to 4 days, or refrigerate frosted cake.

Nutrition

Find it online: https://cookingwithsarah.com/lemon-zucchini-cake-recipe/