Description
Welcome to the delightful world of baking, where today we will be exploring the refreshing and zesty flavors of Lemon Zucchini Cake with Cream Cheese Frosting. This cake is a brilliant combination of tangy lemon and moist zucchini, topped with a smooth and creamy frosting that will have you coming back for more! Whether you’re an avid baker or just love experimenting with new recipes, this Lemon Zucchini Cake is sure to become a favorite. Let’s dive into this easy and refreshing recipe!
Ingredients
For the Cake:
- 2 cups all-purpose flour (Can substitute with gluten-free flour for gluten intolerance)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (Swap with coconut oil for a healthier option)
- ½ cup Greek yogurt (Can substitute with a dairy-free yogurt alternative)
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- 1 ½ cups grated zucchini (Squeeze out the excess moisture)
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
These ingredients come together to create a moist, flavorful cake that is perfectly balanced with a creamy, tangy frosting. If you’re looking to adjust this recipe to suit specific dietary preferences, feel free to experiment with alternative ingredients, such as almond flour or vegan cream cheese.
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. This will prevent the cakes from sticking and make them easier to remove once baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later use.
Step 3: Prepare the Wet Ingredients
In a large mixing bowl, whisk together the sugar, eggs, and vegetable oil until smooth. Add in the Greek yogurt, lemon zest, lemon juice, and vanilla extract, stirring until everything is well combined.
Step 4: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix the batter, as this can result in a dense cake. Gently fold in the grated zucchini, which will add moisture and a subtle sweetness to the cake.
Step 5: Bake the Cakes
Divide the batter evenly among the three prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely on wire racks before frosting.
Step 6: Prepare the Cream Cheese Frosting
While the cakes are cooling, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, and continue beating until the frosting becomes light and fluffy. Stir in the vanilla extract and lemon zest for added flavor.
Step 7: Frost the Cake
Once the cakes have cooled, it’s time to frost them. Start by placing one cake layer on a serving plate. Spread a generous amount of frosting on top, then stack the next layer and repeat until all three layers are stacked. Frost the top and sides of the cake, and garnish with additional lemon zest if desired.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Squeeze out the zucchini: Before adding the zucchini to the batter, make sure to squeeze out any excess moisture. This prevents the cake from becoming too wet and ensures a light, fluffy texture.
- Use fresh lemon juice and zest: The bright, tangy flavor of lemon really shines when you use fresh lemon juice and zest. Don’t rely on store-bought lemon juice, as it can lack the same depth of flavor.
- Chill the frosting: For easier frosting, let the cream cheese mixture chill for about 15 minutes before spreading it on the cake. This will help the frosting hold its shape.