Hello, fellow bakers! If you’re searching for a recipe that’s both moist and bursting with fresh citrus flavor, you’ve come to the right place. Today, we’re diving into the delicious world of a Moist Lemon Zucchini Cake that’s guaranteed to satisfy your sweet tooth. With the perfect balance of bright lemon and tender zucchini, this cake is a delightful treat for any occasion. Stick around for all the details, and don’t forget to save room for the creamy lemon frosting!
Introduction
Who knew that zucchini could make such a moist and flavorful cake? The combination of fresh zucchini and tangy lemon creates a light and fluffy cake that’s perfect for spring and summer gatherings. This Moist Lemon Zucchini Cake with Creamy Lemon Frosting will surprise you with its rich texture and vibrant flavors. Plus, the zucchini adds extra moisture without overpowering the lemony goodness. Whether you’re serving this at a family celebration or just treating yourself, it’s bound to become a new favorite.
Fun fact: This cake is inspired by the Italian tradition of using zucchini in baked goods to create extra moisture. Italians have long known that zucchini makes cakes tender without adding a strong vegetable flavor, allowing other ingredients—like lemon—to shine!
Ingredients
To prepare this comforting Moist Lemon Zucchini Cake, you’ll need:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups grated zucchini
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- Lemon slices and extra zest for garnish
How to Make Moist Lemon Zucchini Cake
Follow these steps to create your own delicious Moist Lemon Zucchini Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
- In another bowl, combine the grated zucchini, vegetable oil, melted butter, eggs, sour cream, lemon juice, lemon zest, and vanilla extract. Mix well until fully incorporated.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix the batter; this will ensure your cake remains light and fluffy.
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, lemon juice, and lemon zest, beating until fluffy and light.
- Once the cakes are completely cool, assemble the layers by spreading a layer of frosting between each cake layer. Finish by frosting the top and sides of the cake.
- Garnish with lemon slices and extra zest for a decorative and zesty finish.
Helpful Tips
- Grate the zucchini finely to help it blend seamlessly into the cake batter. This will ensure a smooth texture and avoid any noticeable zucchini pieces in the cake.
- Squeeze out excess moisture from the grated zucchini before adding it to the batter. This step prevents the cake from becoming too wet.
- Make sure to cool the cakes completely before frosting. If the cakes are still warm, the frosting may melt and slide off.
Cooking Tips
Enhance the flavor and texture of your Moist Lemon Zucchini Cake with these tips:
- Use fresh lemons for both the juice and zest. The vibrant citrus oils in the zest provide a more intense lemon flavor.
- For an extra burst of flavor, try adding a teaspoon of lemon extract to the frosting along with the lemon juice and zest.
- If you want a lighter cake, consider substituting half of the oil with applesauce. This will reduce the fat content while keeping the cake moist.
- Don’t have a food processor for the zucchini? A simple box grater will do the trick! Just be sure to use the fine grating side for best results.
Serving Suggestions
This Moist Lemon Zucchini Cake pairs beautifully with a cup of hot tea or a refreshing glass of iced lemonade. To make your cake presentation stand out, top each slice with a thin lemon wheel and a light dusting of powdered sugar. You can also serve it with a scoop of vanilla ice cream for a delightful contrast between the warm, tangy cake and the cold, creamy ice cream.
For an elegant touch at a brunch or afternoon tea, cut the cake into smaller pieces and serve alongside fresh berries and mint sprigs.
Nutritional Information
Here’s a quick look at the nutritional value of this indulgent cake:
- Calories: 460 kcal per serving
- Carbohydrates: 54g
- Protein: 5g
- Fat: 25g
- Saturated Fat: 12g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 9g
- Trans Fat: 0.5g
- Cholesterol: 85mg
- Sodium: 290mg
- Potassium: 120mg
- Fiber: 1g
- Sugar: 38g
- Vitamin A: 600IU
- Vitamin C: 8mg
- Calcium: 70mg
- Iron: 1.5mg
This cake offers a good balance of fats, carbohydrates, and sugars, while the zucchini provides a hidden boost of nutrients like potassium and vitamin C. Keep in mind, though, that this is still a treat, so enjoy in moderation!
Storage and Leftovers
To store any leftover Moist Lemon Zucchini Cake, refrigerate it in an airtight container for up to 5 days. The cool temperature will help maintain the cake’s moisture and keep the frosting fresh.
When you’re ready to enjoy a leftover slice, simply reheat it in the microwave for 10-15 seconds to soften the cake and frosting slightly.
If you prefer not to reheat, this cake can also be served chilled for a more refreshing dessert. Alternatively, try transforming leftovers into a fun dessert parfait by layering cake pieces with whipped cream and fresh berries!
Frequently Asked Questions (FAQs)
- Can I use yellow squash instead of zucchini? Absolutely! Yellow squash will work just as well and may even blend into the cake more seamlessly.
- Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend. Be sure to check that your baking powder is also gluten-free.
- Can I freeze this cake? Yes, you can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. They’ll keep for up to 3 months. When ready to serve, thaw the layers and frost as directed.
Related Recipes
Looking for more sweet treats? Check out these delicious recipes from our site:
Conclusion
Thank you for joining me on this lemon-filled adventure! I hope you enjoy baking and indulging in this Moist Lemon Zucchini Cake with Creamy Lemon Frosting as much as I do. Don’t forget to share your results with friends and family, and feel free to drop a comment below if you have any tips or variations to share. Happy baking!
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Moist Lemon Zucchini Cake Recipe with Lemon Frosting
Description
Hello, fellow bakers! If you’re searching for a recipe that’s both moist and bursting with fresh citrus flavor, you’ve come to the right place. Today, we’re diving into the delicious world of a Moist Lemon Zucchini Cake that’s guaranteed to satisfy your sweet tooth. With the perfect balance of bright lemon and tender zucchini, this cake is a delightful treat for any occasion. Stick around for all the details, and don’t forget to save room for the creamy lemon frosting!
Ingredients
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups grated zucchini
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- Lemon slices and extra zest for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
- In another bowl, combine the grated zucchini, vegetable oil, melted butter, eggs, sour cream, lemon juice, lemon zest, and vanilla extract. Mix well until fully incorporated.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix the batter; this will ensure your cake remains light and fluffy.
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, lemon juice, and lemon zest, beating until fluffy and light.
- Once the cakes are completely cool, assemble the layers by spreading a layer of frosting between each cake layer. Finish by frosting the top and sides of the cake.
- Garnish with lemon slices and extra zest for a decorative and zesty finish.
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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- Grate the zucchini finely to help it blend seamlessly into the cake batter. This will ensure a smooth texture and avoid any noticeable zucchini pieces in the cake.
- Squeeze out excess moisture from the grated zucchini before adding it to the batter. This step prevents the cake from becoming too wet.
- Make sure to cool the cakes completely before frosting. If the cakes are still warm, the frosting may melt and slide off.
