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

Scale

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.

Notes

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.