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Ingredients for Lemon Zucchini Cake
For the Cake:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest (from about 1 lemon)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- ¾ cup vegetable oil (or melted coconut oil)
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup buttermilk (or milk with a splash of vinegar)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons fresh lemon juice (to taste)
How to Make Lemon Zucchini Cake with Cream Cheese Frosting
Step 1: Prepare the Zucchini
- Grate the zucchini: Using a box grater or food processor, grate the zucchini. Place it in a clean kitchen towel and squeeze out excess moisture. Set aside.
Step 2: Make the Cake Batter
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and lemon zest. Set aside.
- Mix wet ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and buttermilk.
- Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the grated zucchini until evenly distributed.
Step 3: Bake the Cake
- Pour the batter: Pour the batter into the prepared baking pan and spread it evenly.
- Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely before frosting.
Step 4: Make the Cream Cheese Frosting
- Beat the cream cheese and butter: In a medium bowl, beat the softened cream cheese and butter together until creamy and smooth.
- Add sugar and lemon: Gradually add the powdered sugar, mixing well. Add the vanilla extract and fresh lemon juice, adjusting the lemon to your taste. Beat until light and fluffy.
Step 5: Frost the Cake
- Frost the cooled cake: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top.
- Optional garnish: For an extra touch, consider garnishing with additional lemon zest or thin lemon slices.
Kitchen Equipment You’ll Need
- Box grater or food processor: For grating the zucchini.
- Mixing bowls: For combining ingredients.
- Whisk: For mixing dry ingredients.
- Electric mixer: For beating the cream cheese frosting.
- Baking pan: A 9×13 inch pan for baking the cake.
- Parchment paper (optional): For easier removal of the cake.
Tips and Shortcuts
- Zucchini prep: You can prepare the zucchini in advance and store it in the refrigerator until you’re ready to bake.
- Make it healthier: Substitute half of the all-purpose flour with whole wheat flour for a healthier version.
- Add-ins: Consider adding chopped nuts, such as walnuts or pecans, or chocolate chips for an extra flavor boost.
Recipe Swaps and Variations
- Flavor variations: Experiment with other citrus fruits by swapping lemon zest for orange or lime zest.
- Dairy-free option: Use dairy-free cream cheese and margarine to make the frosting dairy-free.
- Gluten-free: Substitute the all-purpose flour with a gluten-free baking mix.
How to Store Leftovers
Store any leftover Lemon Zucchini Cake in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze slices of the cake, wrapped tightly in plastic wrap and then foil, for up to 3 months. Thaw in the refrigerator before serving.
Food Pairings
This cake pairs beautifully with a cup of tea or coffee. It can also be enjoyed as a light dessert after a hearty meal or served at brunch alongside fresh fruit.
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