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Moist Lemon Zucchini Cake with Creamy Frosting

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A tender, tangy lemon zucchini cake with a luscious cream cheese frosting that balances moisture and brightness for a comforting yet fresh dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ¾ cup (180ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • Zest of 2 lemons
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 cups (about 2 medium) grated zucchini, squeezed dry
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon (15ml) fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper.
  2. Grate 2 medium zucchinis to yield 2 cups. Squeeze out excess moisture using a clean towel.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In another bowl, whisk granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, beating well after each addition.
  5. Stir in vanilla extract, lemon zest, and lemon juice.
  6. Fold grated zucchini into the wet mixture gently. Slowly add dry ingredients, folding just until combined.
  7. Pour batter into prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cake in pan for 15 minutes, then transfer to a cooling rack to cool completely.
  9. Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until fluffy.
  10. Mix in vanilla extract and lemon juice into the frosting.
  11. Spread frosting evenly over cooled cake. Optionally, garnish with lemon zest or chopped toasted pistachios.
  12. Slice and serve with tea or a refreshing drink.

Notes

Squeeze out excess moisture from zucchini to avoid soggy cake. Use room temperature eggs and dairy for smooth batter and frosting. Fold batter gently to prevent toughness. Frost only when cake is completely cool to avoid melting. A sharp grater improves texture. Variations include gluten-free flour, vegan substitutions, and adding spices or nuts.

Nutrition

Keywords: lemon zucchini cake, moist cake, cream cheese frosting, easy dessert, homemade cake, lemon dessert, zucchini dessert

Find it online: https://evabakery.com/moist-lemon-zucchini-cake-recipe-easy-homemade-creamy-frosting/