Moist Lemon Zucchini Cake Recipe with Zesty Cream Cheese Frosting
There’s something magical about the uplifting scent of lemon wafting through the kitchen, especially on warm summer days. I remember the first time I made this delightful Lemon Zucchini Cake. It was a sunny afternoon, and the garden was overflowing with ripe zucchinis begging to be transformed into something scrumptious. I stumbled upon this recipe, and the idea of a moist, zesty cake filled with hidden veggies felt like a fun challenge. The joy I felt when the first slice was devoured—completely gone in minutes—sparked a love affair with this cake that I just have to share with you!
Welcome to my kitchen, where we’ll create a Lemon Zucchini Cake together that’s not just easy to whip up but also bursting with sunshine in every bite. Trust me; this cake will be a hit at your next gathering or a simple weeknight treat. Let’s dive into the goodness of this Lemon Zucchini Cake with Cream Cheese Frosting that is so wonderfully moist and zesty, you’re going to want to make it again and again!
Why You’ll Love This Recipe
- Super easy to make—perfect for beginners!
- Uses up that summer zucchini you have lying around.
- Zesty and refreshing with the tangy cream cheese frosting.
- Great for a cozy dessert or even a brunch addition.
- Freezes beautifully for later indulgence.
Ingredients
Alright, let’s gather our ingredients. Grab a pen because you’ll want to remember these! Here’s what you’ll need:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup vegetable oil (you can use melted coconut oil for a different flavor)
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup finely grated zucchini (about 1 medium zucchini, do not peel)
- 1 cup buttermilk (you can make buttermilk by adding 1 tbsp lemon juice to 1 cup of milk)
- Zest of 1 lemon
- For the cream cheese frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Note: Grate the zucchini finely—you want it to blend seamlessly into the cake for that secretive moistness!
Step-by-Step Instructions
Now, let’s get baking! Just follow these simple steps, and I promise you’ll have a stunning cake in no time:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This mix will create a lovely aroma that will whisk you away!
- In a large mixing bowl, combine the oil and sugar until well mixed. It should look smooth and creamy.
- Add in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract. This is where the magic begins!
- Now add the grated zucchini, buttermilk, and lemon zest to the wet mixture. Give it a good stir until everything is well combined.
- Gradually mix the dry ingredients into the wet ingredients. Here’s my tip: don’t overmix; a few lumps are perfectly okay. Overmixing can create a dense cake, and we want it light and fluffy!
- Pour the batter into your prepared baking pan and spread it evenly. Pop it into the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The aroma at this point will be heavenly, trust me!
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, let’s whip up that dreamy cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, lemon juice, and vanilla extract, mixing until fluffy.
- Once the cake is completely cooled, spread the cream cheese frosting generously over the top. You might want to add a sprinkle of lemon zest or some crushed nuts for added texture and visual flair!
Pro Tips & Variations
This cake is incredible as is, but here are some fun twists if you’re feeling adventurous:
- Add a pinch of nutmeg for a warm spice that complements the lemon beautifully.
- Experiment with different citrus juices; orange or lime can give unique flavors.
- Stir in some chopped nuts like walnuts or pecans for added crunch.
- If you’re looking to cut down on sugar, you can substitute part of the sugar with honey—just reduce the liquid ingredients slightly.
- For a vegan version, swap the eggs for flax eggs and use a dairy-free cream cheese.
Don’t be afraid to get creative! Baking is all about personal touches.
Serving Suggestions
This Lemon Zucchini Cake is splendid on its own, but here are a few ways to serve it up:
- Pair it with a hot cup of tea or coffee—it’s the perfect afternoon pick-me-up!
- Slice it into squares and serve it at brunch alongside fresh fruit or yogurt.
- Top off with a sprinkle of toasted coconut for a tropical twist.
Picture this: a cozy gathering with friends, laughter filling the air, and each slice shared accompanied by bright flavors and smiles. That’s the essence of this cake!
Storage Tips
Got leftovers? No problem! Here’s how to keep your cake fresh:
- Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The frosting keeps it moist!
- If you’d like to store it longer, you can freeze individual slices. Wrap the cake slices in plastic wrap and then in aluminum foil before placing them in a freezer-safe bag. They’ll stay delicious for up to 3 months.
- To reheat, simply let the slice thaw in the fridge overnight, then pop it in the microwave for about 10-15 seconds to enjoy it warm.
Your cake will taste just as delightful as the first day!
FAQs
Can I make this cake without zucchini?
While zucchini adds moisture, you could try substituting it with applesauce for a similar texture, or simply omit it for a traditional lemon cake if you’re looking to try something different!
What if I don’t have buttermilk?
No worries at all! You can make your own by adding 1 tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5 minutes, and voilà—you’ve got buttermilk!
How do I make my cream cheese frosting less sweet?
If you’re not a fan of overly sweet frosting, try reducing the powdered sugar by half and adding a little more lemon juice or vanilla to balance out the flavors. You’ll still get that creamy texture without the sugar overload!
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour can work, but keep in mind it may make the cake a bit denser. You might want to blend half whole wheat and half all-purpose for the best textures!
Conclusion
I hope you feel inspired to create this zesty Lemon Zucchini Cake in your kitchen! It’s more than just a dessert; it’s a sweet reminder of sunny days and laughter shared with loved ones. Once you try it, I’d love to hear your thoughts or see your delicious creations! Don’t hesitate to drop a comment below or share how your Lemon Zucchini Cake turned out. Happy baking, my friend!
Print
Moist Lemon Zucchini Cake Recipe with Zesty Cream Cheese Frosting
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
Indulge in a zesty Lemon Zucchini cake topped with creamy frosting. Perfectly moist for any occasion, this dessert will delight your taste buds! (153 chars)
Ingredients
Instructions
Notes
A delightful Lemon Zucchini Cake that is moist and zesty, topped with cream cheese frosting, perfect for warm summer days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 320
- Sugar: 28g
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
Keywords: Lemon Zucchini Cake, Cream Cheese Frosting, Moist Cake, Zesty Dessert, Summer Baking