Moist Lemon Zucchini Cake Recipe with Zesty Cream Cheese Frosting
Author:antaki
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
Scale
1 ½ cups of all-purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
½ teaspoon of salt
1 teaspoon of ground cinnamon
½ cup of vegetable oil
1 cup of granulated sugar
2 large eggs
2 teaspoons of vanilla extract
1 cup of finely grated zucchini
1 cup of buttermilk
Zest of 1 lemon
8 oz of cream cheese, softened
¼ cup of unsalted butter, softened
2 cups of powdered sugar
2 tablespoons of lemon juice
1 teaspoon of vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
In a large mixing bowl, combine the oil and sugar until smooth.
Add in the eggs, one at a time, mixing well after each addition, and then stir in the vanilla extract.
Add the grated zucchini, buttermilk, and lemon zest to the wet mixture and stir until well combined.
Gradually mix the dry ingredients into the wet ingredients, mixing until just combined.
Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
While cooling, prepare the cream cheese frosting by beating cream cheese and butter together until smooth. Gradually add powdered sugar, lemon juice, and vanilla extract until fluffy.
Once the cake is cooled, spread the cream cheese frosting on top.
Notes
A delightful Lemon Zucchini Cake that is moist and zesty, topped with cream cheese frosting, perfect for warm summer days.
