Luscious Lemon Zucchini Cake with Cream Cheese Filling
A delightful treat that perfectly balances the tangy brightness of lemon with moist zucchini, topped with a luscious cream cheese filling.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour Light, fluffy, and perfect for absorbing moisture while giving the cake its structure.
- 1 tsp baking powder Helps the cake rise beautifully, creating a fluffy texture.
- 0.5 tsp baking soda Adds to the leavening, ensuring your cake is light and airy.
- 0.25 tsp salt Enhances all the flavors, adding a subtle depth to the sweetness.
- 1 cup granulated sugar Brings a rich sweetness to the cake.
- 0.5 cups vegetable oil Keeps the cake moist and tender.
- 2 large eggs Acts as a binding agent, contributing to the cake’s structure.
- 1 tsp vanilla extract Complements the flavors beautifully.
- 1 cup grated zucchini Adds moisture and a subtle earthiness.
- 1 lemon zest Infuses the cake with a burst of refreshing citrus fragrance.
- 2 tbsp lemon juice Brightens the flavor.
Cream Cheese Filling
- 8 oz cream cheese, softened Creates a luscious filling.
- 0.25 cups granulated sugar Adds sweetness to balance the tangy cream cheese.
- 1 tsp vanilla extract Rounds out the filling with its delicious flavor.
Glaze
- 1 cup powdered sugar This silky sweet glaze will top your cake perfectly.
- 2 tbsp lemon juice Adds a zesty kick that harmonizes with the cake.
- 1 lemon zest A finishing touch that enhances the presentation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, combine granulated sugar, vegetable oil, eggs, vanilla extract, grated zucchini, lemon zest, and lemon juice. Whisk until combined.
- Fold the wet mixture into the dry ingredients until just combined.
Cream Cheese Filling
- Beat together softened cream cheese, sugar, and vanilla extract until smooth.
Baking
- Pour half of the cake batter into the prepared pan. Spread the cream cheese filling on top, then dollop the remaining batter over it.
- Bake for 30-40 minutes or until a toothpick comes out clean.
- For the glaze, whisk powdered sugar, lemon juice, and zest together until smooth, then drizzle over the warm cake.
Notes
Ensure your cream cheese is softened for smooth mixing. Squeeze out excess moisture from the zucchini to avoid a soggy cake. Check for doneness with a toothpick for the perfect bake.