Lemon Zucchini Cake with Cream Cheese Filling is a light, zesty, and moist cake that perfectly combines the freshness of zucchini with the tang of cream cheese filling. This cake is perfect for any occasion!
Lemon Zucchini Cake with Cream Cheese Filling
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon (optional)
- ½ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 2 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 ½ cups finely shredded zucchini (about 1 medium zucchini, skin on)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream (optional for a smoother consistency)
For the Glaze (optional):
- ½ cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions:
1. Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch square or round cake pan (or line it with parchment paper).
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon (if using), and salt. Set aside.
2. Mix the Wet Ingredients:
- In a large bowl, whisk together the sugar, eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth and well combined.
3. Add the Zucchini:
- Fold in the shredded zucchini. The moisture from the zucchini will add to the batter’s texture.
4. Combine the Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
5. Bake the Cake:
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely in the pan on a wire rack.
6. Make the Cream Cheese Filling:
- While the cake is cooling, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. If you’d like a thinner consistency, add the heavy cream a little at a time and mix until desired thickness is reached.
7. Assemble the Cake:
- Once the cake is completely cool, cut it horizontally into two even layers (optional but recommended for a cream-filled middle layer).
- Spread a layer of cream cheese filling over the bottom layer of the cake.
8. Glaze (Optional):
- If you want a glaze, mix the powdered sugar and lemon juice in a small bowl. Drizzle it over the top of the cake once the cream cheese filling is in place.
9. Finish and Serve:
- Place the top layer of the cake over the cream cheese filling. Cut into slices and serve chilled or at room temperature.
Tips:
- Moisture: If the zucchini has a lot of water, squeeze it out lightly with a paper towel to prevent the cake from becoming too soggy.
- Flavor Variations: You can also add poppy seeds to the cake batter for an extra texture and flavor, or even sprinkle some chopped walnuts or almonds into the batter.
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
This Lemon Zucchini Cake with Cream Cheese Filling is a delicious, zesty treat that’s perfect for any celebration or as a special dessert to enjoy any day of the week! 🍋🎂