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Lemon Zucchini Cake with Cream Cheese Filling

Posted on February 9, 2025

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!

Table of Contents

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  • Lemon Zucchini Cake with Cream Cheese Filling
    • Ingredients:
  • Instructions:
    • 1. Prepare the Cake:
    • 2. Mix the Wet Ingredients:
    • 3. Add the Zucchini:
    • 4. Combine the Dry and Wet Ingredients:
    • 5. Bake the Cake:
    • 6. Make the Cream Cheese Filling:
    • 7. Assemble the Cake:
    • 8. Glaze (Optional):
    • 9. Finish and Serve:
  • Tips:

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! 🍋🎂

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