The Zestiest Moist Lemon Zucchini Cake with Cream Cheese Filling Recipe

Summer’s bounty meets sweet indulgence in this moist lemon zucchini cake that blends fresh garden produce with creamy decadence.

Zucchini sneaks delightful moisture into every single bite of this irresistible dessert.

Garden-fresh ingredients dance together, creating a symphony of flavors that will make your taste buds sing.

The tangy cream cheese filling adds a luxurious surprise to each slice, balancing the bright citrus notes perfectly.

Subtle lemon undertones complement the rich, tender cake base, making this recipe a true crowd-pleaser.

Unexpected and delicious, this cake transforms ordinary ingredients into an extraordinary treat that disappears quickly at potlucks and family gatherings.

You won’t be able to resist cutting a second slice of this summer sensation.

Lemon Zucchini Cake Made Simple

• Whip Cream Cheese Filling

Beat cream cheese with sugar, egg, and vanilla until silky and well-blended. Let the mixture rest while preparing the cake batter.

• Mix Dry Cake Ingredients

Combine flour, baking powder, salt, and zest in a large mixing bowl. Stir gently to distribute zest and ensure even texture.

• Blend Wet Cake Components

Whisk together oil, sugar, eggs, and vanilla in a separate container. Pour wet ingredients into dry mixture and stir until just combined.

• Layer Cake Batter

Pour half the cake batter into a greased baking pan. Carefully spread cream cheese filling across the center, then cover with remaining batter.

• Bake and Transform

Slide cake into preheated oven and bake until golden and a toothpick comes out clean. Allow cake to cool completely before slicing.

• Create Zesty Glaze

Whisk powdered sugar with fresh lemon juice until smooth. Drizzle glaze over cooled cake, letting it cascade down the sides for a tantalizing finish.

Tweaks for a Better Filled Zucchini Cake

• Zest Mastery: Grate lemon zest carefully to maximize flavor without including bitter white pith, using a microplane for the finest, most delicate zest.
• Moisture Magic: Squeeze excess water from grated zucchini using a clean kitchen towel to prevent a soggy cake texture and ensure perfect consistency.
• Gluten-Free Option: Swap all-purpose flour with a gluten-free blend, adding xanthan gum to help bind ingredients and maintain the cake's structure.
• Dairy-Free Adaptation: Replace cream cheese with dairy-free cream cheese alternatives or cashew-based cream cheese for those with lactose intolerance.
• Make-Ahead Brilliance: Prepare the cake a day in advance and store in an airtight container at room temperature to enhance flavor and moisture.

How to Serve Lemon Zucchini Cake With Layers

• Zesty Party Platter: Slice the cake into elegant triangles and arrange on a decorative serving tray with fresh mint leaves scattered around for a pop of color and freshness.
• Brunch Companion: Pair each slice with a dollop of whipped cream and a sprinkle of lemon zest, creating a delightful morning treat perfect for weekend gatherings.
• Afternoon Tea Delight: Serve alongside hot Earl Grey tea, using small dessert plates that complement the cake's light, lemony tones and showcase its beautiful cream cheese layers.
• Seasonal Garnish: Top each slice with a few fresh blueberries or raspberries to add a burst of color and complementary tartness that enhances the cake's zucchini and lemon flavors.

Saving Lemon Zucchini Cake the Right Way

• Quick Refrigeration Strategy: Store the cake in an airtight container inside the refrigerator for up to 5 days, keeping the cream cheese filling fresh and preventing moisture loss.
• Freezing Technique: Wrap individual cake slices in plastic wrap, then place in a freezer-safe container to enjoy for 2-3 months without losing texture or flavor quality.
• Room Temperature Tip: Allow refrigerated cake to sit at room temperature for 15-20 minutes before serving to restore its soft, tender crumb and enhance cream cheese filling's creaminess.
• Filling Separation Method: Keep cream cheese filling separated from cake layers when storing to maintain optimal texture and prevent potential sogginess during refrigeration.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: 300 kcal

Servings: 8

Ingredients for Lemon Zucchini Cake With Filling

• Cream Cheese: Silky base that creates a luxurious, tangy center for the cake's interior.
• Sugar: Sweetens and balances the cream cheese's rich flavor.
• Egg: Binds the filling together and adds richness.
• Vanilla Extract: Enhances the filling with warm, aromatic depth.

Tools to Bake Lemon Zucchini Cake Right

• Large mixing bowl: Perfect for combining cream cheese filling ingredients.
• Electric mixer or whisk: Essential for beating cream cheese mixture until smooth and creamy.
• Medium bowl: Specifically used for preparing the cream cheese filling.
• Measuring cups and spoons: Precise tools for accurately measuring ingredients.
• Spatula: Helpful for scraping down sides of bowl and ensuring thorough mixing.

Moist Lemon Zucchini Cake With Cream Cheese Filling Recipe

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4.7 from 9 reviews

• Total Time: 1 hour 20 minutes
• Yield: 9 1x

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Description

Zesty lemon zucchini cake with cream cheese filling combines tangy citrus and garden-fresh zucchini in a delightful dessert. Moist layers and creamy frosting invite bakers to savor a perfect slice of summer sweetness.

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Ingredients

Scale 1x2x3x

• 1 cup (100 g) grated zucchini
• 2 cups (250 g) all-purpose flour
• ¾ cup (180 ml) vegetable oil
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• 2 large eggs
• ¼ cup (60 ml) fresh lemon juice
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• zest of 1 lemon
• 1 pack (225 g / 8 oz) cream cheese, softened
• ¼ cup (50 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (120 g) powdered sugar
• 2–3 tbsps fresh lemon juice
• zest of ½ lemon (optional)

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Instructions

1. Prepare Filling: Whip cream cheese mixture with sugar, egg, and vanilla extract until silky and uniform. Set aside for later use.
2. Prepare Oven: Preheat to the specified temperature and line baking pan with non-stick spray or parchment paper.
3. Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a mixing bowl, whisking thoroughly to distribute leavening agents evenly.
4. Cream Butter Mixture: Cream butter and sugar until light and fluffy, then incorporate eggs one at a time to maintain smooth consistency.
5. Incorporate Zucchini: Fold grated zucchini and lemon zest into butter mixture, ensuring even distribution of moisture and citrusy brightness.
6. Combine Batter: Gradually integrate dry ingredients into wet ingredients, stirring gently to avoid overmixing and maintain cake’s delicate texture.
7. Layer and Fill: Pour half the cake batter into prepared pan, then strategically spread cream cheese filling across the surface as a middle layer. Cover with remaining batter, smoothing the top evenly.
8. Bake and Cool: Bake in preheated oven until golden brown and a testing skewer comes out clean. Allow cake to cool completely in pan, ensuring structural integrity and optimal flavor development.

Notes

• Drain Zucchini Moisture: Grate zucchini and pat dry with paper towels to prevent excess liquid from making cake soggy and compromising texture.
• Prevent Overmixing: Fold dry ingredients gently into wet mixture using minimal strokes to maintain cake’s tender, light crumb and avoid developing tough gluten.
• Cream Cheese Layer Technique: Spread filling carefully and evenly, ensuring uniform distribution to create a balanced cream cheese swirl throughout cake’s interior.
• Temperature Control: Let cake cool completely before removing from pan to stabilize structure and allow flavors to meld, preventing potential crumbling or structural collapse.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts, Snacks
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 306
• Sugar: 27 g
• Sodium: 220 mg
• Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 62 mg