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.
Ingredients
Scale
- 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)
Instructions
- Prepare Filling: Whip cream cheese mixture with sugar, egg, and vanilla extract until silky and uniform. Set aside for later use.
- Prepare Oven: Preheat to the specified temperature and line baking pan with non-stick spray or parchment paper.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a mixing bowl, whisking thoroughly to distribute leavening agents evenly.
- Cream Butter Mixture: Cream butter and sugar until light and fluffy, then incorporate eggs one at a time to maintain smooth consistency.
- Incorporate Zucchini: Fold grated zucchini and lemon zest into butter mixture, ensuring even distribution of moisture and citrusy brightness.
- Combine Batter: Gradually integrate dry ingredients into wet ingredients, stirring gently to avoid overmixing and maintain cake’s delicate texture.
- 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.
- 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