Description
This Lemon Zucchini Cake is moist and zesty, topped with a rich cream cheese frosting. It’s perfect for any occasion!
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together zucchini, sugars, oil, eggs, vanilla, and lemon extracts.
- In another bowl, whisk flour, baking soda, baking powder, salt, and lemon zest.
- Combine both mixtures and pour into a greased cake pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat cream cheese, butter, and powdered sugar until smooth, then spread over the cake.
Notes
- Store the cake in the refrigerator for best flavor.
- Use fresh zucchini for a moist texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg