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Moist Lemon Zucchini Cake Recipe Perfect for Easy Homemade Desserts

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A light, tender lemon zucchini cake bursting with fresh lemon flavor and subtle earthiness of zucchini, topped with a creamy frosting. Perfect for any occasion and easy to make.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • ¼ cup (60 ml) fresh lemon juice
  • About 1 ½ cups (150 g) grated zucchini, squeezed to remove excess water
  • For the frosting:
  • 8 ounces (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking pan or line with parchment paper.
  2. Grate zucchini finely and squeeze out excess moisture using a clean kitchen towel. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined.
  4. In a large mixing bowl, beat sugar and vegetable oil until smooth and creamy, about 2 minutes.
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
  6. Fold dry ingredients into wet ingredients gently until just combined.
  7. Fold in grated zucchini carefully, ensuring even distribution without overmixing.
  8. Pour batter into prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Start checking at 38 minutes.
  9. Remove cake from oven and cool completely on a cooling rack, about 1 hour.
  10. To make frosting: Beat cream cheese and butter until smooth and fluffy, about 3 minutes. Gradually add powdered sugar, beating until creamy. Mix in lemon juice and vanilla extract.
  11. Spread frosting evenly over cooled cake. Chill for 15-20 minutes before slicing to set frosting.

Notes

Squeeze zucchini well to avoid soggy cake. Do not overmix batter to keep cake tender. Use fresh lemon zest and juice for best flavor. Frost only when cake is completely cool to prevent melting. Baking in the center of the oven ensures even cooking.

Nutrition

Keywords: lemon zucchini cake, moist cake, easy dessert, homemade cake, lemon frosting, zucchini dessert, quick cake recipe

Find it online: https://spoonette.com/moist-lemon-zucchini-cake-recipe-perfect-for-easy-homemade-desserts/