Best Lemon Zucchini Cake with Cream Cheese Filling – Quick and Easy

Did You Know Zucchini Can Make Your Cake Extra Moist—Without Tasting Like Vegetables?

It’s true! While most of us associate zucchini with savory dishes, this humble green squash is actually a baker’s secret weapon for creating unbelievably tender cakes. And when paired with bright lemon and luscious cream cheese filling? Pure magic. This Lemon Zucchini Cake with Cream Cheese Filling is about to become your new favorite way to enjoy summer’s bounty—while fooling everyone into thinking you slaved over an elaborate bakery-style dessert.

I first discovered the wonders of zucchini in baking during a particularly abundant harvest year. My garden was overflowing with the stuff, and after making endless loaves of zucchini bread (don’t get me wrong—I love a good zucchini bread), I started experimenting. What if we treated zucchini like carrots in carrot cake? What if we paired it with citrus instead of cinnamon? The result was this stunning layer cake that’s somehow both light and indulgent, with a texture so moist it practically melts in your mouth.

The genius of this Lemon Zucchini Cake lies in its perfect balance. The zucchini keeps every bite tender without announcing its presence (no one will guess there are two whole cups shredded in there!), while the lemon provides that sunny brightness we crave in warm weather desserts. And that cream cheese filling? It’s the rich, tangy counterpoint that takes this from “nice summer cake” to “I need another slice immediately.”

What I love most is how this recipe solves two problems at once: it’s a fantastic way to use up that zucchini threatening to take over your garden or CSA box, and it’s a dessert that feels special enough for occasions but simple enough for casual summer gatherings. The cake stays moist for days (if it lasts that long), making it perfect for potlucks or when you want to get ahead on dessert prep.

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Lemon Zucchini Cake wi

th Cream Cheese Filling

There’s something magical about the way zucchini melts into a cake, keeping it impossibly moist while letting the bright lemon flavor shine. And when you add a ribbon of tangy cream cheese filling? Pure bliss. This is the kind of cake that makes you close your eyes after the first bite—simple, comforting, and just a little bit special.

Ingredients You’ll Need

• 2 cups grated zucchini – Don’t wring it dry! That extra moisture is your secret weapon for a tender crumb.
• 2 ½ cups all-purpose flour – Spoon and level it, my friends. No one wants a dense cake.
• 1 ½ cups
  granulated sugar – Just enough sweetness to balance the tang.
• 3 large eggs – Room temperature, please—they’ll blend into the batter like a dream.
• ½ cup unsalted butter, melted – That rich, toasty flavor is worth it.
• ½ cup veg
  etable oil – The dynamic duo of butter + oil guarantees moisture.
• Zest of 2 lemons – Use a microplane and get every last bit of that sunny fragrance.
• ¼ cup fresh lemon juice – Bottled just won’t give you that same vibrant punch.
• 2 tsp baking p
  owder – Your lift and fluff foundation.
• 1 tsp vanilla extract – The quiet hero that rounds everything out.
• ½ tsp salt – Never skip it—salt makes flavors pop.

For the Cream Ch

eese Filling:

• 8 oz cream cheese, softened – Full-fat for the win. This is no time to skimp.
• ¼ cup granulated sugar – Just a kiss of sweetness.
• 1 egg yolk – Adds richness and helps the filling set.
• 1 tsp vanilla
  extract – Because vanilla and cream cheese are soulmates.

Let’s Bake Together

Preheat your oven to 350°F (175°C) and generously grease a 10-inch bundt pan. Trust me, you want every nook and cranny coated—this cake deserves a flawless release.

1. Prep the zucchini: Grate it (skin on for pretty green flecks!) and let it sit in a bowl while you mix the dry ingredients. No squeezing—we’re embracing the moisture.
2. Whisk dry ingr
   edients: In a large bowl, combine flour, baking powder, and salt. Give it a good stir with a fork to banish any lumps.
3. Mix wet ingredients: In another bowl, whisk eggs, sugar, melted butter, oil, lemon zest, lemon juice, and vanilla until smooth and slightly frothy. It should smell like sunshine.
4. Bring it together: Gradually add the dry ingredients to the wet, mixing just until no flour streaks remain. Fold in the zucchini—the batter will be thick but pourable.

Now, for the crow

ning glory: that creamy, dreamy filling…

Conclusion

This Lemon Zucchini Cake with Cream Cheese Filling is a delightful way to celebrate summer’s bounty. The tender zucchini keeps the cake moist, while the bright lemon zest adds a refreshing zing. Paired with the rich, tangy cream cheese filling, every bite is pure bliss. Whether you’re serving it at a backyard gathering or simply treating yourself, this cake is sure to impress.

Ready to bake? Give this recipe a try and let me know how it turns out in the comments below! And if you’re craving more sweet inspiration, check out our other dessert recipes—you won’t be disappointed.

FAQs

Can I ma

ke this cake ahead of time?

Absolutely! This cake actually tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days, or freeze individual slices for up to a month.

Can I omit the zucchini?

While the zucchini adds moisture and texture, you can substitute it with grated apple or carrot for a similar effect. Just be sure to squeeze out any excess moisture before adding it to the batter.

My cream cheese filling is too runny—what did I do wrong?

This usually happens if the cream cheese or butter wasn’t fully softened before mixing. To fix it, pop the filling in the fridge for 15–20 minutes to firm up before spreading.

Can I use bottled lemo

n juice instead of fresh?

Fresh lemon juice is best for the brightest flavor, but in a pinch, bottled juice will work. Just be sure to use pure lemon juice (not lemonade mix) and add a little extra zest if you have it.

How do I prevent my cake from sticking to the pan?

For foolproof release, line your pans with parchment paper and give them a good coating of non-stick spray or butter. Let the cakes cool in the pans for 10 minutes before turning them out onto a rack.