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Lemon Zucchini Cake with Cream Cheese Filling

A moist and tangy zucchini cake with a luscious cream cheese filling, perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 2 cups grated zucchini
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon juice and zest.
  3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in grated zucchini.
  4. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
  5. Spread half of the zucchini batter into the prepared pan. Spoon cream cheese mixture over the batter, then top with remaining batter.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog