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Lemon Zucchini Cake with Cream Cheese Filling

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A moist and flavorful zucchini cake with a tangy cream cheese filling and a hint of lemon.

Ingredients

Scale

For the Crust:

  • 2 cups grated zucchini
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 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 bundt pan.
  2. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
  3. Add eggs, oil, lemon juice, lemon zest, and vanilla. Mix until combined.
  4. Fold in grated zucchini until evenly distributed.
  5. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
  6. Pour half the cake batter into the pan. Spoon cream cheese mixture over the batter, then top with remaining batter.
  7. Bake for 45-50 minutes or until a toothpick comes out clean.
  8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/lemon-zucchini-cake-cream-cheese-4/