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Lemon Zucchini Cake with Cream Cheese Filling

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A moist and flavorful zucchini cake with a tangy lemon twist and creamy cheese filling.

Ingredients

Scale

For the Crust:

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

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, mix sugar, oil, eggs, vanilla, and lemon zest until smooth. Stir in grated zucchini.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. In a separate bowl, beat cream cheese, powdered sugar, and lemon juice until smooth.
  6. Pour half the zucchini batter into the pan. Spread cream cheese mixture evenly, then top with remaining batter.
  7. Bake for 30-35 minutes or until a toothpick comes out clean. Cool before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/lemon-zucchini-cake-cream-cheese-5/