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Lemon Zucchini Cake with Cream Cheese Filling

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★★★★★

5 from 1 reviews

A moist and tangy zucchini cake with a creamy cheese filling and bright lemon flavor.

Ingredients

Scale

For the Crust:

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

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. In a bowl, whisk together flour, baking soda, baking powder, and salt.
  3. Beat butter and granulated sugar until fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
  4. Gradually add dry ingredients to wet mixture, then fold in grated zucchini.
  5. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
  6. Pour half the cake 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-7/