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Lemon Zucchini Cake with Cream Cheese Filling

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A moist and tangy zucchini cake infused with lemon and filled with a rich cream cheese layer.

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 tbsp lemon juice
  • 1 1/2 cups grated zucchini
  • 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-inch loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat sugar, oil, eggs, vanilla, lemon zest, and lemon juice until smooth.
  4. Stir in grated zucchini, then gradually mix in the dry ingredients until just combined.
  5. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
  6. Pour half the zucchini batter into the pan, spread cream cheese mixture evenly, then top with remaining batter.
  7. Bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool before slicing.

Notes

You can customize the seasonings to taste.

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