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Moist Lemon Zucchini Cake with Creamy Lemon Frosting

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A delightful and moist zucchini cake infused with fresh lemon flavor, topped with a creamy lemon frosting.

Ingredients

Scale

For the Crust:

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

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat sugar, oil, eggs, lemon juice, lemon zest, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Fold in the grated zucchini until evenly distributed.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  7. Let the cake cool completely before frosting.
  8. For the frosting, beat softened butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
  9. Spread the frosting over the cooled cake and serve.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/moist-lemon-zucchini-cake-frosting-2/