Print

Moist Lemon Zucchini Cake with Creamy Lemon Frosting

Print Recipe

A delightful and moist cake that combines the freshness of lemon with the subtle texture of zucchini, 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 unsalted butter, softened
  • 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 plain Greek yogurt
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tablespoon 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 and butter until light and fluffy. Add eggs one at a time, then mix in lemon juice, zest, and vanilla.
  4. Fold in grated zucchini and Greek yogurt. Gradually add dry ingredients, mixing until just combined.
  5. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.
  6. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in lemon juice and zest. Spread over cooled cake.

Notes

You can customize the seasonings to taste.

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