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Moist Lemon Zucchini Cake Recipe with Easy Creamy Lemon Frosting

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A moist and tender lemon zucchini cake balanced with fresh citrus and topped with a creamy lemon cream cheese frosting. Perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil or light olive oil
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • Zest of 2 medium lemons (about 2 tablespoons)
  • ¼ cup (60ml) fresh lemon juice (about 2 lemons)
  • 1 ½ cups (150g) grated zucchini, unpeeled and squeezed dry
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your baking pan(s) and optionally line with parchment paper for easy removal.
  2. Grate the zucchini using a box grater. Place shredded zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture.
  3. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
  4. In a large bowl, beat sugar and oil until well blended. Add eggs one at a time, beating after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Fold the grated zucchini into the wet mixture gently but thoroughly.
  6. Gradually add the dry ingredients to the wet bowl, folding with a spatula just until combined. Avoid overmixing.
  7. Pour batter into the prepared pan(s), spreading evenly and smoothing the top.
  8. Bake for 40-45 minutes (for 9×13 pan) or 30-35 minutes (for 8-inch rounds), or until a toothpick inserted in the center comes out clean.
  9. Let cake cool in the pan for 15 minutes, then transfer to a cooling rack. Make sure it’s fully cool before frosting.
  10. Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar, beating until fluffy. Mix in lemon juice, zest, and vanilla extract. Chill if frosting is too soft.
  11. Spread the creamy lemon frosting evenly over the cooled cake.
  12. Slice into squares or wedges and serve. Store covered in the fridge for up to 4 days.

Notes

Squeeze out excess moisture from zucchini to prevent sogginess. Use room temperature eggs and butter for better texture. Chill frosting if too soft before spreading. Test doneness early to avoid overbaking. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut-based cream cheese and butter alternatives.

Nutrition

Keywords: lemon zucchini cake, lemon cake, zucchini cake, cream cheese frosting, easy cake recipe, moist cake, summer dessert

Find it online: https://recipebelle.com/moist-lemon-zucchini-cake-recipe-with-easy-creamy-lemon-frosting/