Zesty Lemon Zucchini Cake with Cream Cheese Filling Recipe

Light summer afternoons call for a delightful lemon zucchini cake that surprises with unexpected flavor combinations.

Hidden vegetables make this dessert magically moist and tender.

Sweet cream cheese filling creates a luxurious center that melts softly between cake layers.

Garden-fresh zucchini brings unexpected moisture to every tender crumb.

Each slice promises a balanced dance of tangy citrus and rich cream cheese.

Baking this cake feels like sharing a delicious secret from your kitchen.

You’ll want to slice into this treat and savor every extraordinary bite.

Why Lemon Zucchini Cake with Cream Cheese Filling Works

• Zesty lemon and tender zucchini combine for a delightful flavor combination that awakens your taste buds with every bite.
• This cake comes together in under an hour, making it perfect for spontaneous baking moments when you want something delicious without spending all day in the kitchen.
• Zucchini adds moisture and nutrition to the cake, creating a secretly healthy treat that kids and adults will love without detecting the hidden vegetable.
• Versatile enough for casual family gatherings, potlucks, or afternoon tea, this cream cheese-filled cake impresses guests with minimal effort and maximum flavor.

What Goes into Lemon Zucchini Cake with Cream Cheese Filling

• Cream Cheese: Soft and tangy base for the cake’s creamy center, best when at room temperature.
• Sugar: Sweetens the filling and helps create a smooth texture.
• Egg: Helps bind the filling and provide structure.
• Vanilla Extract: Adds warm, sweet flavor that complements the cream cheese.

• All-Purpose Flour: Provides structure and base for the cake’s texture.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Zucchini: Adds moisture, subtle vegetable sweetness, and nutrition to the cake.
• Lemon Zest: Brings bright, citrusy flavor and aromatic notes to the cake.
• Eggs: Bind ingredients, add richness, and help with cake’s structure.
• Vegetable Oil: Keeps the cake moist and tender, provides smooth texture.
• Sugar: Sweetens the cake and helps create a soft crumb.
• Vanilla Extract: Adds depth of flavor and classic bakery taste.

How to Bake Lemon Zucchini Cake with Cream Cheese Filling

Step 1: Whip Up The Creamy Filling

• Cream cheese
• Sugar
• Egg
• Vanilla extract

Mix until the mixture becomes silky smooth and luxurious. Set this delectable filling aside while you prepare the cake batter.

Step 2: Prepare The Cake Batter

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Vegetable oil
• Eggs
• Fresh zucchini (grated and squeezed dry)
• Lemon zest
• Lemon juice

Stir the ingredients until they form a harmonious, well-incorporated batter with a bright, zesty aroma.

Step 3: Layer The Cake Magic

Grease a cake pan thoroughly. Pour half of the zucchini batter into the pan, creating an even base. Carefully spread the cream cheese filling over this layer, ensuring it covers the surface evenly. Top with the remaining zucchini batter, creating a beautiful layered effect.

Step 4: Bake To Perfection

Slide the cake into a preheated oven. Bake until the top turns a golden brown and a toothpick inserted in the center comes out clean. The kitchen will fill with an irresistible lemony, sweet fragrance.

Step 5: Cool And Decorate

Allow the cake to cool completely on a wire rack. Once cooled, you can dust with powdered sugar or create a light lemon glaze for an extra touch of sweetness.

Tips That Help with Lemon Zucchini Cake Success

• Soften Cream Cheese Perfectly: Let cream cheese sit at room temperature for 30-45 minutes before mixing to ensure a silky smooth filling without lumps.
• Control Moisture with Zucchini: Squeeze excess water from grated zucchini using a clean kitchen towel to prevent a soggy cake texture.
• Elevate Lemon Flavor: Use fresh lemon zest and freshly squeezed lemon juice for a brighter, more vibrant citrus taste compared to bottled juice.
• Prevent Sinking Filling: Spread a thin layer of cake batter first, add cream cheese filling, then top with remaining batter to help prevent filling from sinking during baking.
• Storage Tip: Store cake in an airtight container in the refrigerator for up to 4 days, allowing flavors to meld and develop a richer taste.

Storage Guide for Lemon Zucchini Cake with Cream Cheese Filling

• Store leftover cake in an airtight container in the refrigerator for up to 5 days. Wrap individual slices in plastic wrap to maintain moisture and prevent drying out.
• Carefully wrap cake slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 15-20 seconds. For best texture, let the cake sit at room temperature for 10 minutes before enjoying.
• Keep the cake refrigerated due to the cream cheese, which can spoil if left at room temperature for extended periods.

Great Pairings for Lemon Zucchini Cake

• Pair this tangy lemon zucchini cake with a crisp Sauvignon Blanc, whose bright acidity and citrus notes perfectly complement the cake’s lemony profile.
• Serve alongside a smooth cappuccino or latte, allowing the rich cream cheese filling to harmonize with the coffee’s velvety texture and mild sweetness.
• Enjoy with a chilled glass of lavender Earl Grey tea, its delicate floral undertones enhancing the cake’s light and fragrant character.
• Complement the cake with a sweet Moscato d’Asti, whose gentle bubbles and honeyed flavor will beautifully balance the zucchini cake’s subtle tartness.

Try These Lemon Zucchini Cake Variations

• Gluten-Free Zest: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the cake’s tender texture.
• Vegan Citrus Dream: Swap cream cheese with cashew-based cream, use flax egg instead of regular egg, and choose plant-based butter for a dairy-free alternative.
• Low-Sugar Wellness Slice: Substitute sugar with monk fruit sweetener or stevia, reducing overall calorie content while preserving the cake’s delightful flavor profile.
• Keto-Friendly Lemon Treat: Use erythritol as a sugar replacement, incorporate almond flour, and add extra zucchini to create a low-carb dessert that fits ketogenic dietary requirements.

All Your Questions on Lemon Zucchini Cake Answered

• Can I use Greek yogurt instead of cream cheese for the filling?

While Greek yogurt has a similar creamy texture, it won’t provide the same richness and stability as cream cheese. For the best results, stick to cream cheese to maintain the cake’s original flavor and consistency.

• How do I prevent my zucchini from making the cake too wet?

Grate the zucchini and then squeeze out excess moisture using a clean kitchen towel or paper towels. This step helps prevent a soggy cake and ensures a perfect texture.

• Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to use a blend that includes xanthan gum for better binding and texture.

• Can I freeze this lemon zucchini cake?

Absolutely! Wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Lemon Zucchini Cake With Cream Cheese Filling Recipe

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4.9 from 16 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Zesty lemon zucchini cake brings summer’s freshness to your dessert table, marrying tangy citrus with garden-fresh vegetables. Creamy cheese filling adds luxurious richness, making you crave another slice of this irresistible treat.

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Ingredients

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Cake Ingredients:

• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• 1 cup (100 g) grated zucchini
• ¾ cup (180 ml) vegetable oil
• 2 large eggs
• ¼ cup (60 ml) fresh lemon juice

Cake Leavening and Seasoning:

• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• Zest of 1 lemon

Cream Cheese Filling:

• 1 pack (225 g / 8 ounces) cream cheese, softened
• ¼ cup (50 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Glaze:

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons fresh lemon juice
• Zest of ½ lemon (optional)

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Instructions

1. Whip cream cheese with sugar, egg, and vanilla extract until silky and uniform, creating a luscious filling. Carefully set mixture aside for later incorporation.
2. Preheat oven to the specified temperature and prepare a baking pan with non-stick spray or parchment paper to ensure easy cake removal.
3. Combine dry ingredients like flour, baking powder, baking soda, and salt in a separate mixing bowl, whisking thoroughly to distribute leavening agents evenly.
4. In another large bowl, cream together butter and sugar until light and fluffy, incorporating eggs one at a time to maintain smooth consistency.
5. Fold grated zucchini and fresh lemon zest into the butter mixture, ensuring even distribution of moisture and citrusy brightness.
6. Gradually integrate dry ingredient mixture into wet ingredients, stirring gently to avoid overmixing and maintain cake’s delicate texture.
7. Pour half the cake batter into prepared pan, strategically spreading cream cheese filling across the surface as a delectable middle layer.
8. Carefully cover cream cheese layer with remaining cake batter, using a spatula to create an even, smooth top.
9. Bake in preheated oven until golden brown and a testing skewer emerges clean when inserted into cake’s center.
10. Allow cake to cool completely before removing from pan, enabling structural integrity and optimal flavor development.

Notes

• Opt for fresh, firm zucchini to ensure the cake remains moist without becoming soggy.
• Grate zucchini using the large holes of a box grater and gently squeeze out excess moisture with a clean kitchen towel to prevent watery batter.
• For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend, maintaining the cake’s tender texture.
• Consider toasting chopped nuts like pecans or walnuts and folding them into the batter for added crunch and depth of flavor.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts, Snacks
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 28 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 40 mg