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