Lemon Zucchini Cake
Lemon zucchini cake is a moist single layer cake with shredded zucchini, bright lemon, warm cinnamon and cinnamon lemon cream cheese frosting. It's the perfect easy but impressive recipe for any occasion!
Servings: 10 pieces
Calories: 348kcal
Ingredients
Lemon Zucchini Cake
- 1½ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1½ tablespoons lemon zest
- ¼ cup brown sugar light or dark, packed
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- ¼ cup sour cream
- 1½ cups shredded zucchini not peeled, no need to blot it or drain moisture from it
Lemon Cream Cheese Frosting
- 2 tablespoons unsalted butter room temperature
- 2 ounces cream cheese brick style, full fat, room temperature
- ¾ cup powdered sugar sifted
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest add more or less zest to taste
- 1 pinch salt
- 1 pinch ground cinnamon optional
Instructions
Lemon Zucchini Cake
- Spray an 8 inch round cake pan with baking spray. Line the bottom of the pan with a round of parchment paper. Spray the parchment paper. Preheat oven to 350 Fahrenheit.
- Grate the zucchini on the large holes of a box grater. Measure out 1½ cups (180 grams). Set aside.
- In a medium mixing bowl, whisk to combine the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Add the granulated sugar and lemon zest to a large mixing bowl. Use your fingertips to rub the zest into the sugar. This helps to bring out the lemon flavor. Add the brown sugar. Whisk to incorporate the brown sugar into the lemon sugar.
- Whisk in the eggs, oil, sour cream and vanilla extract til combined.
- Add the dry ingredients into the wet ingredients. Use a rubber spatula to stir in the dry ingredients until just combined. Stop stirring when only a few streaks of dry ingredients remain. Add the shredded zucchini. Stir til just combined.
- Pour the batter into the prepared pan. Spread evenly with an offset spatula. Bake 32-37 minutes until a toothpick comes out clean when inserted in the center of the cake.
- Set the cake pan on a wire rack for 15 minutes. Next, run a knife along the edge of the pan to make sure it is not sticking to the sides. Remove cake from pan. Allow to cool completely on a wire rack. Make sure cake is completely cool before frosting.
Lemon Cream Cheese Frosting
- In the bowl of an electric mixer fitted with a paddle attachment or in a large mixing bowl using a hand held mixer, beat the butter and cream cheese until completely combined, creamy and fluffy. Mix in the lemon zest til incorporated then mix in the salt.
- Turn mixer off and add the sifted powdered sugar. Beat on low until powdered sugar is no longer visible. Turn mixer to medium high and beat for one minute. Add a pinch of ground cinnamon, if desired. Taste for sweetness. If you'd like the frosting to firm up a little, you can refrigerate it for about 10-15 minutes before frosting.
- Frost the cake right away or cover with plastic wrap or in an airtight container. Refrigerate for up to 4 days.
Video
Notes
Zucchini: You’ll need 1–2 medium zucchinis (about 180 g / 1½ cups shredded). Since zucchini sizes can vary a lot, measure by cups or grams for accuracy. No need to peel or squeeze out the moisture—just grate with a box grater. Zucchini adds nutrition and makes the cake moist and tender.
Vegetable oil: Swap in canola oil, avocado oil or extra virgin olive oil in place of vegetable oil..
Lemon zest: Use a microplane to zest the lemon. Add only the yellow part, not the white part of the peel. This cake's also delicious with lime in place of lemon or you can use a combination of lemon and lime.
Sour cream: Instead of sour cream, use plain Greek yogurt or unsweetened applesauce.
Decorating: Zest a little extra lemon zest over the cake or dust lightly with a little ground cinnamon.
Storage: Store unfrosted cake in an airtight container at room temperature for up to 4 days. Once frosted, store in the fridge for up to 4 days. Freeze unfrosted cake for up to 2 months. Defrost it in the refrigerator or at room temperature. Cream cheese frosting does not stand up well to freezing. It’s best to freeze the cake without frosting.
Nutrition
Serving: 1piece | Calories: 348kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 254mg | Potassium: 108mg | Fiber: 1g | Sugar: 30g | Vitamin A: 268IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 1mg
