Description
Lemon Zucchini Cake with Cream Cheese Filling is a vibrant and refreshing dessert that perfectly marries the tangy brightness of lemon with the moistness of zucchini. This delightful cake not only looks stunning but also fills your kitchen with an irresistible aroma. Ideal for any occasion, it’s easy to make and sure to impress your guests. Whether served at brunch or as a sweet treat after dinner, this cake will become your new favorite.
Ingredients
Scale
- 2 medium zucchinis (grated)
- 1 cup granulated sugar
- 1 ? cups all-purpose flour
- 2 tsp baking powder
- ? cup sour cream (or Greek yogurt)
- ? cup lemon juice (freshly squeezed)
- Zest of 2 lemons
- 8 oz cream cheese (softened)
- ? cup unsalted butter (melted)
- Pinch of salt
Instructions
- Preheat oven to 350?F (175?C). Grease and flour two round cake pans.
- Grate zucchini and squeeze out excess moisture using a clean towel.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat melted butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition, then stir in lemon juice and zest.
- Gradually mix dry ingredients into wet ingredients; fold in grated zucchini gently.
- Divide batter between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cakes to cool before whipping cream cheese with powdered sugar for the filling. Assemble by spreading filling between layers and on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg