Lemon Zucchini Cake

4.75 from 4 votes

Lemon zucchini cake has big citrus flavor and a moist, tender texture. We're topping this sweet lemon cake with a tangy homemade cream cheese frosting.

Prep Time20

Cook Time26

Resting Time1

Total Time1 46

Servings: servings

Calories: 461kcal

Ingredients

Lemon zucchini cake

1 cup (227 g) unsalted butter, room temperature
1 ¾ cups (346 g) granulated sugar
2 teaspoons vanilla extract
2 tablespoons lemon zest
4 large eggs, room temperature
3 cups (360 g) all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
¼ cup lemon juice
2 cups (270 g) finely grated zucchini, do not squeeze liquid out

Cream cheese frosting

8 ounces (227 g) block-style cream cheese, room temperature
½ cup (113 g) unsalted butter, room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
3 ½ cups (400 g) confectioner's sugar

Instructions

Cake

Preheat oven to 350 degrees Fahrenheit. Line the bottoms of two 9-inch cake pans with parchment paper circles and grease the sides (or well grease and flour the bottoms and sides) and set aside.
In a large bowl, add butter and sugar. Cream together until light and fluffy, about a minute. Add vanilla extract, lemon zest, and eggs, beating until incorporated and smooth, about a minute.
In a separate bowl, whisk together flour, baking powder, and salt to remove clumps.
Add half of flour mixture to batter, stirring gently until just incorporated. Add lemon juice, stirring until just incorporated. Add remaining flour and stir until just incorporated (do not overmix). Last, add shredded zucchini and stir until incorporated.
Pour cake batter evenly between two prepared cake pans and tap a few times on the countertop to remove excess air bubbles. Bake for about 26-29 minutes, or until cake is baked through and pops back when gently pressed in the center.
Remove cakes from oven and allow to cool completely in the pans on a wire cooling rack.

Frosting

In a bowl, add block of cream cheese and butter. Using a hand mixer or stand mixer, beat until creamy. Add vanilla, salt, and confectioner's sugar. Starting on low speed, blend until combined. Increase to medium-high speed and beat until light and fluffy, about 1-2 minutes.

Cake assembly

Gently flip and remove cakes from their pans. Trim the rounded tops with a serrated knife to make flat layers. Place one layer, cut side down, onto a cake stand or serving plate.
Gently dollop half of prepared frosting onto cake and spread to the edges in an even layer. Place remaining cake layer, cut side down, on top of your frosted layer.
Dollop remaining frosting on top of second layer and spread to the edges in an even layer. Optionally add lemon zest or sprinkles. Slice and serve!

Recommended Equipment

Notes

Nutrition estimate is calculated for 16 slices of cake.
To make a single layer sheet cake: this recipe can be baked in a 9x13 baking pan for about 30-35 minutes, or a 13x18 half sheet pan for about 17-20 minutes.
To frost the sides of the cake, make an additional half batch of frosting, or replace middle frosted layer with a filling, like lemon curd. Or, spread frosting into very thin layers instead of the thicker frosting layers shown.
Cream cheese frosting must be refrigerated after two hours at room temperature. If you are not serving your cake immediately, store in the refrigerator until ready to serve. Bring to room temperature for 30 minutes on the countertop before serving.
Homemade cake is best served the same day for best moisture and texture. Leftovers will keep for 2-3 days in the refrigerator in a tightly sealed container, but will begin to dry out over time.

Nutrition Estimate

Course: Dessert

Cuisine: American