Description
This cake is a brilliant fusion of tangy lemon and moist zucchini, topped with irresistibly creamy frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup Greek yogurt
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- 1 ½ cups grated zucchini
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing and lining them.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk sugar, eggs, and vegetable oil until smooth; then add Greek yogurt, lemon zest, lemon juice, and vanilla extract.
- Combine the wet and dry mixtures, then fold in the grated zucchini.
- Divide the batter among the prepared pans and bake for 20-25 minutes. Cool on wire racks.
- For frosting, beat cream cheese and butter, gradually adding powdered sugar. Stir in vanilla and lemon zest.
- Assemble the cake layers with frosting in between and on top. Garnish with lemon zest.
Notes
Ensure zucchini is well-drained to avoid excess moisture, leading to a soggy cake.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 280 mg
- Protein: 5 g