Sunshine Lemon Zucchini Cake with Cream Cheese Filling Recipe

A zesty lemon zucchini cake that dances between sweet and tangy flavors, surprising everyone at the table.

Summer’s bounty meets bakery magic in this unexpected dessert.

Moist zucchini creates a tender crumb that melts in your mouth.

Fresh citrus notes brighten every delectable slice, making this cake more than just another basic dessert.

Garden-fresh ingredients transform an ordinary afternoon treat into something extraordinary.

cream cheese filling adds a luxurious richness that elevates each bite to something truly memorable.

You won’t believe how simple ingredients can create such a spectacular result.

What Makes Lemon Zucchini Cake With Cream Cheese Filling So Good

• Create a Tangy-Sweet Flavor Explosion: This lemon zucchini cake delivers a perfect balance of bright citrus notes and subtle vegetable sweetness, making each bite a delightful surprise for your taste buds.
• Enjoy Hidden Veggie Goodness: Sneaking zucchini into a dessert adds moisture and nutrition without compromising the cake's incredible taste, making it a clever way to incorporate vegetables into your treat.
• Cream Cheese Magic Middle: The smooth, rich cream cheese filling creates a luxurious surprise in the center of the cake, offering a creamy contrast to the tender cake layers and adding an extra dimension of indulgence.
• Super Simple Preparation: With straightforward mixing steps and basic ingredients, this recipe is approachable for bakers of all skill levels, ensuring anyone can whip up a delicious dessert without complicated techniques.

What’s In Lemon Zucchini Cake With Cream Cheese Filling

• All-Purpose Flour: A classic baking staple that provides structure and texture to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender crumb.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Enhances overall flavor and balances the sweetness.

• Eggs: Bind the ingredients together and provide moisture.
• Vegetable Oil: Keeps the cake moist and tender, creating a soft texture.
• Vanilla Extract: Adds depth and warmth to the cake's flavor profile.
• Lemon Zest: Provides bright, citrusy notes and aromatic essence.

• Cream Cheese, Sugar, Egg, Vanilla Extract: Create a smooth, sweet filling that adds richness and creaminess to the cake.
• Fresh Zucchini: Adds moisture, subtle flavor, and nutritional value to the cake.

How To Make Lemon Zucchini Cake With Cream Cheese Filling

Step 1: Prepare the Dreamy Cream Cheese Filling

• Cream cheese
• Sugar
• Egg
• Vanilla extract

Blend these ingredients until they become silky smooth and perfectly combined. Set the filling aside while you create the cake base.

Step 2: Mix the Zucchini Cake Batter

• All-purpose flour
• Baking powder
• Salt
• Zucchini
• Sugar
• Vegetable oil
• Eggs
• Lemon zest
• Lemon juice

Stir the ingredients until they form a luscious, well-incorporated batter. The zucchini will add moisture and a subtle green fleck to your cake.

Step 3: Layer the Cake Magic

Preheat your oven and prepare a cake pan with a light coating of cooking spray or butter. Pour half of the zucchini cake batter into the pan, creating an even base. Gently spoon the cream cheese filling over this layer, spreading it carefully to cover the surface.

Step 4: Complete the Cake Assembly

Top the cream cheese layer with the remaining zucchini cake batter. Use a spatula to spread the batter evenly, ensuring the cream cheese filling is completely covered.

Step 5: Bake to Perfection

Slide the cake into the preheated oven. Bake until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked. The aroma of lemon and sweet cake will fill your kitchen.

Step 6: Cool and Serve

Allow the cake to cool completely in the pan. This resting time helps the layers set and makes cutting easier. Once cooled, slice and serve this tantalizing lemon zucchini creation that surprises with its creamy center.

Lemon Zucchini Cake With Cream Cheese Filling Tips

• Soften Cream Cheese Perfectly: Leave cream cheese at room temperature for 30-45 minutes before mixing to achieve a silky, lump-free filling that spreads effortlessly.
• Balance Zucchini Moisture: Gently squeeze excess water from shredded zucchini using a clean kitchen towel to prevent a soggy cake texture and maintain the right consistency.
• Zest with Precision: Use a microplane or fine grater to extract only the bright yellow part of the lemon peel, avoiding the bitter white pith underneath for a pure, vibrant citrus flavor.
• Prevent Cream Cheese Sinking: Carefully spoon the filling into the cake batter, ensuring it's partially surrounded by cake mixture to help it stay centered during baking.
• Versatile Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this cake accessible for those with wheat sensitivities without compromising taste or texture.

How To Store And Reheat Lemon Zucchini Cake With Cream Cheese Filling

• Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to 5 days. Cover the cake loosely with plastic wrap to prevent drying out.
• Freeze: Wrap individual slices or the entire cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months to enjoy later.
• Thaw: Remove frozen cake from the freezer and let it sit at room temperature for 2-3 hours. Alternatively, thaw overnight in the refrigerator for best texture.
• Reheat: Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300°F for 5-7 minutes until slightly warm and soft.

Best Pairings For Lemon Zucchini Cake With Cream Cheese Filling

• Pair with Citrus Sorbet: Complement the cake's zesty lemon flavor with a light, refreshing citrus sorbet that echoes the bright notes of the zucchini cake.
• Serve with Lavender Earl Grey Tea: The floral and bergamot undertones of the tea will beautifully enhance the cake's delicate lemon and cream cheese elements, creating a sophisticated flavor harmony.
• Match with Cold Brew Coffee: The smooth, slightly bitter coffee will balance the cake's sweetness, providing a perfect counterpoint to the creamy, tangy cream cheese filling.
• Enjoy with Chilled White Wine: A crisp Sauvignon Blanc or Pinot Grigio will cut through the richness of the cream cheese and lift the cake's bright citrus notes, making each bite more refreshing.

Creative Twists On Lemon Zucchini Cake With Cream Cheese Filling

• Citrus Herb Infusion: Replace lemon zest with fresh thyme or rosemary for an aromatic, savory-sweet cake that adds unexpected depth to the classic recipe.
• Tropical Dream Transformation: Swap lemon for orange zest and add shredded coconut to the batter, creating a tropical-inspired version with rich, island-like flavors.
• Nutty Crunch Upgrade: Fold chopped almonds or pecans into the cream cheese filling and sprinkle toasted nuts on top for a delightful textural contrast and nutty undertone.
• Berry Burst Edition: Mix fresh blueberries or raspberries into the cream cheese filling, introducing bursts of fruity freshness that complement the zucchini's moisture.

Your FAQ For Lemon Zucchini Cake With Cream Cheese Filling

• What makes the cream cheese filling special in this recipe?

The filling is uniquely crafted by blending cream cheese with sugar, egg, and vanilla extract, creating a smooth, creamy texture that perfectly complements the zucchini cake’s lightness.

• Can I substitute ingredients in the cream cheese filling?

While the original recipe works best, you can experiment with low-fat cream cheese or swap vanilla extract with almond extract for a different flavor profile. Just ensure you maintain similar proportions.

• Is the cream cheese filling difficult to prepare?

Not at all! The filling comes together quickly by simply beating all ingredients in a bowl until they’re smooth and well-combined, making it an easy step for bakers of all skill levels.

• How does the cream cheese filling enhance the overall cake?

The filling adds a rich, tangy dimension to the cake, balancing the zucchini’s moisture and the lemon’s brightness, creating a more complex and delightful dessert experience.

Lemon Zucchini Cake With Cream Cheese Filling Recipe

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4.6 from 14 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Zesty lemon zucchini cake unveils a delightful harmony of tangy citrus and garden-fresh vegetables, nestled with luxurious cream cheese. Moist, balanced, and irresistibly delicious, this cake promises a slice of pure culinary comfort you’ll crave again and again.

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Ingredients

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Cake Ingredients:

• 2 cups (250 grams) all-purpose flour
• 1 cup (200 grams) granulated sugar
• ½ cup (100 grams) brown sugar
• 1 cup (100 grams) grated zucchini
• ¾ cup (180 milliliters) vegetable oil
• ¼ cup (60 milliliters) fresh lemon juice
• 2 large eggs
• 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 grams / 8 ounces) cream cheese
• ¼ cup (50 grams) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Glaze:

• 1 cup (120 grams) powdered sugar
• 2–3 tablespoons fresh lemon juice
• Zest of ½ lemon (optional)

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Instructions

1. Prepare the cream cheese filling by whisking together softened cream cheese, sugar, egg, and vanilla extract until the mixture reaches a velvety, uniform consistency. Let the filling rest while preparing the cake batter.
2. Preheat the oven to the specified temperature and generously grease a cake pan to prevent sticking.
3. Grate fresh zucchini using a box grater, ensuring to squeeze out excess moisture with a clean kitchen towel to maintain the cake’s desired texture.
4. Combine dry ingredients in a large mixing bowl, creating a smooth blend of flour, baking powder, and salt that will provide structure to the cake.
5. In a separate bowl, vigorously mix eggs, vegetable oil, sugar, and vanilla extract until the mixture becomes light and slightly frothy.
6. Gradually fold the wet ingredients into the dry ingredients, stirring gently to avoid overmixing and maintaining a tender crumb.
7. Incorporate the prepared zucchini and lemon zest into the batter, distributing them evenly for consistent flavor throughout the cake.
8. Pour half of the cake batter into the prepared pan, creating an even base layer.
9. Carefully spread the cream cheese filling over the initial batter layer, ensuring an even distribution.
10. Top the cream cheese filling with the remaining cake batter, using a spatula to cover the filling completely.
11. Smooth the surface of the cake batter and tap the pan gently to remove any air bubbles.
12. Bake in the preheated oven until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
13. Remove from the oven and allow the cake to cool in the pan for several minutes before transferring to a wire rack.
14. Once completely cooled, dust with powdered sugar or prepare a light lemon glaze for additional flavor and presentation.

Notes

• Gently fold cream cheese mixture to prevent deflating air bubbles, ensuring a light and fluffy filling texture.
• Replace some sugar with honey or maple syrup for a more complex, natural sweetness that complements the zucchini’s mild flavor.
• Use room temperature ingredients, especially cream cheese and eggs, to create a smoother, more evenly mixed filling that blends seamlessly into the cake batter.
• Pat shredded zucchini dry with paper towels to remove excess moisture, preventing a soggy cake and maintaining the perfect tender crumb.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts, Snacks
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 295
• Sugar: 26 g
• Sodium: 180 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 36 mg