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.
Ingredients
Scale
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)
Instructions
- 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.
- Preheat the oven to the specified temperature and generously grease a cake pan to prevent sticking.
- 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.
- 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.
- In a separate bowl, vigorously mix eggs, vegetable oil, sugar, and vanilla extract until the mixture becomes light and slightly frothy.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently to avoid overmixing and maintaining a tender crumb.
- Incorporate the prepared zucchini and lemon zest into the batter, distributing them evenly for consistent flavor throughout the cake.
- Pour half of the cake batter into the prepared pan, creating an even base layer.
- Carefully spread the cream cheese filling over the initial batter layer, ensuring an even distribution.
- Top the cream cheese filling with the remaining cake batter, using a spatula to cover the filling completely.
- Smooth the surface of the cake batter and tap the pan gently to remove any air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Remove from the oven and allow the cake to cool in the pan for several minutes before transferring to a wire rack.
- 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