Description
A moist and flavorful zucchini cake infused with fresh lemon zest and topped with creamy cream cheese frosting.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 cups grated zucchini
- 1/2 cup buttermilk
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and lemon zest.
- Stir in grated zucchini. Alternate adding the dry ingredients and buttermilk, mixing until just combined.
- Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
- Spread frosting over cooled cake and serve.
Notes
You can customize the seasonings to taste.