A moist and tender zucchini cake infused with bright lemon flavor and swirled with a rich cream cheese filling.
Author:Chef Sally
Ingredients
Scale
For the Crust:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Zest of 2 lemons
2 tablespoons fresh lemon juice
1 1/2 cups grated zucchini, drained
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in eggs one at a time, then mix in buttermilk, lemon zest, and lemon juice.
Gradually blend flour mixture into the wet ingredients. Fold in grated zucchini until just combined.
In a separate bowl, beat cream cheese with 1/4 cup sugar until smooth. Add egg yolk and vanilla extract, mixing until well combined.
Pour half of the zucchini batter into prepared pan. Spread cream cheese mixture over batter, then top with remaining batter. Swirl gently with a knife.
Bake for 50-60 minutes or until a toothpick inserted into the cake portion comes out clean. Cool in pan for 15 minutes before transferring to a wire rack.