Lemon Zucchini Cake with Cream Cheese Filling

This Lemon Zucchini Cake is a delightful blend of fresh zucchini, tangy lemon, and a creamy cream cheese filling. The cake is moist, flavorful, and perfect for any occasion—whether it’s a cozy afternoon snack or a show-stopping dessert. Topped with a zesty lemon glaze, this recipe is sure to brighten your day!

Ingredients

For the Cake:

• 1½ cups all-purpose flour – Provides structure for the cake.
• 1 tsp baking powder – Helps the cake rise.
• ½ tsp baking soda – Ensures a fluffy texture.
• ¼ tsp salt – Enhances the flavors.
• 1 cup granulated sugar – Adds sweetness to the cake.
• ½ cup vegetable oil – Keeps the cake moist.
• 2 large eggs – Gives the cake structure and richness.
• 1 tsp vanilla extract – Adds warm depth of flavor.
• 1 cup grated zucchini (squeeze excess moisture) – Keeps the cake moist without overpowering the lemon flavor.
• Zest of 1 lemon – Brings a fresh, zesty flavor.
• 2 tbsp lemon juice – Adds tartness and brightness.

For the Cream Cheese Filling:

• 8 oz cream cheese, softened – Creates a rich, creamy filling.
• ¼ cup granulated sugar – Balances the tanginess of the cream cheese.
• 1 tsp vanilla extract – Adds sweetness and warmth to the filling.

For the Lemon Glaze:

• 1 cup powdered sugar – Sweetens the glaze.
• 2 tbsp lemon juice – Brings fresh, zesty flavor.
• Zest of 1 lemon for garnish – Enhances presentation and flavor.

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C) .
2. Grease a 9×5-inch loaf pan with non-stick spray or butter and set it aside. This ensures your cake will come out cleanly.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents throughout the batter, ensuring a perfectly risen cake.

Step 3: Combine Wet Ingredients

1. In a large bowl, whisk together the sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
2. Stir in the grated zucchini. Pro Tip: Make sure to squeeze out any excess moisture from the zucchini before adding it to prevent the cake from becoming too dense.

Step 4: Combine Wet and Dry Mixtures

1. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a denser cake.

Step 5: Prepare the Cream Cheese Filling

1. In a separate bowl, beat together the cream cheese, sugar, and vanilla extract until smooth and creamy. This filling will add a deliciously rich center to your cake.

Step 6: Assemble the Cake

1. Pour half of the batter into the prepared loaf pan.
2. Spoon the cream cheese mixture down the center of the batter, being careful to keep it away from the edges. This will prevent the filling from leaking out during baking.
3. Pour the remaining batter over the top, ensuring the cream cheese filling is fully covered. Smooth the top with a spatula for an even bake.

Step 7: Bake

1. Bake the cake for 55–60 minutes , or until a toothpick inserted into the center comes out clean.
2. If the top of the cake starts to brown too quickly, cover it loosely with foil halfway through baking.
3. Once done, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 8: Add the Lemon Glaze

1. While the cake cools, whisk together the powdered sugar and lemon juice to make the glaze. Adjust the lemon juice, a teaspoon at a time, to achieve your desired consistency.
2. Drizzle the glaze over the cooled cake and sprinkle with lemon zest for an extra pop of flavor and a beautiful presentation.

Tips for Success

• Zucchini Prep: Use a box grater to finely grate the zucchini. Squeeze out excess moisture using a clean kitchen towel or paper towels to prevent the cake from becoming soggy.
• Oil Swap: Substitute vegetable oil with melted coconut oil or unsweetened applesauce for a healthier twist.
• Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version.
• Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Why You’ll Love This Recipe

This Lemon Zucchini Cake is a perfect balance of sweet, tangy, and creamy flavors. The zucchini keeps the cake incredibly moist, while the lemon adds a refreshing zing that brightens every bite. The cream cheese filling provides a decadent surprise in the center, making this cake feel extra special. Whether you’re serving it for breakfast, dessert, or a snack, this cake is sure to impress. Dive into this moist, zesty delight and savor the harmony of flavors in every slice!