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Moist Lemon Zucchini Cake Recipe with Cream Cheese Glaze

lemon zucchini cake - featured image
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A quick and easy one-bowl lemon zucchini cake that’s moist, zesty, and tender, topped with a creamy tangy cream cheese glaze. Perfect for any occasion and a crowd-pleaser.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (180 ml) vegetable oil (neutral oil like canola preferred)
  • 2 large eggs, room temperature
  • Zest and juice of 2 medium lemons
  • 1 teaspoon vanilla extract
  • 2 medium zucchinis, shredded (about 2 cups packed)
  • For the cream cheese glaze:
  • 4 ounces (115 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1–2 tablespoons (15–30 ml) milk, optional

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch (23×33 cm) pan or line it with parchment paper.
  2. Wash and trim zucchinis. Shred them coarsely using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture. Set aside.
  3. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.
  4. Add vegetable oil, eggs, lemon zest and juice, and vanilla extract to the dry ingredients. Stir gently with a wooden spoon or whisk just until combined; do not overmix.
  5. Fold in the shredded zucchini gently until evenly distributed.
  6. Pour the batter into the prepared pan and spread evenly. Tap the pan lightly on the counter to release air bubbles.
  7. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and the top is golden and slightly springy. Start checking at 35 minutes.
  8. Remove cake from oven and cool completely in the pan on a wire rack for at least 30 minutes.
  9. Prepare the cream cheese glaze by beating softened cream cheese until smooth. Gradually add powdered sugar and lemon juice, mixing until creamy. Add milk if needed to thin the glaze.
  10. Spread the cream cheese glaze evenly over the cooled cake. Let set for about 15 minutes before slicing and serving.

Notes

Squeeze excess moisture from zucchini to prevent sogginess. Do not overmix batter to keep cake tender. Grease pan well or line with parchment paper to prevent sticking. Use room temperature cream cheese for smooth glaze. Tent cake with foil if oven runs hot to avoid over-browning.

Nutrition

Keywords: lemon zucchini cake, one-bowl cake, cream cheese glaze, easy dessert, moist cake, zucchini dessert, lemon cake

Find it online: https://bitesienna.com/moist-lemon-zucchini-cake-recipe-with-cream-cheese-glaze-easy-one-bowl-sweet-treat/