Can I make this cake ahead of time?

Yes, you can absolutely bake this cake a day in advance. Store the unfrosted cake covered at room temperature, then whip up and apply the frosting on the day you plan to serve it.

How should I store leftover cake?

Because of the cream cheese in the frosting, any remaining slices should be kept in an airtight container in the refrigerator. It stays remarkably moist and delicious for up to five days when stored properly.

Is it possible to freeze this cake?

You can freeze the baked, unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to three months. Thaw the cake overnight in the refrigerator before frosting and serving.

Do I need to peel the zucchini before shredding?

There is no need to peel the zucchini because the skin is very tender and melts into the cake batter during baking. The tiny green flecks also add a beautiful, rustic look to the finished slices.

Why did my cake sink in the middle?

A sunken middle usually happens if the oven door was opened too early or if the baking powder has lost its strength. Make sure your leaveners are fresh and keep the oven door closed until the final five minutes of baking.

Should I use bottled lemon juice instead of fresh?

I strongly recommend using fresh lemon juice because bottled juice lacks the bright, aromatic oils found in fresh fruit. The fresh zest is also crucial for infusing real lemon flavor throughout the cake.

Could this recipe be made into cupcakes?

You can easily bake this batter in lined muffin tins at 350°F (176°C) for 18 to 22 minutes. Watch them closely and use the toothpick test to make sure they do not over-bake.

Zucchini Cake With Lemon Cream Cheese Frosting Recipe Prep

Description

This tender, moisture-rich zucchini cake features a bright, citrus-infused cream cheese frosting that perfectly balances the garden-fresh vegetable. It is a refined, crowd-pleasing dessert that turns a simple summer harvest into an elegant, melt-in-your-mouth centerpiece.

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
0.5 teaspoon salt
0.5 cup unsalted butter, softened
0.5 cup vegetable oil
1.5 cups granulated sugar
1 tablespoon fresh lemon zest
1 teaspoon vanilla extract
3 large eggs
0.5 cup milk
1 tablespoon fresh lemon juice
2 cups fresh shredded zucchini
8 ounces cream cheese, softened
2 cups powdered sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prepare. Preheat your oven to 350°F (176°C) and coat a 9×13-inch baking pan with non-stick spray.
Whisk dry ingredients. Combine flour, baking powder, baking soda, and salt in a bowl and whisk thoroughly for thirty seconds.
Cream butter and sugar. Beat butter, oil, sugar, lemon zest, and vanilla on medium-high speed for three minutes until pale and fluffy.
Add the eggs. Incorporate eggs one at a time into the mixture on low speed, scraping down the sides of the bowl.
Add initial flour. Mix in half of the dry ingredients on low speed until just combined.
Stream liquids. Combine milk and lemon juice, then slowly stream into the batter while mixing on low.
Fold remaining flour. Gently stir in the rest of the flour mixture by hand until just incorporated.
Fold in zucchini. Carefully fold the shredded zucchini into the batter, ensuring even distribution without overworking.
Bake the cake. Pour into the pan and bake for 28 to 33 minutes, or until a toothpick comes out clean.
Cool completely. Allow the cake to cool on a wire rack for at least two hours before attempting to frost.
Whip the frosting. Beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until light and spreadable.
Frost and serve. Apply the frosting to the cooled cake with an offset spatula and let it set for fifteen minutes before slicing.

Notes

Use a box grater with medium holes for the zucchini to maintain texture without creating excess liquid.
Ensure butter and cream cheese are at true room temperature to prevent lumpy frosting.
Spoon flour into measuring cups rather than scooping directly from the bag for precise measurements.
Apply frosting only after the cake has reached complete room temperature to avoid a melted, runny finish.
Use a warm offset spatula when smoothing the frosting for a professional, glossy decorative finish.

Prep Time: 45 mins
Cook Time: 33 mins
Category: Dessert
Method: Baking
Cuisine: Southern