Loaded with lemony flavor and added zucchini for extra wholesomeness and moisture, this Lemon Zucchini Cake with cream cheese frosting is perfectly delicious! You’ll love the tender crumbs of this fabulous all-season cake. Perfect for breakfast served with coffee or tea, as snack and as a yummy dessert option for spring or summer!

I know, this delicious post seems to be late because it’s no longer summer and the peak zucchini season has passed. My apologies. I know I have been delayed in posting for nearly the entire month of September.

However, I have a perfectly legitimate excuse my dear readers, and am sure you’ll understand why.

It was earlier this month (Sept. 7 to be exact) that I underwent major eye surgery. The retina in my left eye detached sometime in July and since then my overall vision had been problematic.

With the retinal detachment, I couldn’t use both eyes at the same time because the vision was too jarring. I had to frost my left eyeglass so it doesn’t mess up the vision on my right eye. The past several weeks have been very trying indeed.

By God’s grace, the surgery had been done (2 1/2 hours in total!), retina was re-attached although the vision on the left eye is still hazy. It may take a while for vision to return to its original state (or at least its state prior to surgery).

After surgery, I was told to really take it easy and position my head face down for at least 2 hours for a couple of weeks. I know that sounds awful (yes, it was hard!) but at least it wasn’t 24 hours! For that I’m thankful.

I am ending my face-down position today though as I write this post, I’m actually still facing down! In case you’re wondering there’s actually a chair and some other gadget to help one who’s had eye surgery to do this position. Thank God for that!

So that is why I have been missing on this blog for almost a month. Lord-willing, as I continue to recover and, hopefully, with my left vision improving, I’d be able to go back to normal.

I am just grateful the Lord gave all of us a pair of eyes so when one gets problematic, you and I have a spare! May the Lord protect my one good eye – I will be storming the throne of heaven for this prayer request.

I will no longer belabor you with any more explanation about my condition but will now proceed to the recipe. It’s so delicious it is worth reading up to this point!!!

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

WHAT ARE THE INGREDIENTS FOR Lemon Zucchini Cake with Cream Cheese Frosting?

FOR THE CAKE

• 3 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 3 large eggs – room temperature, lighty beaten.

• 1/2 cup vegetable oil

• 3/4 cup buttermilk

• 2 tbsp lemon juice

• 1/2 tsp vanilla extract – optional.

• 1 1/2 cups sugar – white or brown.

• 2 cups shredded zucchini

• 2/3 cup chopped pecans or walnuts

FOR THE FROSTING

• 1/2 cup unsalted Butter, softened.

• 1 (8oz) package cream cheese, softened.

• 3 1/2 cups Confectioners or Icing Sugar

• 1 tsp Vanilla Extract

HOW TO MAKE Lemon Zucchini Cake with Cream Cheese Frosting?

1. Whisk to combine the flour, baking powder, baking soda, and salt in a bowl. Set aside.
2. Mix together the sugar, beaten egg, oil, buttermilk, lemon juice, and vanilla extract. Add the shredded zucchini.
3. Slowly add the flour mixture and mix just until combined. Fold in pecans or walnuts.
4. Bake in preheated 350 F oven for 45 minutes or until a tester inserted in the middle comes out clean. Cool completely.
5. Make the cream cheese frosting. Using an electric mixer, beat together the softened butter and cream cheese until smooth. On low speed, add the powdered sugar one cup at a time and continue until the mixture is smooth and creamy. Beat in the Vanilla extract until it’s incorporated.
6. Spread the cream cheese frosting evenly on top of the cooled cake.
7. Serve immediately or store in the refrigerator until serving time.

Easy Lemon Zucchini Cake with Cream Cheese Frosting

Manila Spoon

Loaded with lemony flavor and added zucchini for extra wholesomeness and moisture, this Lemon Zucchini Cake with cream cheese frosting is perfectly delicious! You’ll love the tender crumbs of this fabulous all-season cake. Perfect for breakfast served with coffee or tea, as snack and as a yummy dessert option.

4.79 from 14 votes

Print Recipe Save Saved!

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Desserts

Cuisine American

Servings 18

Calories 388 kcal

Ingredients

 

1x2x3x

FOR THE CAKE

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 large eggs, room temperature, lighty beaten.
• 1/2 cup vegetable oil
• 3/4 cup buttermilk
• 2 tbsp lemon juice
• 1/2 tsp vanilla extract, optional
• 1 1/2 cups sugar, white or brown
• 2 cups shredded zucchini
• 2/3 cup chopped pecans or walnuts

FOR THE FROSTING

• 1/2 cup unsalted Butter, softened
• 8 oz package cream cheese, softened
• 3 1/2 cups Confectioners or Icing Sugar
• 1 tsp Vanilla Extract

Instructions

 

• Preheat the oven to 350 F. Whisk to combine the flour, baking powder, baking soda, and salt in a bowl. Set aside.
• Mix together the sugar, beaten egg, oil, buttermilk, lemon juice, and vanilla extract. Add the shredded zucchini.
• Slowly add the flour mixture and mix just until combined. Fold in pecans or walnuts. Transfer the mixture to a lightly greased 9×13 baking dish.
• Bake in the preheated oven for 45 minutes or until a tester inserted in the middle comes out clean. Cool completely.
• Make the cream cheese frosting. Using an electric mixer, beat together the softened butter and cream cheese until smooth. On low speed, add the powdered sugar one cup at a time and continue until the mixture is smooth and creamy. Beat in the Vanilla extract until it’s incorporated.
• Spread the cream cheese frosting evenly on top of the cooled cake.
• Serve immediately or store in the refrigerator until serving time.

Nutrition

Calories: 388kcalCarbohydrates: 59gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 49mgSodium: 222mgPotassium: 130mgFiber: 1gSugar: 41gVitamin A: 254IUVitamin C: 3mgCalcium: 83mgIron: 1mg

Keyword breakfast lemon zucchini cake, coffee zucchini cake, easy recipe zucchini lemon cake, lemon zucchini cake with cream cheese frosting

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Last updated on May 14th, 2024 at 10:17 pm