Go Back
–+ servings

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
Prep Time 10 minutes
Cook Time 33 minutes
Course Desserts
Cuisine American
Servings 18
Calories 388 kcal

Ingredients
 

FOR THE CAKE

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon (optional)
  • 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, ground cinnamon (if using), 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, mixing just until combined. Fold in pecans or walnuts. Transfer the cake batter into two round cake pans or a 9x13 baking pan, and bake. Use this as a guide:
    9-inch pans: Bake 30–35 minutes; 8-inch pans: Bake 33–38 minutes; 9x13 pan: Bake for about 40-50 minutes.
  • 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
Tried this recipe?Let us know how it was!