This Lemon Zucchini Cake with Creamy Lemon Frosting combines the zesty flavor of lemons with the moistness of zucchini, creating a delightful dessert perfect for any occasion. The cake is topped with a rich lemon cream cheese frosting that adds the perfect touch of sweetness and tang.
Ingredients
- Cake:
- 1 box lemon cake mix
- 4 large eggs, slightly beaten
- 2 cups zucchini, peeled and grated
- 1 package instant lemon pudding (3.4 oz)
- 1 tsp grated lemon zest
- Frosting:
- 3 tbsp butter, room temperature
- 3 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 tsp grated lemon zest
- 1 tsp fresh lemon juice
Directions
- Mix Cake Ingredients: Combine all cake ingredients and mix on low speed for 3 minutes.
- Bake: Pour the batter into a prepared 9×13″ baking pan and bake at 325°F for 40 minutes. Let cool completely.
- Prepare Frosting: Cream together butter and cream cheese, then add powdered sugar and mix well. Finally, add lemon juice and zest, mixing until combined.
- Frost Cake: Spread the frosting over the cooled cake and garnish with additional lemon zest if desired.
Conclusion and Tips
This Lemon Zucchini Cake is a refreshing dessert that’s perfect for summer gatherings. For an extra burst of flavor, try adding a bit more lemon zest to the frosting. Serve chilled for a cool, refreshing treat.
Have you tried this recipe? Share your tips and favorite variations in the comments below. What’s your favorite summer dessert?