Lemon Zucchini Cake with Cream Cheese Filling

Lemon Zucchini Cake with Cream Cheese Filling is a moist, tender cake bursting with bright lemon flavor and a hint of garden-fresh zucchini. The surprise cream cheese filling adds a luscious, tangy layer that elevates this dessert to irresistible levels. Perfect for brunch, celebrations, or an afternoon treat, this cake is as beautiful as it is delicious.

Why You’ll Love This Recipe

• Moist and Flavorful: Zucchini keeps the cake tender, while lemon adds a refreshing zest.
• Luscious Filling: A creamy, tangy cream cheese layer takes this cake over the top.
• Easy to Make: Simple ingredients and straightforward steps.
• Beautiful Presentation: A showstopper dessert for any occasion.
• Seasonal Favorite: Perfect for using up extra zucchini during summer months.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Zucchini, grated (do not squeeze out liquid)
• Granulated sugar
• Eggs
• Vegetable oil
• Lemon zest and juice
• Vanilla extract

For the Cream Cheese Filling:

• Cream cheese, softened
• Granulated sugar
• Egg
• Vanilla extract

Optional Glaze:

• Powdered sugar
• Lemon juice
• Lemon zest

Directions

Prepare the Cream Cheese Filling:

1. Mix Ingredients: In a medium bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside.

Make the Cake Batter:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or 9×13-inch baking dish.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In another bowl, beat the sugar, eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract until well combined.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the grated zucchini.

Assemble the Cake:

1. Layer the Batter: Pour half of the cake batter into the prepared pan, spreading it evenly.
2. Add Filling: Spoon the cream cheese mixture over the batter, avoiding the edges of the pan.
3. Top with Batter: Pour the remaining batter over the cream cheese layer, spreading to cover completely.

Bake and Cool:

1. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional Glaze:

1. Mix Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
2. Drizzle: Once the cake is cool, drizzle the glaze over the top for a finishing touch.

Servings and Timing

• Servings: Makes 10-12 slices
• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 20 minutes

Variations

• Nutty Addition: Fold in chopped walnuts or pecans for added texture.
• Berry Boost: Add fresh or frozen blueberries to the batter for a fruity twist.
• Spiced Version: Include a pinch of cinnamon or nutmeg for a warm flavor.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend.
• Dairy-Free Option: Substitute dairy-free cream cheese and use almond or oat milk in the batter.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
• Reheating: Serve at room temperature or warm slices slightly in the microwave.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash works just as well and adds a similar texture.

Do I need to peel the zucchini?

No, the skin is tender and blends seamlessly into the cake.

Can I skip the cream cheese filling?

Yes, the cake is delicious on its own, but the filling adds a special touch.

How do I prevent the filling from sinking?

Avoid overmixing the batter and make sure the filling is spooned evenly over the bottom layer.

Can I make this in a loaf pan?

Yes, divide the batter and filling between two loaf pans. Adjust baking time to 45-55 minutes.

How do I zest a lemon without a zester?

Use the fine side of a grater or a vegetable peeler, then finely chop the zest.

Can I use bottled lemon juice?

Fresh lemon juice provides the best flavor, but bottled juice works in a pinch.

What’s the best way to drizzle the glaze?

Use a spoon or a piping bag for a neat drizzle over the cooled cake.

Can I use olive oil instead of vegetable oil?

Yes, light-tasting olive oil works well and adds a subtle flavor.

What pairs well with this cake?

Serve with whipped cream, fresh berries, or a cup of tea for a delightful treat.

Conclusion

Lemon Zucchini Cake with Cream Cheese Filling is a delightful dessert that’s sure to impress. Its moist, citrusy layers and creamy center make it a versatile treat for any occasion. Customize it with your favorite add-ins, make it ahead for convenience, and enjoy every delicious bite of this refreshing and decadent cake!

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