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Lemon Zucchini Cake with Cream Cheese Filling

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This Lemon Zucchini Cake with Cream Cheese Filling is moist, tangy, and perfectly sweet. With the subtle flavor of zucchini and a luscious cream cheese center, this cake is a delightful dessert that’s ideal for spring, summer, or any occasion.

Ingredients

Scale

For the cake:

  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 3/4 cup (180 ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 cup (100 g) grated zucchini (about 1 medium zucchini)

For the cream cheese filling:

  • 1 pack (225 g / 8 oz) cream cheese, softened
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the glaze:

  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • Zest of 1/2 lemon (optional)

Instructions

Step 1: Prepare the cream cheese filling

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

Step 2: Prepare the cake batter

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice.
  4. Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Fold in the grated zucchini.

Step 3: Assemble the cake

  1. Pour half of the cake batter into the prepared loaf pan and spread it evenly.
  2. Gently spoon the cream cheese filling over the batter, spreading it carefully to form an even layer.
  3. Top with the remaining cake batter, spreading it to cover the cream cheese filling completely.

Step 4: Bake the cake

  1. Bake for 50-60 minutes, or until a toothpick inserted into the cake (not the cream cheese layer) comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 5: Prepare the glaze

  1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice if needed.

Step 6: Glaze and serve

  1. Drizzle the glaze over the cooled cake. Let it set for a few minutes before slicing and serving.

Notes

  • Zucchini tip: Pat the grated zucchini with a paper towel to remove excess moisture for a lighter cake.
  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
  • Freezing: Wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight.

Find it online: https://ukfinda.com/lemon-zucchini-cake-with-cream-cheese-filling/