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Moist Lemon Zucchini Cake Recipe with Easy Cream Cheese Glaze

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A tender and moist lemon zucchini cake with a subtle zing of fresh lemon and a silky cream cheese glaze. Perfect for casual gatherings or a comforting treat that feels like a soft breath of spring.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon pure vanilla extract
  • 1 cup zucchini, finely shredded and lightly squeezed to remove excess moisture (about 1 medium zucchini)
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • For the Cream Cheese Glaze:
  • 4 oz cream cheese, softened (about 115g)
  • ½ cup powdered sugar (60g), sifted
  • 1–2 tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your loaf or square pan with butter or non-stick spray. Line with parchment if desired.
  2. Grate the zucchini finely using a box grater or food processor shredding disc. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  4. In a separate bowl, beat the eggs and sugar until pale and slightly fluffy, about 2-3 minutes. Add the oil, vanilla extract, lemon zest, and lemon juice, mixing until smooth.
  5. Slowly add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Then fold in the shredded zucchini evenly.
  6. Scrape the batter into your prepared pan, smoothing the top with a spatula.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if browning too fast.
  8. Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack until fully room temperature.
  9. Prepare the cream cheese glaze by beating together softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and pourable.
  10. Drizzle the cream cheese glaze over the cooled cake and let it set for at least 15 minutes before serving.

Notes

Do not overmix the batter to keep the cake tender. Shred zucchini finely and squeeze out excess moisture to avoid sogginess. Apply cream cheese glaze only after the cake is completely cooled to prevent melting. Tent cake with foil if browning too quickly during baking.

Nutrition

Keywords: lemon zucchini cake, cream cheese glaze, moist cake, spring dessert, easy cake recipe, zucchini dessert, lemon dessert

Find it online: https://rowanrecipes.com/moist-lemon-zucchini-cake-recipe-with-easy-cream-cheese-glaze/