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Moist Lemon Glazed Zucchini Cake Recipe Easy Homemade with Cream Cheese Frosting

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A tender and moist zucchini cake infused with bright lemon glaze and topped with light, fluffy cream cheese frosting. Perfect for spring and summer, this easy recipe uses simple ingredients and delivers a fresh, comforting dessert.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar (200 g)
  • ¾ cup vegetable oil (180 ml) (can substitute with light olive oil)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • Lemon zest from 2 lemons
  • 1 cup powdered sugar (120 g) (for lemon glaze)
  • 2–3 tablespoons fresh lemon juice (for lemon glaze)
  • 8 oz cream cheese, softened (225 g)
  • ½ cup unsalted butter, softened (115 g)
  • 3 cups powdered sugar, sifted (360 g) (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 teaspoon lemon zest (optional, for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray. Line with parchment paper if desired. (10 minutes prep)
  2. Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. (5 minutes)
  3. In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, salt, and cinnamon. Set aside. (5 minutes)
  4. In a large bowl, combine sugar and oil. Whisk until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest. (7 minutes)
  5. Gradually fold dry ingredients into wet mixture using a rubber spatula just until combined. Do not overmix. (3 minutes)
  6. Fold in grated zucchini evenly throughout the batter. Batter will be thick but moist. (2 minutes)
  7. Pour batter into prepared pan and spread evenly with spatula. Smooth the top gently. (2 minutes)
  8. Bake for 40-45 minutes. Insert a toothpick in the center; it should come out clean or with a few moist crumbs. Tent with foil after 30 minutes if browning too fast. (40-45 minutes)
  9. While cake bakes, whisk powdered sugar and lemon juice until smooth and pourable for the lemon glaze. Adjust consistency as needed. (5 minutes)
  10. Remove cake from oven and let cool in pan for 10 minutes. While still warm, poke holes with a skewer or fork and drizzle lemon glaze evenly over the top. (10 minutes)
  11. Cool cake completely on a wire rack to prevent frosting from melting. (30-40 minutes)
  12. Make the cream cheese frosting by beating softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, then vanilla and optional lemon zest. Beat until light and spreadable. (10 minutes)
  13. Spread frosting evenly over cooled cake using an offset spatula or knife. (5 minutes)
  14. Slice and serve. Store leftovers covered in the fridge.

Notes

Use fresh grated zucchini and squeeze out excess moisture to avoid sogginess. Room temperature eggs and cream cheese ensure smooth mixing. Apply lemon glaze while cake is warm for best absorption. Chill frosting if too soft before spreading. Tent cake with foil if browning too fast during baking.

Nutrition

Keywords: lemon glazed zucchini cake, cream cheese frosting, moist zucchini cake, lemon cake, easy dessert, spring baking, summer dessert, homemade cake

Find it online: https://zorbmeal.com/moist-lemon-glazed-zucchini-cake-recipe-easy-homemade-with-cream-cheese-frosting/