Ingredients
INGREDIENTS:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons lemon juice
1 cup grated zucchini
½ cup sour cream or plain Greek yogurt
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
Lemon zest, for garnish
Instructions
INSTRUCTIONS:
STEP 1: PREHEAT OVEN
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
STEP 2: MIX DRY INGREDIENTS
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
STEP 3: CREAM BUTTER AND SUGAR
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract, lemon zest, and lemon juice.
STEP 4: ADD ZUCCHINI AND SOUR CREAM
Fold in the grated zucchini and sour cream or yogurt until well combined.
STEP 5: COMBINE AND BAKE
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into the prepared pan(s) and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
STEP 6: MAKE CREAM CHEESE FROSTING
In a large bowl, beat together the softened cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and lemon juice, and continue mixing until creamy.
STEP 7: FROST AND GARNISH
Once the cake has cooled completely, spread the cream cheese frosting over the top. Garnish with lemon zest if desired.
STEP 8: SERVE
Slice and enjoy this refreshing and moist Lemon Zucchini Cake!