Lemon Zucchini Cake with Cream Cheese Filling

Experience a delightful blend of flavors with this Lemon Zucchini Cake featuring a luscious cream cheese filling. The refreshing lemon zest and juice perfectly complement the moistness of the zucchini, while the creamy filling adds a rich contrast. This cake is ideal for any occasion, from afternoon tea to dessert gatherings.

Ingredients

1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened
2 large eggs
1/4 cup lemon juice
1 tsp lemon zest
1 cup grated zucchini
1/2 cup cream cheese for filling
1/4 cup powdered sugar for filling
1 tsp vanilla extract for filling

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, combine the flour, baking powder, and baking soda. Set aside.
3. In another large bowl, cream together the butter, sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add the lemon juice and lemon zest.
4. Slowly add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the grated zucchini, being careful not to overmix.
5. For the cream cheese filling, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
6. Pour half of the cake batter into the prepared pan. Add dollops of the cream cheese filling on top, then spread the remaining cake batter over the filling.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Dust with powdered sugar before serving for a finishing touch.

Servings and Timing

This recipe yields approximately 8 slices. The total time for preparation and cooking is about 1 hour, including cooling time.

Variations

• For a more pronounced lemon flavor, increase the lemon zest and juice to taste.
• Add chopped nuts, such as walnuts or pecans, for added texture.
• Swap the cream cheese filling for lemon curd for a tangy twist.
• Use a gluten-free flour blend for a gluten-free version of this cake.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you prefer to enjoy it warm, microwave a slice for about 10-15 seconds.

10 FAQs

1. Can I use yellow squash instead of zucchini?
   Yes, yellow squash can be used as a substitute for zucchini in this recipe.
2. How can I make this cake healthier?
   Substitute half the butter with unsweetened applesauce and reduce the sugar by a small amount.
3. Can I freeze this cake?
   Yes, the cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil.
4. What can I use if I don’t have cream cheese?
   You can use mascarpone cheese or ricotta as a substitute for cream cheese.
5. How do I know when the cake is done?
   The cake is done when a toothpick inserted into the center comes out clean.
6. Is it necessary to peel the zucchini?
   No, you can leave the skin on for added nutrition and color.
7. Can I add frosting to this cake?
   Yes, a light lemon frosting would complement the flavors well.
8. What kind of flour works best?
   All-purpose flour is recommended, but you can also use whole wheat flour for a denser texture.
9. Can I make this cake in advance?
   Yes, you can bake the cake a day in advance and store it in the refrigerator.
10. What should I serve with this cake?
    This cake pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion

Lemon Zucchini Cake with Cream Cheese Filling is a refreshing and delicious dessert that combines the lightness of lemon with the moistness of zucchini. Its unique flavors and creamy filling make it a standout treat that’s perfect for any gathering. Easy to make and delightful to enjoy, this cake is sure to impress your guests and leave them wanting more!

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