lemon zucchini cake
This lemon zucchini cake is so yummy.
prep time
10 Min
cook time
25 Min
method
Bake
yield
8 serving(s)
Ingredients
- CAKE
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla exract
- 2 teaspoons lemon juice
- 1 cup grated zucchini
- 1/2 cup plain Greek yogurt
- CREAM CHEESE FROSTING
- 8 ounces whipped cream cheese, room temp
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- lemon zest for garnish
How To Make lemon zucchini cake
-
Step 1Preheat oven to 350 degrees. Spray a 9X13 cake pan. Place the dry ingredients for the cake in a large bowl. Set aside.
-
Step 2Cream the butter and sugar. Beat in the eggs, then the vanilla, and lemon juice. Add the zucchini and yogurt; mix well. Combine the wet ingredients with the dry ingredients. Spread in the prepared pan and bake for about 25 minutes.
-
Step 3For the frosting, whip the cream cheese and butter together. Whip in the powdered sugar, vanilla, and lemon juice. Continue mixing until creamy adding more sugar if too runny or a little milk if too dry.
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Step 4Once the cake is cooled Spread the frosting over the top and garnish with lemon zest.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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