This is a no-fuss, maybe not the prettiest cake you’ll see but don’t judge because this is one of the best you’ll ever have. It is moist, with a tender crumb and insanely delicious! A great way to use up your garden zucchini. This is my go-to cake if I want something healthy but still tastes amazing! And the frosting is so simple with the perfect balance of sweet and bright citrus flavor. I love it because it is not overwhelmingly sweet like the usual cake frosting.
I have been experimenting with desserts and I am amazed by this Lemon Zucchini Cake With Lemon Cream Cheese Frost. It’s not every day that we see zucchini cakes. It has the perfect balance of everything and I love it most because it’s simple, easy to make, healthy, and surprisingly delicious!
Ingredients
1 box lemon cake mix
4 large eggs; slightly beaten
2 cups zucchini; peeled & grated
4 oz pkg. instant lemon pudding
1 teaspoon grated lemon zest
FOR THE FROSTING
3 tablespoons butter; room temp.
3 oz cream cheese; softened
1 1/2 cups powdered sugar
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
How to Make Lemon Zucchini Cake With Lemon Cream Cheese Frost
Step 1: Using an electric mixer, mix the lemon cake mix, eggs, zucchini, instant lemon pudding, and lemon zest on low speed for 3 minutes.
Step 2: Once the mix ingredients are combined, pour the batter into a 9 x 13-inch baking pan.
Step 3: Place the batter inside the oven and bake at 325 degrees F for about 40 minutes.
Step 4: Once done, remove the cake from the oven and allow the cake cool completely.
Step 5: While waiting for the cake to cool, you can prepare the posting by creaming the butter and cream cheese.
Step 6: Add in the powdered sugar and continue mixing.
Step 7: Stir in the lemon juice and zest. Mix until incorporated.
Step 8: Once the cake is completely cooled, frost the cake. You can garnish with lemon if desired. Enjoy!
Ingredients
- 1 box lemon cake mix
- 4 large eggs; slightly beaten
- 2 cups zucchini; peeled & grated
- 4 oz pkg. instant lemon pudding
- 1 teaspoon grated lemon zest
- FOR THE FROSTING
- 3 tablespoons butter; room temp.
- 3 oz cream cheese; softened
- 1 1/2 cups powdered sugar
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
Instructions
Step 1: Using an electric mixer, mix the lemon cake mix, eggs, zucchini, instant lemon pudding, and lemon zest on low speed for 3 minutes.
Step 2: Once the mix ingredients are combined, pour the batter into a 9 x 13-inch baking pan.
Step 3: Place the batter inside the oven and bake at 325 degrees F for about 40 minutes.
Step 4: Once done, remove the cake from the oven and allow the cake cool completely.
Step 5: While waiting for the cake to cool, you can prepare the posting by creaming the butter and cream cheese.
Step 6: Add in the powdered sugar and continue mixing.
Step 7: Stir in the lemon juice and zest. Mix until incorporated.
Step 8: Once the cake is completely cooled, frost the cake. You can garnish with lemon if desired. Enjoy!
