Lemon Zucchini Cake with Cream Cheese Filling
A moist and flavorful cake infused with fresh lemon and zucchini, complemented by a creamy cheese center, perfect for dessert lovers.
Ingredients For Lemon Zucchini Cake :
1 ½ cups all-purpose flour.
1 tsp baking powder.
½ tsp baking soda.
¼ tsp salt.
1 cup granulated sugar.
½ cup vegetable oil.
2 large eggs.
1 tsp vanilla extract.
1 cup grated zucchini (squeeze excess moisture).
Zest of 1 lemon.
2 tbsp lemon juice.
8 oz cream cheese, softened.
¼ cup granulated sugar.
1 tsp vanilla extract.
1 cup powdered sugar.
2 tbsp lemon juice.
Zest of 1 lemon for garnish.
Instructions For Lemon Zucchini Cake :
1. Begin by setting your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan with a coating of non-stick spray or butter, then set it aside.
2. In a medium-sized bowl, blend together the flour, baking powder, baking soda, and salt. This step ensures the batter rises evenly and properly.
3. In a separate large bowl, whisk the sugar, oil, eggs, vanilla, lemon zest, and lemon juice until smooth. Stir in the grated zucchini, after squeezing out the excess moisture.
4. Gently incorporate the dry ingredients into the wet mixture, ensuring not to over-mix as it might lead to a denser result.
5. In another bowl, whip the cream cheese, sugar, and vanilla until they are creamy and smooth.
6. Pour half of the batter into the prepared loaf pan. Carefully layer the cream cheese mixture along the center of the batter, keeping it away from the edges. Top with the remaining batter.
7. Insert into the oven and bake for 55-60 minutes, or until a toothpick comes out clean. Cover with foil if browning too quickly. Let it cool in the pan for 10 minutes before transferring to a rack.
8. Mix powdered sugar with lemon juice and drizzle over the cooled cake, finishing with lemon zest for extra flavor and visual appeal.
