Zucchini Cake With Lemon Cream Cheese Frosting Recipe

Moist and delicious zucchini cake bursting with fresh lemon flavor! This recipe combines the subtle sweetness of zucchini with a tangy lemon cream cheese frosting and crunchy pecans. Perfect for a summer dessert or afternoon tea, this easy-to-make cake is sure to impress.

Prep Time 20 mins
Cook Time 50 mins
Calories 7424.5 kcal
Protein 127g
Rating 5.0 (1 Reviews)
Zucchini Cake With Lemon Cream Cheese Frosting

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Zucchini Cake With Lemon Cream Cheese Frosting

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How to Make Zucchini Cake With Lemon Cream Cheese Frosting

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine cake mix, cinnamon, and nutmeg.
  3. Add eggs, oil, lemon juice, orange juice, and honey.
  4. Mix on low speed until just combined, then beat on medium speed for 2 minutes.
  5. Gently stir in the grated zucchini.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. While cakes are cooling, prepare the frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth.
  10. Add lemon extract and vanilla extract; mix well.
  11. Gradually add powdered sugar, one cup at a time, beating well after each addition, until the frosting reaches a spreadable consistency.
  12. Stir in the chopped pecans.
  13. Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake.

Nutrition Information (Approximate per serving)

Sodium

177 g

Sugar

3217g

Fat

725g

Carbs

315g