Ingredients for Zucchini Cake With Lemon Cream Cheese Frosting
- 1 (18.25 ounce) package Spice Cake Mix
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 3 large Eggs
- 1/2 cup Vegetable Oil
- 1/4 cup Fresh Lemon Juice
- 1/4 cup Orange Juice
- 1/4 cup Honey
- 2 cups grated Zucchini
- Walnuts
- 1 (8 ounce) package Cream Cheese, softened
- 1/2 cup Butter, softened
- 1 teaspoon Lemon Extract
- 1 teaspoon Vanilla Extract
- 4 cups Powdered Sugar
- 1/2 cup chopped Pecans
- Flour, for dusting cake pans (quantity not specified in recipe ingredient list, implied in instructions)
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How to Make Zucchini Cake With Lemon Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine cake mix, cinnamon, and nutmeg.
- Add eggs, oil, lemon juice, orange juice, and honey.
- Mix on low speed until just combined, then beat on medium speed for 2 minutes.
- Gently stir in the grated zucchini.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While cakes are cooling, prepare the frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Add lemon extract and vanilla extract; mix well.
- Gradually add powdered sugar, one cup at a time, beating well after each addition, until the frosting reaches a spreadable consistency.
- Stir in the chopped pecans.
- 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