lemon zucchini cake w/ lemon cream cheese frosting
(16 ratings)
I love lemon and zucchini... and together... delicious! Easy, fast, and nutritious... somewhat! LOL
Blue Ribbon Recipe
Member's Choice Light and fluffy, this cake is filled with rich lemon flavor. Adding zucchini makes it nice and moist. Plus, hidden veggies never hurt anyone. The creamy frosting is the perfect amount. There's just a thin layer of sweet yumminess. A delicious dessert when trying to find ways to use zucchini in the summer.
— The Test Kitchen
@kitchencrew
(16 ratings)
yield
16 serving(s)
prep time
10 Min
cook time
40 Min
method
Bake
Ingredients For lemon zucchini cake w/ lemon cream cheese frosting
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1box lemon cake mix
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4 lgeggs; slightly beaten
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2 czucchini; peeled & grated
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1 pkginstant lemon pudding (3.4 oz)
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1 tspgrated lemon zest
- FROSTING
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3 Tbspbutter; room temp.
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3 ozcream cheese; softened
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1 1/2 cpowdered sugar
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1 tspgrated lemon zest
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1 tspfresh lemon juice
How To Make lemon zucchini cake w/ lemon cream cheese frosting
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1Mix all cake ingredients on low speed for 3 minutes.
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2Pour into prepared 9x13" baking pan.
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3Bake at 325 F for 40 minutes.
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4Remove cake from the oven and let cool completely. Meanwhile, prepare the frosting. Cream together butter and cream cheese.
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5Add powdered sugar and mix well.
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6Add lemon juice and zest; mix to combine.
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7Frost cooled cake and garnish with lemon if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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