Bright Lemon Zucchini Cake with Cream Cheese Filling Recipe

Sweet summer afternoons call for a delightful lemon zucchini cake with cream cheese filling that combines garden-fresh produce and tangy citrus notes.

Moist zucchini and bright lemon create a harmonious blend of flavors in this irresistible dessert.

The tender crumb melts in your mouth, delivering a perfect balance of sweetness and zest.

Cream cheese filling adds a luxurious, velvety layer that elevates every single bite.

Fresh ingredients transform this cake from ordinary to extraordinary, making it a standout treat for any occasion.

Each slice promises a delectable journey of taste and texture that will leave everyone asking for seconds.

Dive into this delightful recipe and surprise your taste buds with a slice of pure summer joy.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: 296 kcal

Servings: 11

All The Ingredients For Lemon Zucchini Cake With Cream Cheese Filling

• Cream Cheese: Provides a rich, tangy base that adds creamy texture and depth to the filling.
• Sugar: Balances the tanginess and creates a sweet, smooth consistency.
• Egg: Helps bind the filling and provides structure.
• Vanilla Extract: Enhances the overall flavor with its warm, aromatic notes.

• All-Purpose Flour: Creates the fundamental structure of the cake with a tender crumb.
• Baking Powder: Ensures the cake rises and maintains a light, airy texture.
• Salt: Balances and intensifies the other flavors in the recipe.
• Granulated Sugar: Adds sweetness and helps create a golden cake exterior.
• Vegetable Oil: Keeps the cake moist and contributes to a soft, tender crumb.
• Eggs: Provide richness, moisture, and help bind the ingredients together.
• Lemon Zest: Infuses bright, citrusy notes and adds a fresh, zesty flavor.
• Zucchini: Adds moisture, subtle green color, and nutritional value to the cake.

• Powdered Sugar: Creates a delicate, sweet dusting that adds visual appeal and extra sweetness.

Baking Tools For Lemon Zucchini Cake With Cream Cheese Filling

• Large mixing bowl: For beating cream cheese filling ingredients smoothly.
• Electric mixer or whisk: Essential for creating a creamy, lump-free filling.
• Medium bowl: Dedicated space for preparing the cream cheese mixture.
• Measuring cups and spoons: Precise measurements ensure perfect flavor balance.
• Spatula: Helps scrape down sides of bowl and transfer filling evenly.

How To Assemble Lemon Zucchini Cake With Cream Cheese Filling

• Creamy Dreamy Filling

Whip up a decadent mixture of cream cheese blended with sweet sugar, a touch of egg, and aromatic vanilla. Let this luscious filling rest while you prepare the cake base.

• Cake Batter Magic

Combine flour, baking powder, and a pinch of salt in a mixing bowl. In another container, blend eggs, sugar, vegetable oil, and freshly grated zucchini until silky smooth. Gently fold the dry ingredients into the wet mixture, creating a velvety batter that hints at the deliciousness to come.

• Zesty Lemon Infusion

Carefully incorporate bright lemon zest and a splash of lemon juice into the batter, awakening the cake with a citrusy spark that dances on the taste buds.

• Layering Technique

Pour half the cake batter into a prepared baking pan, creating a welcoming base. Dollop the creamy filling across the surface, then cover with the remaining cake batter, ensuring the filling becomes a hidden treasure inside.

• Baking Perfection

Slide the pan into a preheated oven and let the magic happen. Bake until the cake turns a golden brown and a toothpick emerges clean when inserted.

• Cooling and Finishing

Allow the cake to cool completely, letting the flavors meld and intensify. Dust with a delicate sprinkle of powdered sugar for a final touch of elegance.

Zesty Variations For Lemon Zucchini Cake With Cream Cheese Filling

• Zesty Swirl Technique: Create a beautiful marbled effect by gently swirling the cream cheese filling into the cake batter using a butter knife for an elegant, professional-looking dessert.
• Make-Ahead Magic: Prepare the cake a day in advance and store it in the refrigerator, allowing the flavors to meld and intensify overnight for an even more delicious treat.
• Gluten-Free Option: Swap regular flour with a high-quality gluten-free flour blend to make this cake accessible for those with gluten sensitivities without compromising on taste or texture.
• Seasonal Spin: Experiment with different citrus zests like orange or lime to transform the cake's flavor profile and keep the recipe exciting throughout the year. Fresh garden herbs like thyme or basil can add an unexpected twist to the classic lemon zucchini combination.

Serving Tips For Lemon Zucchini Cake With Cream Cheese Filling

• Citrus Delight Plating: Slice the cake into elegant wedges and garnish with fresh zucchini ribbons and thin lemon twists for a professional bakery-style presentation.
• Brunch Companion: Serve alongside a steaming cup of chamomile tea or fresh-squeezed orange juice for a delightful morning treat that brightens any gathering.
• Seasonal Topping Twist: Sprinkle powdered sugar over each slice and add a few scattered fresh blueberries or raspberries to complement the cake's zesty lemon notes and create visual appeal.
• Decadent Dessert Duo: Pair a warm slice with a small scoop of vanilla bean ice cream or a dollop of whipped cream to enhance the cake's creamy texture and lemony brightness.

Storage Advice For Lemon Zucchini Cake With Cream Cheese Filling

• Refrigeration Ritual: Store this delightful cake in an airtight container inside the refrigerator for up to 5 days, keeping the cream cheese filling fresh and creamy.
• Make-Ahead Magic: Prepare the cake batter and cream cheese filling separately one day in advance, then assemble and bake when ready to serve for maximum convenience.
• Freezing Friendly: Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months – perfect for unexpected sweet cravings.
• Serving Strategy: Remove the cake from the refrigerator 30 minutes before serving to allow it to soften slightly and enhance the flavors, bringing out the delicate balance of lemon and zucchini.

Tangy Lemon Zucchini Cake With Cream Cheese Filling Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 18 reviews

• Total Time: 1 hour 20 minutes
• Yield: 11 1x

Print Recipe

Pin Recipe

Description

Moist lemon zucchini cake brings Mediterranean sunshine to classic baking with its creamy cream cheese center. Tangy citrus notes and garden-fresh zucchini create a delightful dessert you’ll savor slice by slice.

---

Ingredients

Scale 1x2x3x

• 1 cup (100 grams) grated zucchini
• 2 cups (250 grams) all-purpose flour
• 2 large eggs
• ¾ cup (180 milliliters) vegetable oil
• 1 cup (200 grams) granulated sugar
• ½ cup (100 grams) brown sugar
• ¼ cup (60 milliliters) fresh lemon juice
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 pack (225 grams / 8 oz) cream cheese
• ¼ cup (50 grams) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (120 grams) powdered sugar
• 2–3 tbsps fresh lemon juice
• Zest of ½ lemon (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Filling Preparation: Whisk cream cheese, sugar, egg, and vanilla extract into a silky, uniform mixture, setting aside while assembling cake components.
2. Oven Setup: Heat oven and thoroughly grease cake pan to ensure easy cake release.
3. Zucchini Processing: Grate zucchini and meticulously remove excess moisture using a clean kitchen towel to maintain optimal cake consistency.
4. Dry Ingredient Fusion: Blend flour, baking powder, and salt in a mixing bowl, creating a uniform dry foundation for the cake structure.
5. Wet Ingredient Integration: Energetically combine eggs, vegetable oil, sugar, and vanilla extract until the mixture becomes light and aerated.
6. Batter Construction: Delicately fold wet ingredients into dry ingredients, maintaining a gentle mixing technique to preserve the cake’s tender texture.
7. Flavor Incorporation: Gently fold zucchini and lemon zest throughout the batter, ensuring even distribution of ingredients.
8. Layer Assembly: Pour half the batter into the prepared pan, creating a smooth base layer for the cream cheese filling.
9. Filling Application: Spread cream cheese mixture evenly across the initial batter layer, ensuring complete coverage.
10. Final Batter Layer: Carefully top the cream cheese filling with remaining batter, smoothing the surface and eliminating air pockets.
11. Baking Process: Bake in preheated oven until a toothpick emerges clean, signaling complete cooking.
12. Cooling and Finishing: Allow cake to rest in pan briefly, then transfer to a wire rack for complete cooling, finishing with a dusting of powdered sugar or a light lemon glaze.

Notes

• Squeeze Zucchini Thoroughly: Remove maximum moisture from grated zucchini to prevent a soggy cake texture and ensure a perfectly light, fluffy result.
• Balance Mixing Technique: Fold wet and dry ingredients gently to maintain cake’s delicate structure, avoiding overmixing which can create a tough, dense texture.
• Distribute Filling Carefully: Spread cream cheese layer evenly across the first batter layer to guarantee consistent flavor and texture in every slice.
• Temperature Control Matters: Allow cake to cool completely before adding powdered sugar or glaze to prevent melting and maintain the decorative finish’s crisp appearance.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts, Snacks
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 296
• Sugar: 25 g
• Sodium: 200 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 40 mg