Olive Oil Zucchini Cake with Lemon Cream Cheese Buttercream Frosting
A cake that works for dinner and breakfast. Don't let any of it go to waste! The brightness and tartness of lemons can vary, so adjust the lemon to taste if needed.Makes one 8-inch cake.
Zucchini Cake Ingredients
1pound(455g) zucchini, grated
3cups(375g) all-purpose flour
1 1/2teaspoons(8ml) baking powder
½teaspoon(3ml) baking soda
1 1/2teaspoons(8ml) ground cinnamon
1/2teaspoon(3ml) fresh grated nutmeg
1/2teaspoon(3ml) ground clove
3/4teaspoon(4ml) kosher salt
1cup(220g) packed brown sugar
1cup(240ml) olive oil
finely grated zest from 2 medium lemons
2tablespoons(30ml) fresh lemon juice
2teaspoons(10ml) vanilla extract
Lemon Frosting Ingredients
12ounces(340g) cream cheese, at room temperature
1/2cup(113g or 1 stick) unsalted butter, at room temperature
2 1/2cups(275g) confectioners sugar
finely grated zest from 1 medium lemon
2tablespoonsfresh lemon juice
Preheat oven to 350° F. Line the bottom of 2 eight-inch cake pans with parchment paper. Grease and flour the lined pans. Set aside.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, clove and salt. Set aside.
Beat together the eggs, brown sugar, sugar, olive oil, lemon zest, lemon juice, and vanilla extract. Fold in the flour mixture until no dry flour remains. Stir in the grated zucchini.
Divide the batter between the two prepared cake pans. Bake for 40-45 minutes, or until a toothpick comes out clean when inserted in the center. Allow to fully cool to room temperature.
Make the frosting: Beat the cream cheese and butter until smooth. Beat in the confectioner’s sugar. Add the lemon zest, lemon juice, and vanilla extract and beat on high for about 3 minutes, or until light and fluffy.
Remove the cakes from the pans. Frost one layer of cake with half the frosting. Lay the other cake on top and frosting with remaining frosting.
Olive Oil Zucchini Cake with Lemon Cream Cheese Buttercream Frosting - https://whiteonricecouple.com/recipes/zucchini-cake-cream-cheese-frosting/ Hello! All images & content are copyright protected. Please do not use our images without prior permission and do not re-publish this recipe. Simply link back to this post for the recipe. Thank you. Recipe Note for Salt: All recipes containing salt are based on kosher salt amounts, not table salt. If using table salt, reduce the amount used to taste.