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Moist Lemon Zucchini Sheet Cake with Whipped Lemon Cream Cheese Frosting

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A moist and tangy lemon zucchini sheet cake topped with a light, whipped lemon cream cheese frosting. This easy homemade dessert combines simple ingredients for a bright, flavorful treat perfect for any occasion.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (300 g) granulated sugar
  • ¾ cup (6 fl oz / 180 ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (2 fl oz / 60 ml) fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (4 oz / 115 g) unsalted butter, softened
  • 3 cups (12 oz / 375 g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line with parchment paper.
  2. Wash and dry zucchini. Grate finely and squeeze out excess moisture using a kitchen towel. Set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a medium bowl, whisk sugar, vegetable oil, and eggs until smooth. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Fold grated zucchini gently into the wet mixture.
  6. Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Do not overmix.
  7. Pour batter into prepared pan and spread evenly with a spatula.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cake completely in the pan on a wire rack for at least 30 minutes.
  10. For the frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar, beating until light.
  11. Mix in lemon juice, lemon zest, and vanilla extract. Whip for an additional 2 minutes until airy.
  12. Spread frosting evenly over cooled cake. Chill for 15 minutes to set before slicing.
  13. Slice into squares and serve.

Notes

[‘Squeeze zucchini well to avoid soggy cake.’, ‘Use room temperature eggs and cream cheese for smooth blending.’, ‘Only zest the yellow part of the lemon peel to avoid bitterness.’, ‘Do not overmix the batter to keep the cake tender.’, ‘Whip frosting until fluffy; chill if it seems runny before spreading.’, ‘Cake tastes better after resting a day; flavors meld and moisture improves.’, ‘For gluten-free, substitute flour with gluten-free baking blend and ensure baking powder is gluten-free.’, ‘For vegan adaptation, use flax eggs and dairy-free cream cheese and butter alternatives.’]

Nutrition

Keywords: lemon zucchini cake, sheet cake, lemon cream cheese frosting, easy lemon cake, moist zucchini cake, homemade frosting, quick dessert

Find it online: https://merrymorsel.com/moist-lemon-zucchini-sheet-cake-recipe-easy-homemade-frosting-tutorial/