Lemon Zucchini Cake
Prep time
Cook time
Total time
This cake is DELISH! The zucchini adds moisture and tenderness and there is no butter or oil in the batter. So simple because it starts with a cake mix. Fresh lemon juice and zest add brightness and lemony flavor. The cream cheese icing just sends it into orbit! It's a sheet cake, so it serves a crowd! A must make!
Author: Ruth Guerri
Recipe type: Dessert
Serves: 14 - 16
Ingredients
Cake
- 1 lemon cake mix
- 4 large eggs, slightly beaten
- 2 cups of zucchini; peeled & grated
- 4 oz pkg. of instant lemon pudding
- 1 tsp of grated lemon zest
Frosting
- 1 stick of butter; room temp.
- 8 oz of cream cheese, room temperature
- 4 cups of powdered sugar
- 2 tsp of grated lemon zest
- 2 tsp of fresh lemon juice
- 1½ tsp of vanilla extract
Instructions
- Start by preheating the oven to 325 degrees, and grease a 9" x 13" baking pan.
- Beat together all of the cake ingredients on low speed for 3 minutes and pour into the prepared pan.
- Bake for 40 minutes or unit a toothpick inserted comes out clean.
- Remove the cake from the oven and let it cool.
- To make the frosting, cream together the butter and cream cheese then slowly add in the powdered sugar and mix well, finally add in the lemon juice, zest, and vanilla extract, beat untill well combined. If you need to thin the frosting, add a little milk.
- Last step, frost the cake! Enjoy!
Notes
After you peel and shred the zucchini, place it in a colander and push down with a wooden spoon to get most of the moisture out, you don't have to go crazy with it, a little moisture is fine.
The frosting recipe is for a fairly thick layer, if you prefer less frosting, just cut the ingredients in half.
The frosting recipe is for a fairly thick layer, if you prefer less frosting, just cut the ingredients in half.
