4.3 from 27 votes
Lemon Zucchini Cake
Celebrate bright spring flavors with a delicious Lemon Zucchini Cake! Perfect any time of year, this lightly sweet dessert is a lemony treat!
Prep Time
15 mins
Cook Time
25 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 10 mins
Servings:
12
slices
Calories:
568 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Lemon Zucchini Cake
- 1 cup granulated sugar
- ½ cup butter softened, unsalted
- 4 large egg
- 1 ½ tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon about 2 lemons, zest
- ½ tablespoon vanilla extract
- 13.25 ounces vanilla cake mix (1 box)
- 1 cup zucchini packed, with its water, finely grated
Lemon Butter Cream
- 4 cups powdered sugar
- 1 cup butter softened, unsalted
- 1 ½ tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon about 2 lemons, zest
- lemon for garnish, thin slices
Instructions
Cake
- Preheat the oven to 350 degrees F. Grease and flour two 8-inch cake pans. Set aside.
- In a large mixing bowl, beat the butter and sugar until fluffy, about 2-3 minutes. Add in the eggs, lemon juice, lemon zest, and vanilla. Beat on medium-low speed for 1 minute.
- Pour in the cake mix and fold into the wet ingredients using a rubber spatula until well combined. Fold in the grated zucchini until evenly mixed. Divided the cake batter between the two prepared cake pans.
- Bake for 25 minutes, or until a cake tester inserted in the center comes out clean.
- Remove from the oven and cool for 10 minutes in the pan. Then run a knife around the edge and turn the cakes out onto a wire rack. Allow to cool completely.
Cup of Yum
Frosting
- Add 1 cup of powdered sugar, the butter, lemon juice, and lemon zest to a large mixing bowl. Beat together until smooth. Continue adding the powdered sugar, 1 cup at a time, mixing after each addition. Set aside.
Assembly
- If needed, level the tops of the cakes. Place 1 cake layer, bottom side down, onto a cake stand or platter. Spread about 1/3 of the frosting over the top of the cake in an even layer with an offset spatula.
- Place the second cake, bottom side up, over the first layer. Frost the top and sides of the cake so they are coated. I like to reserved about 1/2 cup of frosting to pipe rosettes on top of the cake. Then, garnish the top with twisted lemon slices, if desired.
Notes
- The frosting recipe makes enough to completely coat the top and sides. If you want rosettes on top (as shown) the sides will get a thinner coat and have a lightly "naked" cake or "crumb coat" look, which I actually love.
Nutrition Information
Serving
1slice
Calories
568kcal
(28%)
Carbohydrates
83g
(28%)
Protein
4g
(8%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
123mg
(41%)
Sodium
246mg
(10%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
69g
(138%)
Vitamin A
820IU
(16%)
Vitamin C
5mg
(6%)
Calcium
89mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 568
% Daily Value*
| Serving | 1slice | |
| Calories | 568kcal | 28% |
| Carbohydrates | 83g | 28% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 246mg | 10% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 69g | 138% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.