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Zucchini Cake with Lemon Curd Filling
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Zucchini Cake with Lemon Curd Filling

An incredibly moist, delicious zucchini cake with a lemon curd filling and cream cheese frosting. Adapted from Nigella Lawson's courgette cake recipe.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8
Calories: 423 kcal
Course: Dessert
Cuisine: American, British

Ingredients

For the cake
  • 1 1/4 lb zucchini 3 to 4 medium zucchinis, green or yellow (courgettes
  • 2 egg large
  • 1 tsp vanilla extract essence or paste
  • 1/2 cup vegetable oil
  • 1/2 cup sugar plus one tablespoon
  • 1 1/2 cups all-purpose flour or cake flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • lemon zest from one lemon or lime
For the filling
  • 1/2 cup lemon curd
For the frosting
  • 8 oz cream cheese room temperature
  • 1/2 cup confectioners sugar sifted
  • 1 tbsp lemon juice from one lemon or lime (use zest for cake, or lime juice
  • 2-3 tbsp pistachio nuts lightly chopped

Instructions

To bake the cake
    Cup of Yum
  1. Preheat oven to 350ºF
  2. Grate zucchini (don’t peel them) using a food processor fitted with the grating blade or the coarse side of a box grater. Don’t go too fine or they can turn into a wet mush. When you’ve grated them, put them in a sieve over the sink to drain. If they seem very wet, you can squeeze the liquid out with a tea towel.
  3. Put the eggs, oil, vanilla, and sugar in a bowl and beat them until creamy. Sift in the flour, baking soda, and baking powder and continue to beat until well combined. Now stir in the grated zucchini.
  4. Pour the mixture into the pans, and bake for 30 minutes until slightly browned and firm to the touch. Leave in their pans on a rack for 5 – 10 minutes, then turn out and let cool on the rack until your filling and icing are ready.
To make the frosting
  1. While the cake is cooling, beat the cream cheese in a bowl until smooth, add the confectioners’ sugar, beating well to combine, and then stir in the lemon juice to taste. Keep at room temperature.
Assemble cake
  1. Put one cake on the plate and spread with completely cooled lemon curd. Put on the top cake and smear it thickly with the cream-cheese icing. The icing will firm up if it's chilled. Scatter chopped pistachios over the top of the zucchini cake just before serving to keep them crunchy.

Notes

  • Use this recipe for Seriously Lemony Lemon Curd or use a good jarred one.

Nutrition Information

Calories 423kcal (21%) Carbohydrates 50g (17%) Protein 7g (14%) Fat 26g (40%) Saturated Fat 18g (90%) Trans Fat 1g (50%) Cholesterol 72mg (24%) Sodium 250mg (10%) Potassium 265mg (6%) Fiber 1g (4%) Sugar 24g (48%) Vitamin A 582IU (12%) Vitamin C 13mg (14%) Calcium 64mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 423

% Daily Value*

Calories 423kcal 21%
Carbohydrates 50g 17%
Protein 7g 14%
Fat 26g 40%
Saturated Fat 18g 90%
Trans Fat 1g 50%
Cholesterol 72mg 24%
Sodium 250mg 10%
Potassium 265mg 6%
Fiber 1g 4%
Sugar 24g 48%
Vitamin A 582IU 12%
Vitamin C 13mg 14%
Calcium 64mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.