Lemon Zucchini Cake

 

Lemon Zucchini Cake

Ingredients

• 1 cup butter
• 1 ¾ cups sugar
• 2 tsp vanilla
• 2 tbsp lemon zest
• 4 eggs, room temperature
• 2 cups finely grated zucchini (do not squeeze liquid out)
• 3 cups flour
• 1 tbsp baking powder
• ¾ tsp salt
• ¼ cup lemon juice
• Cream cheese frosting

Instructions

Preheat oven to 350°F. Grease and flour two 9‑inch cake pans.

Cream butter and sugar until light and fluffy. Beat in vanilla, lemon zest, and eggs until smooth.

In a separate bowl, whisk dry ingredients together. Mix in half of the dry ingredients, then add lemon juice. Add remaining dry ingredients and mix gently. Fold in shredded zucchini.

Divide batter evenly between pans and tap lightly to remove air bubbles.

Bake 26–29 minutes, until the cake springs back when gently pressed. Cool completely in pans on a rack before frosting.