This lemon zucchini cake is ultra-moist, bright with fresh citrus flavor, and layered with a creamy lemon cream cheese filling.

Scale

Cake:

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter

1 cup sugar

2 large eggs

1/4 cup lemon juice

1 tsp vanilla extract

1 cup shredded zucchini

Cream cheese filling:

4 oz cream cheese

1/4 cup powdered sugar

1 tsp lemon zest

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1. Preheat oven to 350°F and prepare pan.

2. Whisk dry ingredients.

3. Cream butter and sugar until fluffy.

4. Add eggs, lemon juice, and vanilla.

5. Mix in dry ingredients and zucchini.

6. Beat filling ingredients until smooth.

7. Layer batter and filling in pan.

8. Bake 40–45 minutes.

9. Cool completely before slicing.

Do not overmix batter.

Use fresh lemon juice.

Cool fully for clean slices.