Description
A moist and zesty lemon zucchini cake layered with a creamy cheese filling, perfect for a flavorful dessert.
Ingredients
Scale
For the Crust:
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine flour, sugar, baking soda, salt, and baking powder. Mix in eggs, oil, vanilla extract, lemon juice, and lemon zest. Fold in grated zucchini.
- Pour half of the batter into the prepared pan. Spread the softened cream cheese mixture over the batter, then pour the remaining batter on top. Bake for 30 minutes or until a toothpick comes out clean.
Notes
You can customize the seasonings to taste.