Lemon-y Zucchini Cake with Cream Cheese Frosting and Lemon Glaze
Makes 1Four-layered 6-inch cake
Ingredients
Lemon Zucchini Cake
2 1/2cup(315g) all-purpose flour
2tspbaking powder
1/2tspbaking soda
1/2tspsalt
1/2tspcinnamon
1/4tspfreshly grated nutmeg
1/2cup+ 2 tbsp (150ml) grapeseed oil
1 1/2cup(300g) granulated sugar
2tsplemon zest
3large eggs
1 1/2cup(225g) grated zucchini, drained
3tbspbuttermilk
1tspfresh lemon juice
Cream Cheese Frosting
4oz(115g) cream cheese, at room temperature, Note: Tessa's original recipe calls for goat cheese but because I have a palette of a 5 year old, I opted for cream cheese instead. I replaced the goat cheese for cream cheese at a 1:1 ratio
1/2cup(115g) unsalted butter, at room temperature
3cup(375g) icing sugar
2 - 3tspwhole milk
1/2tspvanilla extract
Lemon Glaze
1cup(125g) icing sugar
2 - 3tbspfresh lemon juice
2tsplemon zest
Instructions
Lemon Zucchini Cake
Preheat the oven at 350F and grease four cake pans.
Whisk together all the dry ingredients and set aside.
In the bowl of a standing mixer with a paddle attachment, beat together the oil, sugar, and lemon zest together on medium speed for 2 minutes. Add the eggs, one at a time.
Slowly mix in the dry ingredients until the dry ingredients are no longer visible. Careful not to overmix.
Gently fold in the zucchini, buttermilk, and lemon juice.
Divide the batter in the greased cake pans and bake for 24 - 26 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 - 15 minutes before removing them from the pan.
Cream Cheese Frosting
In a mixer, cream together the cream cheese and unsalted butter until mixture is light and fluffy. Slowly add in the icing sugar, one cup at a time. Add in the vanilla extract. Add in the milk, one tablespoon at a time until desired consistency is reached.
Lemon Glaze
Add 2 tablespoons of fresh lemon juice and 2 teaspoons of lemon zest to one cup of icing sugar and mix well. If glaze is too thick, add the last tablespoon of lemon juice.