Prepare to embark on a culinary adventure that will transform your perception of desserts forever! This Lemon Lime Zucchini Cake is not just another ordinary cake – it's a magical fusion of unexpected ingredients that will tantalize your taste buds and leave your guests absolutely speechless. Imagine a moist, tender cake bursting with vibrant citrus notes and hidden nutrition from zucchini, topped with a luxuriously creamy frosting that will make you forget all about traditional desserts. Whether you're a baking enthusiast or a curious foodie, this recipe promises to be your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- 1 package cream cheese
- 1/4 cup butter
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray and line with parchment paper.
- Grate fresh zucchini using a box grater. After grating, use a clean kitchen towel to squeeze out excess moisture from the zucchini.
- In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk together until smooth and well incorporated.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Add lemon and lime zest to the dry ingredients and mix well.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold the drained zucchini into the batter until evenly distributed.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool completely in the pan on a wire rack for about 1 hour.
- For the frosting, beat softened cream cheese and butter in a mixer until smooth and creamy.
- Gradually add powdered sugar, lemon juice, and lime juice to the cream cheese mixture. Beat until light and fluffy.
- Once the cake is completely cooled, spread the lemon-lime cream cheese frosting evenly over the top.
- Optional: Garnish with additional lemon and lime zest or thin citrus slices before serving.
- Cut into 12 equal squares and serve at room temperature. Store any leftovers in the refrigerator for up to 3 days.
Tips
- Moisture is Key: Always squeeze excess water from grated zucchini to prevent a soggy cake.
- Don't Overmix: Stir the batter just until ingredients are combined to keep the cake tender.
- Room Temperature Matters: Ensure eggs and cream cheese are at room temperature for smoother mixing.
- Zest Technique: Use a microplane for fine, fragrant citrus zest that distributes evenly.
- Cooling is Crucial: Let the cake cool completely before frosting to prevent melting.
- Storage Tip: For maximum freshness, store in an airtight container in the refrigerator.
- Make Ahead: This cake actually tastes better the next day as flavors continue to meld!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 5g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 65mg
