Best Lemon Zucchini Cake With Lemon Cream Cheese Frost Recipes

LEMON-ZUCCHINI TEXAS SHEET CAKE

Lemon-Zucchini Texas Sheet Cake image

Awesome lemon sheet cake! This recipe was given to me by my awesome cousin Laurie Greene-Collins. This is the moistest cake ever! Lemon adds an extra touch.

Provided by AFGRANDMA

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 24

Number Of Ingredients 14

Ingredients

2 cups white sugar
2 cups shredded zucchini
1 cup vegetable oil
3 large eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup lemon juice
1 tablespoon lemon extract
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon lemon extract
4 ½ cups powdered sugar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2x10-1/2-inch sheet cake pan.
Mix sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer. Combine flour, baking soda, baking powder, and salt in another bowl. Add dry ingredients to sugar mixture and combine; don't overbeat. Mix in lemon juice and lemon extract. Pour into the prepared pan.
Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
Meanwhile, beat cream cheese and butter for frosting together in a bowl. Beat in lemon extract, then gradually beat in powdered sugar. Frost cooled cake.

Nutrition Facts : Calories 363.3 calories, Carbohydrate 50.9 g, Cholesterol 43.7 mg, Fat 17 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 146.9 mg, Sugar 40 g

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Zucchini Cake with Cream Cheese Frosting image

Cindy West of Marshalltown, Iowa fixes this moist snack cake topped with sweet cream cheese frosting. "Squares of this cake freeze extremely well," she notes.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield about 24 servings.

Number Of Ingredients 14

Ingredients

3 large eggs
3/4 cup canola oil
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
2 cups shredded zucchini
FROSTING:
3 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
2 to 3 tablespoons milk

Steps:

In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.

Nutrition Facts : Calories 254 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 210mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 2g protein.

LEMON CREAM CAKE

Lemon Cream Cake image

Drizzling limoncello liqueur over the layers before frosting adds a puckery punch to this refreshing confection. -Amy Frederick, Island City, Oregon

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 package yellow cake mix (regular size)
1-1/4 cups water
3 large eggs, room temperature
1/3 cup canola oil
1 teaspoon lemon extract
1 carton (8 ounces) mascarpone cheese
1 cup heavy whipping cream
1/2 cup lemon curd
1/4 cup limoncello, optional
Fresh raspberries and lemon zest strips

Steps:

In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon zest. Store in the refrigerator.

Nutrition Facts : Calories 446 calories, Fat 27g fat (12g saturated fat), Cholesterol 114mg cholesterol, Sodium 326mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

ZUCCHINI CAKE WITH LEMON CREAM CHEESE FROSTING

Zucchini Cake with Lemon Cream Cheese Frosting image

Make and share this Zucchini Cake with Lemon Cream Cheese Frosting recipe from Food.com.

Provided by Crabbycakes

Categories Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 16

Ingredients

1 box spice cake mix
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
1/2 cup vegetable oil
2 teaspoons fresh lemon juice
1/4 cup orange juice
1/4 cup honey
2 cups finely grated zucchini
1/2 cup coarsely chopped walnuts (optional)
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
1 teaspoon lemon extract
1 teaspoon vanilla extract
4 1/2-5 cups powdered sugar
1/2 cup chopped pecans, toasted

Steps:

For Cake: Preheat oven to 350 degrees F.
In large bowl, combine cake mix, cinnamon and nutmeg.
Add eggs, oil, lemon juice, orange juice, and honey.
Mix on low speed to blend, then beat on medium for 2 minutes.
Stir in zucchini (and walnuts if desired).
Divided batter between 2 greased and floured round cake pans.
Bake for 30-35 minutes, or until cakes test done.
Cool and frost with Lemon Cream Cheese Frosting.
TO Make Frosting: In medium bowl, mix cream cheese, butter, lemon extract and vanilla until throughly blended.
Add powdered sugar slowly, mixing well after each addition, until mixture reaches spreading consistency.
Stir in pecans.

Nutrition Facts : Calories 7424.5, Fat 392.6, SaturatedFat 145, Cholesterol 1128, Sodium 4271, Carbohydrate 947.7, Fiber 16.8, Sugar 804.4, Protein 63.9