Lemon Zucchini Cake With Basil Cream Cheese Frosting

Looking for a cake that’s both delightfully moist and bursting with fresh flavors? This Lemon Zucchini Cake with Basil Cream Cheese Frosting is a showstopper! The tender crumb of zucchini cake, infused with bright lemon zest and a hint of cinnamon, is perfectly complemented by a tangy, herbaceous cream cheese frosting. It’s a surprisingly sophisticated treat that’s perfect for afternoon tea, a summer gathering, or simply a little self-care. This recipe balances sweetness with acidity and adds an unexpected herbal note that will leave everyone wanting more. Let’s dive into the ingredients you’ll need to create this masterpiece!

Ingredients You’ll Need

• 240 g (2 cups) All-Purpose Flour: The foundation of our cake, providing structure. Using all-purpose flour ensures a tender crumb.
• 2 tsp (10 g) Baking Powder: A crucial leavening agent, working with the baking soda to create a light and airy texture.
• ½ tsp (2 g) Baking Soda: Another leavening agent, reacting with the acidity in the yogurt and lemon juice to help the cake rise.
• ¼ tsp (1 g) Salt: Enhances the flavors of all the other ingredients and balances the sweetness.
• 1 tsp (5 g) Ground Cinnamon: Adds a warm, comforting spice note that complements the lemon and zucchini beautifully.
• 180 g (¾ cup) Granulated Sugar: Provides the primary sweetness for the cake.
• 120 g (½ cup) Light Brown Sugar: Adds depth of flavor and contributes to a moist texture. The molasses in brown sugar adds a subtle caramel note.
• 120 ml (½ cup) Extra-Virgin Olive Oil: A surprising but wonderful addition! Olive oil creates an incredibly moist and tender crumb, and its subtle flavor pairs well with the lemon.
• 3 Large Eggs, Room Temperature: Bind the ingredients together and contribute to the cake’s structure. Room temperature eggs emulsify more easily, resulting in a smoother batter.
• 180 ml (¾ cup) Plain Yogurt: Adds moisture and tenderness to the cake. The acidity in the yogurt also helps activate the baking soda.
• 1 tsp (5 ml) Alcohol-Free Vanilla Extract: Enhances the overall flavor profile with its warm, aromatic notes.
• 2 tsp (10 ml) Fresh Lemon Juice: Provides a bright, zesty acidity that cuts through the sweetness and complements the zucchini.
• Zest of 2 Lemons (about 2 tbsp): The key to a vibrant lemon flavor! Lemon zest contains the aromatic oils, delivering a more intense lemon experience than the juice alone.
• 180 g (2 cups) Grated Zucchini, Excess Water Squeezed: Adds moisture, a subtle vegetable flavor, and a beautiful texture to the cake. Squeezing out the excess water prevents the cake from becoming soggy.
• 225 g (8 oz) Cream Cheese, Softened: The base of our luscious frosting, providing a creamy and tangy foundation.
• 115 g (½ cup) Unsalted Butter, Softened: Adds richness and a smooth texture to the frosting.
• 200 g (1 cup) Powdered Sugar, Sifted: Sweetens the frosting and creates a light and fluffy consistency. Sifting prevents lumps.
• 2 tbsp (30 ml) Fresh Lemon Juice: Adds a tangy kick to the frosting, balancing the sweetness.
• Zest of 1 Lemon (1 tbsp): Reinforces the lemon flavor in the frosting.
• 2 tbsp (30 ml) Finely Chopped Fresh Basil: The secret ingredient! Basil adds a surprising and delightful herbal twist to the frosting.
• Pinch of Salt: Balances the sweetness and enhances the other flavors in the frosting.
• Candied Lemon Zest for Garnish: Adds a beautiful visual element and a concentrated burst of lemon flavor.
• Small Fresh Basil Leaf for Garnish: Provides a pop of color and reinforces the herbal notes of the frosting.

Baking the Lemon Zucchini Cake: A Step-by-Step Guide

1. Preheat and Prepare: Begin by preheating your oven to 180°C (350°F). This ensures even baking. Thoroughly grease a 23cm (9-inch) round cake pan. Lining the bottom with parchment paper is crucial; it prevents sticking and allows for easy removal of the cake.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Whisking is important to evenly distribute the leavening agents (baking powder and baking soda) and spices, resulting in a consistent texture. Set this mixture aside.
3. Cream Sugars and Oil: In a separate bowl, combine the granulated sugar, brown sugar, and olive oil. Beat these ingredients together until the mixture is smooth and well combined. The olive oil contributes to a wonderfully moist crumb, while the combination of sugars provides both sweetness and depth of flavor.
4. Incorporate Eggs: Add the eggs one at a time to the sugar and oil mixture, beating well after each addition. This ensures each egg is fully emulsified into the batter, creating a stable and airy base.
5. Add Wet Ingredients: Stir in the plain yogurt, vanilla extract, lemon juice, and lemon zest. The yogurt adds tenderness to the cake, while the vanilla enhances the overall aroma. The lemon juice and zest provide a bright, citrusy flavor.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough cake.
7. Fold in Zucchini: Gently fold in the grated zucchini, ensuring it’s evenly distributed throughout the batter. Squeezing out excess water from the zucchini is vital to prevent a soggy cake.
8. Bake to Perfection: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Cooling Process: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking apart while still warm and delicate.

Crafting the Basil Cream Cheese Frosting

The basil cream cheese frosting is what truly elevates this cake. The herbaceous notes of basil complement the lemon and zucchini beautifully. Here’s how to make it:

1. Cream Cheese and Butter: In a bowl, beat the softened cream cheese and butter together until light and fluffy. This creates a smooth and spreadable base for the frosting.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, beating until the frosting is smooth and free of lumps. Sifting the powdered sugar prevents a grainy texture.
3. Lemon Infusion: Stir in the lemon juice and lemon zest. The lemon juice adds a tangy kick, while the zest intensifies the lemon flavor.
4. Basil Incorporation: Gently fold in the finely chopped fresh basil and a pinch of salt. Be careful not to overmix, as this can bruise the basil and affect its color.

Why Zucchini in Cake? The Science of Moisture

Using zucchini in cake isn’t just about sneaking in vegetables! Zucchini is incredibly high in water content. When grated and incorporated into the batter, it adds significant moisture, resulting in a tender and incredibly moist cake. The zucchini’s mild flavor is easily masked by the lemon and spices, making it a perfect, almost invisible, addition. It also provides a subtle textural element.

The Magic of Basil and Lemon: A Flavor Pairing

The combination of basil and lemon is a classic for a reason. Basil’s slightly peppery and anise-like notes beautifully complement the bright acidity of lemon. In this frosting, the basil doesn’t overpower; instead, it adds a subtle herbal complexity that enhances the overall flavor profile of the cake. It’s an unexpected twist that will leave your taste buds delighted.

Tips for the Best Lemon Zucchini Cake

• Don’t Skip Squeezing the Zucchini: Seriously, this is key! Excess moisture will ruin the texture.
• Room Temperature Ingredients: Using room temperature eggs, cream cheese, and butter ensures they emulsify properly, creating a smooth and even batter and frosting.
• Freshly Grated Zucchini: Pre-grated zucchini often contains more moisture. Freshly grated is always best.
• Gentle Folding: When folding in the zucchini and basil, be gentle to avoid deflating the batter or bruising the basil.

Frequently Asked Questions

Can I use a different oil?

While olive oil is recommended for its flavor and moisture-enhancing properties, you can substitute it with another neutral-flavored oil like canola or vegetable oil.

Can I make this cake gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check the blend’s instructions, as some may require additional binding agents.

How long does the cake stay fresh?

This cake stays fresh for up to 3-4 days when stored in an airtight container at room temperature. The frosting is best enjoyed within 2-3 days.

This Lemon Zucchini Cake with Basil Cream Cheese Frosting is a delightful treat that’s perfect for any occasion. The combination of flavors and textures is truly irresistible. Don’t forget to save this recipe to Pinterest for later inspiration!

moist lemon zucchini cake recipe with lemon frosting

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• Author: Jusmira Rayne
• Total Time: 70 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This Lemon Zucchini Cake with Basil Cream Cheese Frosting is a moist and flavorful treat, combining bright lemon zest, tender zucchini, and a tangy, herbaceous cream cheese frosting. It’s perfect for any occasion and offers a sophisticated balance of sweet and savory flavors.

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Ingredients

Scale 1x2x3x

• 240 g (2 cups) All-Purpose Flour: Provides structure.
• 2 tsp (10 g) Baking Powder: Leavening agent for a light texture.
• 0.5 tsp (2 g) Baking Soda: Reacts with acidity for rise.
• 0.25 tsp (1 g) Salt: Enhances flavors.
• 1 tsp (5 g) Ground Cinnamon: Adds warm spice.
• 180 g (0.75 cup) Granulated Sugar: Primary sweetness.
• 120 g (0.5 cup) Light Brown Sugar: Adds depth and moisture.
• 120 ml (0.5 cup) Extra-Virgin Olive Oil: Creates a moist crumb.
• 3 Large Eggs: Binds ingredients.
• 180 ml (0.75 cup) Plain Yogurt: Adds moisture and tenderness.
• 1 tsp (5 ml) Vanilla Extract: Enhances flavor.
• 2 tsp (10 ml) Lemon Juice: Provides acidity.
• 2 tbsp Lemon Zest: Intense lemon flavor.
• 180 g (2 cups) Grated Zucchini: Adds moisture and texture.
• 225 g (8 oz) Cream Cheese: Frosting base.
• 115 g (0.5 cup) Unsalted Butter: Frosting richness.
• 200 g (1 cup) Powdered Sugar: Frosting sweetness.
• 2 tbsp Lemon Juice: Tangy frosting flavor.
• 1 tbsp Lemon Zest: Reinforces lemon flavor.
• 2 tbsp Chopped Basil: Herbal twist.
• Pinch of Salt: Balances frosting.
• Candied Lemon Zest: Garnish.
• Fresh Basil Leaf: Garnish.

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Instructions

1. Preheat and Prepare: Preheat oven to 180°C (350°F) and grease a 23cm (9-inch) round cake pan with parchment paper.
2. Combine Dry Ingredients: Whisk flour, baking powder, baking soda, salt, and cinnamon.
3. Cream Sugars and Oil: Beat sugars and olive oil until smooth.
4. Incorporate Eggs: Add eggs one at a time, beating well.
5. Add Wet Ingredients: Stir in yogurt, vanilla, lemon juice, and zest.
6. Combine Wet and Dry: Gradually add dry ingredients, mixing until just combined.
7. Fold in Zucchini: Gently fold in grated zucchini.
8. Bake to Perfection: Pour batter into pan and bake for 45-50 minutes.
9. Cooling Process: Cool in pan for 10 minutes, then invert onto a wire rack.

Notes

Squeezing excess water from the zucchini is crucial for preventing a soggy cake. Using room temperature ingredients ensures proper emulsification.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350 kcal
• Sugar: 30 g
• Sodium: 200 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 80 mg

Keywords: lemon,zucchini,cake,basil,frosting,baking,dessert,moist,easy