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.

Ingredients

Scale

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.

Instructions

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