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Moist Lemon Glazed Zucchini Sheet Cake

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A moist and tangy lemon glazed zucchini sheet cake topped with cream cheese frosting, perfect for easy and refreshing desserts.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon lemon zest (about 2 lemons)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (120ml) vegetable oil (canola preferred)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk (or milk plus 1 tablespoon lemon juice)
  • 2 cups (about 2 medium) zucchini, finely grated and squeezed
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch sheet pan and optionally line with parchment paper.
  2. Grate 2 medium zucchinis and squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
  4. In another bowl, whisk granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. Alternately add dry ingredients and buttermilk to the wet mixture in thirds and halves, mixing gently until combined without overmixing.
  6. Fold grated zucchini gently into the batter with a rubber spatula.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cake in pan on a wire rack for 20 minutes.
  10. Whisk powdered sugar, lemon juice, and lemon zest to make lemon glaze. Drizzle over warm cake and let set for 10-15 minutes.
  11. Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and lemon juice. Beat until fluffy (3-5 minutes).
  12. Once glaze has set, spread cream cheese frosting evenly over the cake.
  13. Chill cake for about 30 minutes before slicing and serving.

Notes

Squeeze out excess moisture from zucchini to avoid soggy cake. Use room temperature ingredients for smoother batter and frosting. Gradually mix dry ingredients and buttermilk to avoid tough cake. Drizzle glaze over warm cake for better absorption. Chill frosting if too soft before spreading.

Nutrition

Keywords: lemon cake, zucchini cake, sheet cake, cream cheese frosting, lemon glaze, easy dessert, moist cake, summer dessert

Find it online: https://coracooks.com/moist-lemon-glazed-zucchini-sheet-cake-recipe-perfect-for-easy-desserts/