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Moist Lemon Zucchini Sheet Cake Recipe with Easy Cream Cheese Glaze

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A bright, zesty lemon zucchini sheet cake with a tender, moist crumb paired perfectly with a tangy cream cheese glaze. This easy-to-make dessert combines fresh lemon and zucchini for a refreshing and wholesome treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (180ml) vegetable oil (canola recommended)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon zest
  • ¼ cup (60ml) fresh lemon juice
  • 2 cups grated zucchini (about 2 medium zucchinis, squeezed dry)
  • 4 oz (115g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

  1. Wash and trim about two medium zucchinis. Grate them finely using the small holes of a box grater, then place the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible. Set aside.
  2. Preheat oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) rimmed sheet pan lightly with butter or non-stick spray. Line with parchment paper if desired.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  4. In another bowl, whisk together the granulated sugar and vegetable oil until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Gently fold the grated zucchini into the wet mixture using a rubber spatula until evenly distributed.
  6. Slowly add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing.
  7. Pour the batter into the prepared sheet pan and smooth the top with a spatula.
  8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  9. Cool the cake completely in the pan on a wire rack for at least 30 minutes.
  10. To make the cream cheese glaze, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, mixing until combined. Stir in lemon juice and vanilla extract. Adjust consistency with a teaspoon of milk or lemon juice if needed.
  11. Spread the cream cheese glaze evenly over the cooled cake. Let set for 15-20 minutes before slicing.

Notes

Squeeze out as much moisture as possible from the grated zucchini to avoid a soggy cake. Fold wet and dry ingredients gently to keep the cake light and tender. Use only the yellow part of lemon zest to avoid bitterness. Apply cream cheese glaze only after the cake is completely cool to prevent melting.

Nutrition

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

Find it online: https://elvafood.com/moist-lemon-zucchini-sheet-cake-recipe-with-easy-cream-cheese-glaze/