Lemon Zucchini Cake With Lemon Cream Cheese Frost Recipes

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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

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 ZUCCHINI CAKE WITH LEMON CREAM CHEESE FROST



Lemon Zucchini Cake With Lemon Cream Cheese Frost image

I love lemon and zucchini.....and together....delicious!!! Easy, fast and nutritious.....somewhat!!.....LOL

Provided by Doreen Fish

Categories     Fruit Desserts

Number Of Ingredients 11

1 box lemon cake mix
4 large eggs; slightly beaten
2 c zucchini; peeled & grated
4 oz pkg. instant lemon pudding
1 tsp grated lemon zest
FROSTING
3 Tbsp butter; room temp.
3 oz cream cheese; softened
1 1/2 c powdered sugar
1 tsp grated lemon zest
1 tsp fresh lemon juice

Steps:

  • 1. Mix all cake ingredients on low speed for 3 minutes.
  • 2. Pour into prepared 9x13" baking pan. Bake @ 325F for 40 minutes.
  • 3. Remove cake from oven & let cool completely. Meanwhile, prepare frosting.
  • 4. Cream together butter & cream cheese. Add powdered sugar & mix well. Add lemon juice & zest and mix to combine.
  • 5. Frost cooled cake and garnish with lemon if desired.

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

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

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

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

LEMON CAKE WITH LEMON CREAM CHEESE FROSTING



Lemon cake with Lemon Cream Cheese Frosting image

I LOVE lemon!! So I decided to make a lemon cake out of the box and add my own ingredient's to the recipe, I love cold cake and this one tops my list during the summer time! I do plan to start making my own cake from scratch, this is a promise I have made myself to start doing this year, I hope to start making all my cakes from...

Provided by Elizabeth Lancaster

Categories     Fruit Desserts

Time 50m

Number Of Ingredients 14

CAKE
1 box lemon cake of your brand choice, i prefer duncan hines lemon cake
1 1/3 c water
3 large eggs
1/3 c vegetable oil
1 tsp pure vanilla extract
2 tsp pure lemon juice, or pure lemon extract
FROSTING
4 oz unsalted butter,room temp
4 oz cream cheese,room temp
2 c powdered sugar
1 tsp pure vanilla extract
3-4 tsp lemon zest, grated
1/2-1 tsp lemon extract/juice

Steps:

  • 1. Pre-heat oven to 350* Grease two 9 in cake pans and set aside. Make cake according to package directions, I add 1 tsp. of vanilla and 2tsp. of pure lemon juice
  • 2. Bake for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks
  • 3. While cakes are cooling, Make your Cream cheese frosting, shred lemon peel and set aside. (Save some lemon zest for a garnish if you please) In a medium mixing bowl combine cream cheese(room temp), butter and vanilla and lemon juice, beat with electric mixer on low to medium speed until light and fluffy. Slowly add powdered sugar, beat well. Stir in the lemon peel.
  • 4. place one cake on a plate or cake stand, and spread 1/3 of frosting on cake, place other cake round on top of the frosted cake, and spread the rest of the frosting on the cake, and its sides, sprinkle lemon zest on top of the cake as a garnish if you would like a little extra pretty!! (totally optional) Place in Fridge for at least 2 hours and slice and serve cold, Enjoy!

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