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Instructions
Step 1: Prepare the Cake Batter
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Combine Sugars and Oil: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
- Add Eggs and Flavorings: Beat in the eggs, vanilla extract, lemon zest, and lemon juice until smooth.
- Add Zucchini: Stir in the grated zucchini.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Step 2: Bake the Cake
- Pour and Bake: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 3: Make the Cream Cheese Frosting
- Beat the Ingredients: In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Add Sugar and Flavoring: Gradually add the powdered sugar, then mix in the vanilla extract and lemon juice. Beat until fluffy and well combined.
Step 4: Frost the Cake
- Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Garnish: If desired, sprinkle with additional lemon zest for an extra pop of flavor and color.
Tips for Success
- Zucchini Preparation: Grate the zucchini finely, and if it’s very watery, squeeze out some excess moisture with a clean kitchen towel.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: The cake can also be frozen without the frosting for up to 3 months. Thaw in the refrigerator before serving.
