LEMON-ZUCCHINI TEXAS SHEET CAKE
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
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 CREAM CAKE
Drizzling limoncello liqueur over the layers before frosting adds a puckery punch to this refreshing confection. -Amy Frederick, Island City, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon zest. Store in the refrigerator.
Nutrition Facts : Calories 446 calories, Fat 27g fat (12g saturated fat), Cholesterol 114mg cholesterol, Sodium 326mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON ZUCCHINI CAKE
This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray a loaf pan with baking spray and line with parchment paper. Set aside.
- Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
- In a large bowl, combine the sugar and olive oil. Whisk to combine.
- Add eggs and almondmilk and whisk together.
- Add lemon juice and vanilla extract and stir to combine.
- Add flour mixture and stir just until incorporated.
- Fold in zucchini and lemon zest.
- Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
- Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
Nutrition Facts : Calories 331 kcal, Carbohydrate 57 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 144 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
ZUCCHINI SPICE CAKE WITH CREAM CHEESE FROSTING
This Zucchini Spice Cake with Cream Cheese Frosting brings home all the warm and flavorful fall spices to an incredibly moist zucchini cake. We'll use 3 whole cups of zucchini!
Provided by Sara Kennedy
Categories Dessert
Time 55m
Number Of Ingredients 17
Steps:
- Prep a 9x13" cake pan with parchment and spray with non-stick spray or rub with a light coat of oil or butter to prevent sticking. Set aside.
- Combine dry ingredients. Set aside.
- Grate the zucchini. Enough for 3 loosely packed cups. Set aside.
- In a medium-large bowl, beat softened butter, oil, white sugar, and brown sugar. The mixture will lighten and whip up when it becomes fully incorporated.
- Add eggs, one at a time, and beat after each addition. Add vanilla.
- Add the dry ingredients in 2 batches. Mix on low speed just long enough to fully incorporate the flour. Avoid overmixing.
- Switch to a spoon or spatula and fold in the zucchini. The batter will be thick but will be smooth & silky once the zucchini has a chance to meld with the rest of the ingredients.
- Pour the batter into the prepared pan, spread evenly.
- Bake at 350f for about 30 - 35 minutes or until a cake tester comes out clean. Avoid over-baking.
- You'll need 1 recipe of my Cream Cheese Frosting (or your own favorite recipe).
- Allow the cake to fully cool and frost.
- Sprinkle with nuts (optional). Slice and serve. See notes.
Nutrition Facts : Calories 265 kcal, Carbohydrate 34 g, Protein 4 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 297 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
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