Lemon Cream Cake Recipe Recipes Recipe For Zucchini

LEMON ZUCCHINI CAKE

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.

ZUCCHINI LEMON CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine eggs, sugar, oil, lemon juice, zest; beat well.
• Add zucchini and mix well.
• Sift the dry ingredients into small bowl.
• Mix dry ingredients into the zucchini mixture.
• Fold in nuts.
• Pour into a greased 9" by 13" pan.
• Bake at 350 degrees for 30 to 40 minutes, or until done.
• Cool and dust with powdered sugar.

ZUCCHINI CAKE WITH LEMON CREAM CHEESE FROSTING

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.

LEMON-ZUCCHINI TEXAS SHEET CAKE

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.

ZUCCHINI CAKE WITH LEMON CREAM CHEESE FROSTING RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 325 degrees. Lightly spray three 6" round cake pans and line the bottoms with wax paper or parchment paper. 2. In a large bowl, mix together the dry ingredients for the cake. In a medium bowl, beat together all the remaining ingredients for the cake. Pour into the dry ingredients and mix well. Divide evenly between the three pans. 3. Bake for 30-35 minutes until the cake bounces back when gently touched in the center. While the cake bakes, use a wooden spoon to beat together the cream cheese, butter and lemon zest until smooth. Add the remaining frosting ingredients and mix until smooth and lump free. 4. Cool the cakes for 10 minutes in the pan, then invert onto a cooling rack. Remove the pan and slowly peel away the wax/parchment paper liners. Allow to cool completely before frosting.