Print

Moist Lemon Poppy Seed Zucchini Cake with Cream Cheese Frosting

moist lemon poppy seed zucchini cake - featured image
Print Recipe

A moist and flavorful lemon poppy seed zucchini cake that balances bright citrus zing with subtle crunch and the natural moisture of zucchini, topped with a tangy cream cheese frosting. Perfect for an easy homemade dessert that feels special yet simple.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups (250g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon zest (from about 2 lemons)
  • 1/4 cup (60ml) fresh lemon juice
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis, squeezed to remove excess water)
  • 2 tablespoons poppy seeds
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 1 teaspoon fresh lemon zest (for frosting)
  • 1 teaspoon fresh lemon juice (optional, for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving overhang for easy removal.
  2. Wash and trim 2 medium zucchinis. Grate finely using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
  4. In a large bowl, beat sugar and vegetable oil until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Gently fold grated zucchini into the wet mixture until evenly distributed.
  6. Add dry ingredients to wet ingredients in batches, folding carefully until just combined. Avoid overmixing.
  7. Pour batter into prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
  9. Let cake cool in pan for 15 minutes, then lift out using parchment paper and transfer to a wire rack to cool completely.
  10. For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract, lemon zest, and optional lemon juice.
  11. Once cake is completely cool, spread cream cheese frosting evenly on top. Use a spatula to create soft swirls if desired.

Notes

Squeeze zucchini well to avoid soggy cake. Use fresh lemons for best flavor. Do not overmix batter to keep cake tender. Chill frosting if too soft before spreading. Toast poppy seeds lightly for enhanced flavor (optional). Cake stores well in fridge up to 4 days and freezes up to 3 months.

Nutrition

Keywords: lemon cake, zucchini cake, poppy seed cake, cream cheese frosting, moist cake, homemade dessert, easy baking, lemon poppy seed, zucchini dessert

Find it online: https://sofiaspice.com/moist-lemon-poppy-seed-zucchini-cake-recipe-perfect-for-easy-homemade-desserts/