Member's ChoiceLight and fluffy, this cake is filled with rich lemon flavor. Adding zucchini makes it nice and moist. Plus, hidden veggies never hurt anyone. The creamy frosting is the perfect amount. There's just a thin layer of sweet yumminess. A delicious dessert when trying to find ways to use zucchini in the summer. I love lemon and zucchini... and together... delicious! Easy, fast, and nutritious... somewhat! LOL
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- 1 - box lemon cake mix
- 4 large eggs, slightly beaten
- 2 cup(s) zucchini, peeled & grated
- 1 package(s) instant lemon pudding (3.4 oz)
- 1 teaspoon(s) grated lemon zest
- FROSTING
- 3 tablespoon(s) butter, room temp.
- 3 ounce(s) cream cheese, softened
- 1 1/2 cup(s) powdered sugar
- 1 teaspoon(s) grated lemon zest
- 1 teaspoon(s) fresh lemon juice
Intructions :
- Mix all cake ingredients on low speed for 3 minutes.
- Pour into prepared 9x13 baking pan.
- Bake at 325 F for 40 minutes.
- Remove cake from the oven and let cool completely. Meanwhile
- prepare the frosting. Cream together butter and cream cheese.
- Add powdered sugar and mix well.
- Add lemon juice and zest, mix to combine.
- Frost cooled cake and garnish with lemon if desired.
Rated 5/5 based on 69 Reviews
Keyword : lemon-zucchini-cake-American