Lemon Zucchini Cake with Cream Cheese Frosting

Ingredients

• 2 3/4 cups (358g) all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (112g) unsalted butter, room temperature
• 1/2 cup (120ml) vegetable oil
• 1 1/2 cups (310g) sugar
• 2 tablespoons fresh lemon zest
• 1/2 teaspoon vanilla extract
• 4 large eggs
• 1/4 cup (180ml) milk
• 1/2 cup (120ml) fresh lemon juice
• 2 1/4 cups (270g) shredded zucchini
• 8 oz (226g) cream cheese, room temperature
• 6 tablespoons (86g) unsalted butter, room temperature
• 4 cups (460g) powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. 1

   Preheat your oven to 350°F (176°C) and prepare a 9×13-inch cake pan with non-stick baking spray.

2. 2

   In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside.

3. 3

   In a large mixing bowl, beat together the butter, vegetable oil, sugar, lemon zest, and vanilla extract until light and fluffy, about 2-3 minutes.

4. 4

   Add eggs one at a time, mixing until mostly combined after each addition, scraping down the bowl as necessary.

5. 5

   Add half of the dry ingredients to the batter and mix until mostly combined.

6. 6

   Combine milk and lemon juice, then slowly add to the batter and mix until well combined.

7. 7

   Add remaining dry ingredients and mix until smooth and well blended.

8. 8

   Gently fold in the shredded zucchini without over mixing the batter.

9. 9

   Pour the batter into the prepared cake pan and bake for 28-33 minutes, or until a toothpick comes out clean.

10. 10

    Allow the cake to cool completely before frosting.

11. 11

    To make frosting, beat the cream cheese and butter in a large bowl until smooth.

12. 12

    Gradually add half of the powdered sugar; mix well and then add vanilla extract.

13. 13

    Add the remaining powdered sugar and mix until smooth.

14. 14

    Spread frosting on the cooled cake and decorate if desired.

15. 15

    Slice, serve, or refrigerate until ready to enjoy.