Lemon Zucchini Cake with Cream Cheese Filling
Ingredients:
For the Cake:
1 cups grated zucchini
1 cups flour
1 tsp baking powder
tsp baking soda
tsp salt
1 cup sugar
cup oil
2 large eggs
1 tbsp lemon zest
1 tsp vanilla extract
For the Filling:
8 oz cream cheese, softened
cup sugar
1 egg
1 tsp vanilla extract
Directions:
Preheat oven to 350F 175C and grease a loaf pan.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
In another bowl, combine sugar, oil, eggs, lemon zest, and vanilla extract. Mix in grated zucchini.
Slowly add the dry ingredients to the wet, mixing just until combined.
In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
Pour half the batter into the prepared pan, then spread the cream cheese mixture over the top. Pour the remaining batter over the filling.
Bake for 50-55 minutes or until a toothpick comes out clean.
Let the cake cool completely before slicing.
Nutritional Information:
Prep Time: 15 minutes Cook Time: 55 minutes Total Time: 1 hour 10 minutes
Kcal: 320 per serving Servings: 8-10 slices
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