Lemon Lime Zucchini Cake
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This lemon lime zucchini cake recipe is a citrus lover’s dream! It combines fresh lemon and lime juice, zest, and marmalade to a triple dose of citrus flavor. And on top of that, it features a lemon lime cream cheese frosting – it’s heaven!
For more citrus deliciousness be sure to try our Lemon Coconut Muffins, Pink Grapefruit Muffins, Pink Grapefruit Pie, and Key Lime Pie!
Our garden yielded a ton of squash this Summer. A ton. And we’ve just harvested what is hopefully the last bunch. Fingers crossed. That said, this overabundance of squash enabled/forced me to get creative in finding news ways of using it. So as I dragged in the remaining squash I held up a yellow and a green zucchini squash and immediately came to mind was “lemon and lime.” So I thought it would be fun to incorporate them both in to a cake along with lemon and lime. And then to add lemon lime frosting on top of it all for a double dose of citrus!
The verdict: Sublime. I think you’ll agree.
More than anything though I just wanted to eat the entire bowl of lemon-lime cream cheese frosting! I didn’t. But I wanted to.
For fewer calories you can also leave off the frosting and just add a small sprinkling of powdered sugar. But for the “full effect” I highly recommend the frosting!
For the frosting you’ll need lemon-lime marmalade. Some stores carry it but you can also buy it online.
OR…you can make some yourself! And once you make a batch of this amazing stuff it’ll keep stored for at least a year! There are so many delicious uses for lemon lime marmalade. Check out my post for tons of ideas and the recipe: Lemon Lime Marmalade.
Lemon Lime Zucchini Cake Recipe
Let’s get started!
Combine the flour, baking soda, baking powder and salt in a bowl and set aside.
Ignore the picture on the bottom right. Seriously, my 3 and 5 year olds at the time were having a meltdown and, distracted, without thinking, I put everything in the bowl at once. What you want to do instead is….Cream the butter and sugar in a bowl until pale and fluffy. THEN add the eggs, vanilla extract, lemon and lime zest and beat until combined.
Stir in the grated squash. Then, alternating between the buttermilk and flour mixture, add each in thirds, stirring after each addition. Don’t over-stir or the batter will be dense. Stir just until combined, a few little lumps are okay.
Pour the batter into a buttered 8X8 inch cake pan. I use and LOVE Magic Line pans – made in the U.S.A. and professional quality.
Baked in a preheated oven at 350 degrees F for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Make the Lemon Lime Cream Cheese Frosting
While the cake is baking make the frosting. Combine all the ingredients except for the powdered sugar in a mixing bowl and beat until combined.
Then add the powdered sugar and beat until combined and fluffy.
Your cake is ready! Let it cool completely.
You can stop right there and just enjoy it with a sprinkling of powdered sugar for fewer calories….BUT….
….I highly recommend taking it to the next level and and adding this luscious lemon-lime cream cheese frosting!
Spread that lemon-lime frosting on good and thick!
Enjoy!
Lemon Lime Zucchini Cake
Ingredients
- 3/4 cup finely grated and drained zucchini , squeeze out excess liquid
- 3/4 cup finely grated and drained yellow squash , (can substitute more zucchini) squeeze out excess liquid
- zest and juice of one lemon
- zest and juice of one lime
- 2 cups spelt flour , can substitute whole wheat or einkorn
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter , at room temperature
- 2 large eggs , at room temperature
- 1 teaspoon quality pure vanilla extract
- 1 cup buttermilk
- For the Lemon Lime Cream Cheese Frosting:
- 4 ounces cream cheese , at room temperature
- 4 tablespoons butter , at room temperature
- 1 tablespoon milk
- 3 tablespoons lemon lime marmalade
- OR homemade lemon lime marmalade (click link for recipe to make your own!)
- 1/2 teaspoon quality pure vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Butter an 8x8 inch baking pan.Combine the flour, baking soda, baking powder and salt in a bowl and set aside.In another bowl, cream the butter and sugar until pale and fluffy. Add the eggs, vanilla extract, lemon and lime juice and zests, and beat until combined. Stir in the grated zucchini and lemon squash.Add the buttermilk and flour mixture to the wet mixture, alternating in thirds and stir lightly after each addition. Do not over-stir or the cake will be dense. Stir just until combined, a few small lumps are okay.
- Pour the batter into the greased baking pan and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely.
- While the cake is baking make the frosting: Combine all the ingredients, except for the powdered sugar, in a mixing bowl and beat until combined. Add the powdered sugar gradually, beating until combined.Frost the cooled cake and cut into squares.
- These can also be made as cupcakes: Preheat the oven to 400 degrees F and bake the cupcakes for 16-19 minutes.
Nutrition
Originally published on The Daring Gourmet October 8, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
