Lemon Lime Zucchini Cake with Lemon Lime Cream Cheese Frosting

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 Rose’s Lemon and Lime Marmalade online here.

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: Homemade Lemon Lime Marmalade.

Let’s get started!

Finely grate the yellow and zucchini squash (use the fine part of the grater), then squeeze most of the liquid out.  Zest the lemon and the lime and then juice them.

Combine the flour, baking soda, baking powder and salt in a bowl and set aside.

Ignore this picture.  Seriously, my 3 and 5 year olds 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.

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!

So spread that lemon-lime frosting on good and thick!

Enjoy!

Lemon Lime Zucchini Cake

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

: Kimberly Killebrew, www.daringgourmet.com

Serves: 9 servings

Ingredients

• ¾ cup finely grated and drained zucchini (squeeze out excess liquid)
• ¾ cup finely grated and drained yellow squash (squeeze out excess liquid)
• 1 lemon, zested and juiced
• 1 lime, zested and juiced
• 2 cups spelt flour (can substitute whole wheat but spelt is milder and bakes up more softly)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1½ cups granulated sugar
• ½ 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 (buy HERE or MAKE YOUR OWN)
• ½ teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350 degrees F. Butter an 8X8 inch baking pan.
2. Combine the flour, baking soda, baking powder and salt in a bowl and set aside.
3. 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.
4. 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.
5. 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 cook completely.
6. 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.
7. Frost the cake and cut into squares.

Notes

This recipe can also be made in bread loaf pans if you prefer to cut it into slices.

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