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lemon lime zucchini cake recipe cream cheese frosting spelt whole wheat whole grain

Lemon Lime Zucchini Cake

By Kimberly Killebrew
Lemon lime zucchini cake topped with lemon lime cream cheese frosting...what more is there to say? HEAVEN!
5 from 2 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9 servings

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

Calories: 571kcalCarbohydrates: 87gProtein: 7gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 93mgSodium: 461mgPotassium: 174mgFiber: 4gSugar: 66gVitamin A: 783IUVitamin C: 4mgCalcium: 81mgIron: 2mg
Course Dessert
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