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LEMON ZUCCHINI CAKE WITH CREAM CHEESE FILLING

Sana Umer
This Lemon Zucchini Cake with Cream Cheese Filling is soft, moist, and bursting with citrus flavour. Hidden zucchini adds moisture, while the cream cheese layer makes every bite creamy and irresistible—perfect for spring or summer gatherings.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 280 kcal

Ingredients
  

For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup plain Greek yogurt or sour cream
  • ¼ cup fresh lemon juice
  • Zest of 1 lemon
  • 1 ½ cups grated zucchini moisture squeezed out

For the Cream Cheese Filling:

  • 8 oz cream cheese softened
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions
 

Preheat the Oven:

  • Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

Prepare the Filling:

  • In a small bowl, mix cream cheese, sugar, egg, and vanilla until smooth. Set aside.

Mix Dry Ingredients:

  • In a medium bowl, whisk flour, baking powder, baking soda, and salt.

Mix Wet Ingredients:

  • In a large bowl, beat eggs, oil, both sugars, yogurt, lemon juice, and lemon zest until smooth. Fold in grated zucchini.

Combine and Layer:

  • Gradually add dry ingredients into wet mixture and stir until combined. Pour half of the batter into the prepared loaf pan. Spread cream cheese filling over the batter. Top with remaining batter.

Bake:

  • Bake for 50–55 minutes, or until a toothpick comes out clean from the centre. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Make Ahead: This cake stays moist for several days. Store in the fridge for up to 5 days or freeze for up to 2 months.
Customizing the Flavour: Add poppy seeds or blueberries to the batter for extra texture and flavour.
Serving Suggestions: Delicious served chilled or slightly warmed with a dusting of powdered sugar or lemon glaze.
Allergy-Friendly Options: Substitute dairy-free yogurt and cream cheese for a lactose-free version.
Storage Tips: Store in an airtight container in the refrigerator. Bring to room temperature before serving for the best taste.
Keyword cream cheese filled cake, easy lemon dessert, lemon zucchini cake, moist lemon cake, spring cake, zucchini dessert