Zucchini Cake With Lemon Cream Cheese Frosting

Name: Zucchini Cake With Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box spice cake mix; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 3 eggs; 1/2 cup vegetable oil; 2 teaspoons fresh lemon juice; 1/4 cup orange juice; 1/4 cup honey; 2 cups finely grated zucchini; 1/2 cup coarsely chopped walnuts (optional); Lemon Cream Cheese Frosting; 1 (8 ounce) package cream cheese, softened; 1/2 cup butter or 1/2 cup margarine, softened; 1 teaspoon lemon extract; 1 teaspoon vanilla extract; 4 1/2 - 5 cups powdered sugar; 1/2 cup chopped pecans, toasted

Servings: persons

1 box spice cake mix
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
1/2 cup vegetable oil
2 teaspoons fresh lemon juice
1/4 cup orange juice
1/4 cup honey
2 cups finely grated zucchini
1/2 cup coarsely chopped walnuts (optional)
Lemon Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
1 teaspoon lemon extract
1 teaspoon vanilla extract
4 1/2 - 5 cups powdered sugar
1/2 cup chopped pecans, toasted

1
For Cake: Preheat oven to 350 degrees F.
2
In large bowl, combine cake mix, cinnamon and nutmeg.
3
Add eggs, oil, lemon juice, orange juice, and honey.
4
Mix on low speed to blend, then beat on medium for 2 minutes.
5
Stir in zucchini (and walnuts if desired).
6
Divided batter between 2 greased and floured round cake pans.
7
Bake for 30-35 minutes, or until cakes test done.
8
Cool and frost with Lemon Cream Cheese Frosting.
9
TO Make Frosting: In medium bowl, mix cream cheese, butter, lemon extract and vanilla until throughly blended.
10
Add powdered sugar slowly, mixing well after each addition, until mixture reaches spreading consistency.
11
Stir in pecans.

1367

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 box spice cake mix, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 3 eggs, and more.

Yes, Zucchini Cake With Lemon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!