Lemon Zucchini Cake
Layers of zucchini cake slathered with goat cheese frosting and dripping with lemon glaze make this Lemony Zucchini Cake a summer favorite.
Servings: 10
Ingredients
For the Zucchini Cake
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 tea grated lemon zest
- 2 tea baking powder
- ½ tea baking soda
- ½ tea salt
- ½ tea ground cinnamon
- ½ tea ground cardamom
- ⅔ cup grapeseed or canola oil
- 3 eggs
- ¼ cup buttermilk
- 1 ½ cup packed grated zucchini, squeezed out
For the Goat Cheese Frosting
- ¾ cup unsalted butter, softened
- 4 ounces soft goat cheese, at room temperature
- 3 to 4 cups confectioners' sugar
- 2 to 3 tablespoon milk
- ½ tea vanilla extract
For the Lemon Glaze
- 1 cup confectioners' sugar
- 2 to 3 tbls fresh lemon juice
Instructions
To Make the Zucchini Cake
- Pre-heat the oven to 350 degrees. Grease and flour three 7-inch cake pans* See Notes for alternative size pans.
- Whisk together the flour, both sugars, lemon zest, baking powder, baking soda, salt, cinnamon, and cardamom in a large bowl.
- In a separate bowl or large liquid measuring cup, add in the oil, eggs, and buttermilk. Whisk to break the egg yolks and combine.
- Make a well in the center of the dry ingredients. Stream in the wet ingredients into the center of the bowl and begin whisking the batter to combine As the batter comes together, switch to a rubber spatular to stir. Before the last streaks of the dry ingredients disappear, fold in the zucchini.
- Evenly distribute the batter into the prepared pans and smooth out the tops. Bake in the preheated oven for 23 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool cakes on a wire rack for 10 to 15 minutes before removing them from their pans. Continue to cool completely before cutting or filling.
- *May also be baked in four, 6-inch cake pans for 24 to 26 minutes or two, 8 or 9-inch cake pans for 25 to 30 minutes.
To Make the Goat Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), beat the butter and goat cheese together on medium speed until smooth. Gradually add in the remaining ingredients. Mix on medium-high speed for 2 to 3 minutes until fluffy. Add more/less sugar or milk until desired consistency is achieved (not too thick that it tears the crumb and not too runny that is squishes out between the layers).
To Make the Lemon Glaze
- Stir to combine in a small bowl. The glaze should be the consistency of craft glue - thin enough to flow easily off a spoon but thick enough that it doesn’t slip right off the cake (see tips on the How to Make a Drip Cake).
To Assemble
- Once the cakes have completely cooled, trim the tops with a long serrated knife until flat and even. If desired, split each cake in half horizontally to create 6 layers of cake (3 layers is totally fine). Depending on how many layers of cake you have, spread a thin layer of frosting between each cake (about ⅓ cup for six 7-inch layers of cake). Regardless of how many layers you have, be sure to save about 1 to 1 ½ cups of frosting for the top and semi-naked finished.
- Using an offset spatula, finish filling your layers then crumb coat the cake with the semi-naked look. Be sure to frost the top of the cake and keep clean, crisp top edges before adding the glaze. Chill for 15 minutes.
- Test the consistency of your glaze by dripping it off the edge of the chilled cake with a spoon. If satisfied, continue adding drips around the sides of the cake. Re-check the consistency (it tends to thicken as it sits), and pouring the remaining glaze on the top of the cake (you may want to thin the glaze just slightly before adding to the top). Use the back of a spoon or offset spatula to spread out the glaze on top and connect to the drips. Gently tap the bottom of the cake on the counter to pop any air bubbles and to the smooth out the glaze before it sets.
Notes
Serving and Storage
Cake may be served immediately. Please enjoy at room temperature but refrigerate leftovers (or if making in advanced). Because the sides aren’t protected by a blanket of buttercream, naked cakes tend to dry out faster. Be sure to wrap the cake in plastic wrap and place in a cake box (if you have one) when storing in the refrigerator. Cake is best eaten within 2 to 3 days. May also be baked in four, 6-inch cake pans for 24 to 26 minutes or two, 8 or 9-inch cake pans for 25 to 30 minutes.
Cake may be served immediately. Please enjoy at room temperature but refrigerate leftovers (or if making in advanced). Because the sides aren’t protected by a blanket of buttercream, naked cakes tend to dry out faster. Be sure to wrap the cake in plastic wrap and place in a cake box (if you have one) when storing in the refrigerator. Cake is best eaten within 2 to 3 days. May also be baked in four, 6-inch cake pans for 24 to 26 minutes or two, 8 or 9-inch cake pans for 25 to 30 minutes.