Lemon Zucchini Cake with Cream Cheese Filling
Moist, lightly tangy, and beautifully balanced
This Lemon Zucchini Cake with Cream Cheese Filling is soft, moist, and bursting with fresh lemon flavor. Grated zucchini melts into the batter, adding incredible moisture without a vegetable taste, while the creamy cheesecake-style center creates a rich, bakery-worthy surprise. Perfect for spring, summer, brunches, or afternoon tea, this cake stays tender for days and slices beautifully.
Time & Yield
Prep time: 25 minutes
Bake time: 45–50 minutes
Cooling time: 45 minutes
Total time: ~2 hours
Serves: 10–12 slices
Ingredients
Lemon Zucchini Cake
2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
¼ cup light brown sugar
Zest of 2 lemons
3 large eggs, room temperature
¾ cup vegetable oil (or melted butter)
⅓ cup fresh lemon juice
1 tsp vanilla extract
1½ cups finely grated zucchini (moisture gently squeezed)
Cream Cheese Filling
8 oz (225 g) cream cheese, softened
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
Optional Lemon Glaze
1 cup powdered sugar
2–3 tbsp fresh lemon juice
Instructions
1️⃣ Prepare the Pan & Oven
Preheat oven to 350°F (175°C)
Grease and line a 9×5-inch loaf pan or 9-inch round pan
Set aside
2️⃣ Make the Cake Batter
In a bowl, whisk flour, baking powder, baking soda, and salt
In another bowl, whisk sugars and lemon zest
Add eggs, oil, lemon juice, and vanilla; mix until smooth
Fold dry ingredients into wet ingredients
Gently fold in grated zucchini
3️⃣ Prepare the Cream Cheese Filling
Beat cream cheese until smooth
Add sugar, egg, and vanilla
Mix until creamy and lump-free
4️⃣ Assemble the Cake
Pour half of the cake batter into the pan
Spread cream cheese filling evenly in the center
Top with remaining cake batter
Smooth the surface gently
5️⃣ Bake
Bake for 45–50 minutes
Center should be set; toothpick inserted into cake (not filling) comes out clean
If browning too quickly, loosely cover with foil
6️⃣ Cool & Glaze
Cool cake in pan for 15 minutes
Transfer to a rack and cool completely
Drizzle with lemon glaze if desired
Tips for Perfect Results
Squeeze zucchini lightly—don’t dry it out completely
Use room-temperature cream cheese for smooth filling
Do not overmix batter
Let cake cool fully before slicing for clean layers
Lemon zest boosts flavor more than juice alone
Variations
Berry Lemon Zucchini Cake
Add blueberries or raspberries to the batter
Extra Lemon Lover’s Version
Add lemon extract or extra zest
Healthier Option
Replace half the flour with whole wheat
Reduce sugar slightly
Cupcake Version
Bake in lined muffin tins for 20–25 minutes
Dairy-Free Option
Use dairy-free cream cheese alternative
Storage
Store covered in refrigerator up to 4 days
Bring to room temperature before serving
Freezes well (without glaze) up to 2 months
Serving Suggestions
Dust with powdered sugar
Serve with tea or iced coffee
Pair with fresh berries or whipped cream
Final Thoughts
This Lemon Zucchini Cake with Cream Cheese Filling is bright, moist, and indulgent without being heavy. The hidden cream cheese layer makes it feel special while staying simple enough for everyday baking.