Happy (early) Easter!
Say what? You’re probably a little confused and think that I’ve lost my mind. You’re probably thinking: “But Kat, Easter was last weekend!”
And you’re right, Easter was last weekend. But it’s also this weekend. Confused? Let me explain.
If you didn’t know, I’m Greek Orthodox. This means that I follow the Julian calendar instead of the Gregorian calendar when it comes to religious holidays. The majority of the world follows the Gregorian calendar, meaning Easter was last weekend for them. But for my family, following the Julian calendar means Easter is this weekend instead. That’s about it for my knowledge on the topic, but if you want to read more here’s is an interesting article on the topic.
Now that that’s all sorted out, on to the cake! Is there anything better then cream cheese frosting? I think not… This cake is simply awesome because you get a serving of veggies while eating dessert. If that’s not a win, I don’t know what is.
The cake flour used in this recipe creates a finer crumb and combine with the moisture from the zucchini results in the perfect texture. The lemon/raspberry combination makes for the perfect spring cake. Whether it’s for Easter or just because you wanted cake, I’m sure that you’ll be just as in love with this recipe as I am.
Lemon Zucchini Cake
- For the Cake:
- 1 1/2 cups cake flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 2/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup zucchini shredded and lightly blotted
- 4 tablespoons milk
- 2 tablespoons sour cream
- For the Frosting:
- 4 ounces cream cheese
- 1/4 cup unsalted butter
- 1 1/2 cup confectionery sugar
- Juice from 1/2 – 1 lemon
- Preheat the oven to 350 degrees. Grease and line two 6″ cake pans with parchment paper.
- In a small bowl whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar until light and fluffy – about two minutes. Add the egg and vanilla extract, mixing for another two minutes.
- In a measuring cup, mix together the milk and sour cream.
- Alternate adding the flour mixture and the sour cream mixture with the butter, starting and ending with the flour.
- Fold the zucchini into the batter, making sure not to over mix.
- Pour the batter into the prepared pans and bake for 20-25 minutes until a toothpick comes out clean. Allow to cool for 5 minutes in the pan before moving to a wire rack to cool completely.
- To make the frosting, add all of the ingredients into the bowl of a stand mixer and whip until combine. Adjust the lemon flavor as desired, I like a very strong lemon flavor, so depending on what you’re looking for you might want to go with a little less or a little more then what I have listed.
- Once the cake is cooled, frost it and top with more berries and lemon wedges. Enjoy!