Print

Moist Lemon Zucchini Cake with Easy Homemade Whipped Ricotta Frosting

moist lemon zucchini cake - featured image
Print Recipe

A tender, bright, and moist lemon zucchini cake paired with a light and airy whipped ricotta frosting that balances tangy and creamy flavors perfectly.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup granulated sugar (200 g)
  • ⅓ cup vegetable oil (80 ml)
  • 2 large eggs, room temperature
  • 1 cup grated zucchini, squeezed dry (about 1 medium zucchini)
  • 2 tbsp lemon zest (from about 2 lemons)
  • ¼ cup fresh lemon juice (60 ml)
  • 1 tsp pure vanilla extract
  • For the Whipped Ricotta Frosting:
  • 1 cup whole milk ricotta cheese (250 g)
  • ½ cup powdered sugar (60 g), sifted
  • ½ tsp pure vanilla extract
  • 2 tbsp heavy cream, cold
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
  2. Grate zucchini finely and squeeze out excess moisture using a clean kitchen towel. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat sugar and vegetable oil until combined. Add eggs one at a time, beating after each addition.
  5. Stir in lemon zest, lemon juice, and vanilla extract.
  6. Fold grated zucchini into the wet mixture.
  7. Gradually add dry ingredients, folding gently with a spatula until just combined. Do not overmix.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and cake springs back lightly when pressed.
  10. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. To make frosting: In a chilled bowl, combine ricotta, powdered sugar, vanilla extract, and salt. Beat with an electric mixer on medium speed.
  12. Slowly add cold heavy cream and whip until light and fluffy, about 3-5 minutes.
  13. Spread whipped ricotta frosting evenly over cooled cake.
  14. Store leftovers in the refrigerator and serve chilled or at room temperature.

Notes

Drain zucchini thoroughly to avoid soggy cake. Use fresh lemon zest and juice for best flavor. Chill frosting if too loose or add a splash of heavy cream if too stiff. Wait for cake to cool completely before frosting to prevent melting.

Nutrition

Keywords: lemon zucchini cake, moist zucchini cake, whipped ricotta frosting, easy lemon cake, vegetable dessert, homemade cake, fresh lemon dessert

Find it online: https://tastytuck.com/moist-lemon-zucchini-cake-recipe-easy-homemade-whipped-ricotta-frosting/