Zucchini Cake With Lemon Cream Cheese Frosting Food

LEMON ZUCCHINI CAKE WITH LEMON CREAM CHEESE FROST

Steps:

• 1. Mix all cake ingredients on low speed for 3 minutes.
• 2. Pour into prepared 9x13" baking pan. Bake @ 325F for 40 minutes.
• 3. Remove cake from oven & let cool completely. Meanwhile, prepare frosting.
• 4. Cream together butter & cream cheese. Add powdered sugar & mix well. Add lemon juice & zest and mix to combine.
• 5. Frost cooled cake and garnish with lemon if desired.

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.

ZUCCHINI CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

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

ZUCCHINI CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
• In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
• Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
• For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
• Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.

ZUCCHINI (OR CARROT) CAKE WITH LEMON FROSTING

Steps:

• Heat oven to 350°F.
• Grease and flour a 9 x 9-inch pan.
• Blend all cake ingredients except raisins on low speed for 1/2 minute.
• Beat on medium speed 2 minutes.
• Stir in raisins.
• Pour into pan.
• Bake 35 to 40 minutes or until tests done.
• For frosting, beat all frosting ingredients until smooth and fluffy.
• Frost when cake is fully cooled.
• Keep refrigerated.

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350. Grease a 9x13 inch baking pan.
• Add oil, granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla, and sour cream. Stir in grated zucchini.
• In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Add to the wet mixture, stirring just until combined.
• Pour batter into prepared pan and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
• Cream Cheese Frosting: Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy. Add powdered sugar and vanilla and whip until fluffy, about 3 to 4 minutes.
• Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired.