In the meantime, add cream cheese, plain greek yogurt, vanilla extract, and maple syrup to a small bowl. For zucchini cake I like to keep the frosting thick but just little runny so it will drip down the sides. Preheat oven to 325 degrees. Don't judge me. Add the lemon zest, lemon juice and icing sugar, and continue mixing on low speed until well combined. Immediately serve or store at room temp. Bake at 325 for about 65 minutes or till toothpick comes out clean. White Zucchini Cake with Whipped Vanilla Frosting, Lemon Curd and Blueberries. I subbed the goat cheese for cream cheese in a 1:1 ratio and the frosting turned out perfectly. Serve at room temperature. For a 6 layer cake, TRIPLE the recipe for both the cake and cream cheese frosting. lemon juice 2 tsp. P.S. Perfectly spiced with wonderful flecks of zucchini and topped with a lusciously creamy frosting. Craveable Zucchini Cake with Cream Cheese Frosting. 1. Let sit in pan for 5-10 minutes, then invert onto cooling rack. This post may contain affiliate links. Explore The frosting was pretty much Beyonce #flawless. 3 tbsp. Instructions. The lemon cream cheese frosting between all three layers of cake is fabulous Jun 19, 2017 - Zucchini cake recipe is the best recipe to use all that extra garden zucchini! Step 1. Explore This zucchini cake is a great one to add to the mix. Similar to cream cheese, when whipped with enough butter and confectioners’ sugar, goat cheese becomes a luscious, creamy and slightly tangy frosting. For the cake frosting you will need: Butter – soft, at room temperature; Cream Cheese – soft at room temperature; Powdered erythritol; Unsweetened almond milk – add up 2 tablespoon if your frosting is too thick and dense; Keto zucchini cake tips. Tyler considers zucchini a weed and thinks I should never plant it. * Add powdered sugar & mix well. And let’s be honest, if you are growing zucchini at all, you’ve got extra! But have you tried lemon cream cheese frosting paired with them? Because if it was good, of course, I would want to tell you all about it. This Zucchini Cake was one of the last things I made before we ripped out our kitchen. Tessa's lemon zucchini cake is paired with a goat cheese frosting but because I have stubborn tastebuds and am not particularly fond of goat cheese, I used cream cheese instead. * Cream together butter & cream cheese. Beat in the confectioner’s sugar. In the meantime, prepare the frosting. Sift flour with soda, salt and cinnamon. )—bake for 9 minutes at 350* if making mini muffins. Using the remaining frosting, frost the top and the outside of the layered cake. I filled the cake layers with the same frosting that is on the outside (which tasted fabulous), but if you like, you can transform it into a lemon curd layer cake by using lemon curd between the layers, then spreading the lemon cream cheese frosting on the cake’s outside. * Bake @ 325F for 40 minutes. Beat the cream cheese, vanilla, lemon juice, and 1tsp. Zucchini bread is so versatile, serve it at room temperature with a cup of tea, or toasted with a slathering of butter, and of course just warm with a dollop of cream cheese frosting. I’ve always loved loved loved my mothers fudgy fudge Texas sheet cake, it really is the absolute best one I’ve ever tasted – and I’ve tasted a lot of chocolate sheet cakes, everyone and their dog seems to have a recipe for it. Rustic Zucchini cake is an unpretentious, moist and flavorful, lightly sweet cake topped with dreamy cream cheese frosting. lemon zest in a large bowl. Mix the cream cheese and butter on low speed with a hand mixer until well combined. This time of the year it seems like you can barely get rid of the stuff without paying someone to take it. Where I feel sometimes cream cheese icing can feel heavy and overly sweet, this whipped goat cheese frosting won’t weigh down our moist zucchini cake. 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