Zucchini Cake With Lemon Cream Cheese Frosting Recipes

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.

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.

Steps:

• 1. Preheat oven to 325 degrees. Lightly spray three 6" round cake pans and line the bottoms with wax paper or parchment paper. 2. In a large bowl, mix together the dry ingredients for the cake. In a medium bowl, beat together all the remaining ingredients for the cake. Pour into the dry ingredients and mix well. Divide evenly between the three pans. 3. Bake for 30-35 minutes until the cake bounces back when gently touched in the center. While the cake bakes, use a wooden spoon to beat together the cream cheese, butter and lemon zest until smooth. Add the remaining frosting ingredients and mix until smooth and lump free. 4. Cool the cakes for 10 minutes in the pan, then invert onto a cooling rack. Remove the pan and slowly peel away the wax/parchment paper liners. Allow to cool completely before 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.

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.