Delightfully Moist Lemon Zucchini Cake with Tangy Goat Cheese Frosting and Zesty Glaze: Your Ultimate Summer Recipe
Indulge in a spectacularly moist lemon zucchini cake, elegantly crowned with a unique, tangy goat cheese frosting and a vibrant, zesty lemon glaze. This innovative recipe offers a fresh and delicious way to celebrate summer’s bounty, transforming humble zucchini into an extraordinary dessert. Prepare to impress with this show-stopping layered cake!
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My kitchen isn’t often a stage for elaborate layered cakes. For many years, especially before my son came into our lives, festive, multi-tiered creations were a rarity. Sure, there were plenty of comforting cupcakes and classic carrot cakes, but the kind of cake that truly makes a statement? Not so much. Now, with just three of us (and one of them being a little one who isn’t a massive cake enthusiast – yes, such individuals exist!), I typically reserve my grand baking efforts for one special occasion a year: my son’s birthday. Yet, deep down, my love for cake, and my profound admiration for those who master the art of creating stunning, visually impressive desserts, has always lingered.
It’s this admiration that led me to the captivating world of Tessa Huff, the brilliant baker behind the blog Style Sweet CA. Tessa, an American-born talent now residing in picturesque Vancouver, Canada, is renowned for her exquisite cake creations. Her phenomenal book, Layered: Baking, Building, and Styling Spectacular Cakes, is a treasure trove of innovative recipes, ranging from deceptively simple casual bakes to truly adventurous masterpieces. As the title suggests, every recipe is for a layered cake, and even those categorized as “Casual Cakes” are, in my opinion, utterly worthy of grand celebrations. A prime example? This absolutely sensational Lemon Zucchini Cake with Goat Cheese Frosting and Lemon Glaze.
What initially drew me to this particular zucchini cake recipe was its promise of a truly delightful and unexpected spin on a classic carrot cake. Just like carrots, zucchini works wonders in the batter, yielding an incredibly moist and tender crumb that simply melts in your mouth. But the innovation doesn’t stop there. The rich and creamy frosting, typically made with cream cheese in a carrot cake, here features soft goat cheese, introducing a subtle yet distinctive tang that beautifully complements the cake’s density and moisture. This creates a sophisticated flavor profile that elevates the entire dessert. Presenting a towering, beautifully decorated layered cake like this one instantly transforms you into a star baker in the eyes of your guests. It looks intricate, but the process is surprisingly approachable, making it a perfect choice for aspiring and seasoned bakers alike.
A few weeks ago, I had the pleasure of hosting friends for a dinner party, and it provided the perfect excuse to finally bake this stunning zucchini cake. Knowing that my guests were ardent dessert enthusiasts, I was confident that this impressive creation wouldn’t go to waste. Moreover, the dinner itself was a celebration of the highly anticipated start of lobster season, and what better way to conclude such a lavish and rich meal than with a bright, lemon-infused dessert? The zesty notes of the cake and glaze cut through the richness of the main course, providing a refreshing and memorable finish to an unforgettable evening.
Despite its magnificent appearance, this lemon zucchini cake is remarkably straightforward to prepare. The cake batter comes together with minimal fuss: simply whisk the dry ingredients, then gradually incorporate them into the wet mixture, folding in the grated zucchini right at the end. This method ensures a perfectly balanced, consistently moist crumb every time. The truly distinctive element, the goat cheese frosting, uses soft, creamy goat cheese in place of the more common cream cheese. This brilliant substitution imparts a nuanced, slightly savory, and delightfully tangy flavor that pairs exquisitely with the moist, spiced zucchini cake layers. It’s a taste sensation that lingers pleasantly on the palate.
The final, “genius touch,” as I like to call it, is the tart and glistening lemon glaze. Poured over the top layer, it elegantly cascades down the sides of the cake, creating a stunning visual effect. More than just aesthetics, this zesty glaze delivers a bright, refreshing punch that beautifully balances the richness of the cake and the tang of the frosting, tying all the flavors together in perfect harmony. Every bite of this lemon zucchini cake is a memorable experience, a testament to thoughtful flavor combinations and accessible baking techniques. It’s truly a treat that will be remembered long after the last slice is gone.
Tessa Huff’s extraordinary book, Layered: Baking, Building, and Styling Spectacular Cakes, is an indispensable resource for anyone who loves to bake. It boasts an impressive collection of 150 recipes, thoughtfully organized into chapters like “Classic Cakes,” “Chocolate Cakes,” “Adventurous Cakes,” and “Whimsical Cakes.” Each page is a feast for the eyes, with Tessa’s breathtaking photography guaranteed to inspire and make any dessert lover weak in the knees. Beyond the visual appeal, her clever combinations of flavors demonstrate that there truly is a perfect layered cake for every single occasion, mood, or craving. Tessa’s book profoundly convinced me that we all deserve to have many more cakes in our lives – not just for birthdays, but for the sheer joy of it!
In fact, I believe some of her innovative recipes might even possess the transformative power to convert even the most reluctant cake-eaters (like my son, E) into part-time cake lovers. He certainly enjoyed this lemon zucchini cake, and I’ve enthusiastically bookmarked many more recipes from her book, hopeful for their life-changing potential. The Butterscotch Bourbon Cake, for instance, is definitely next on my list. Whether you’re a complete novice embarking on your very first baking adventure or a seasoned cake enthusiast looking for new challenges, Layered offers invaluable guidance. Beginners will discover excellent tips to help them master the fundamental basics of cake baking, building confidence with every step. Meanwhile, more experienced bakers will find clear, detailed instructions for crafting intricate and visually stunning creations. Truly, every dessert lover should own a copy of this remarkable book, even if it’s just to admire the gorgeous photographs and dream of the delicious possibilities.
Ready to try your hand at this spectacular creation? Below is the full recipe for the Lemon Zucchini Cake with Goat Cheese Frosting and Lemon Glaze, adapted from Tessa Huff’s “Layered.” Get ready to bake a dessert that’s as impressive to look at as it is delicious to eat!
Pin Recipe
Lemon Zucchini Cake with Goat Cheese Frosting and Lemon Glaze
Ingredients
For the Lemon Zucchini Cake Layers
- 2 1/2 cups 625 ml all-purpose flour
- 2 tsp 10 ml baking powder
- 1/2 tsp 2 ml baking soda
- 1/2 tsp 2 ml ground cardamom
- 1/2 tsp 2 ml kosher salt
- 1/4 tsp 1 ml freshly grated nutmeg
- 1/2 cup + 2 tbsp 150 ml canola oil or grapeseed oil
- 1 1/2 cups 375 ml granulated sugar
- 1 tbsp 15 ml finely grated lemon zest (about 1 lemon)
- 3 large eggs
- 1/2 lb. 225 g grated zucchini, squeezed dry using paper towels
- 3 tbsp 45 ml buttermilk
- 2 tbsp 30 ml freshly squeezed lemon juice
For the Tangy Goat Cheese Frosting
- 4 oz 115 g soft goat cheese, room temperature (you can substitute cream cheese for a milder flavor)
- 1/2 cup 1 stick / 115 g unsalted butter, room temperature
- 3 cups 750 ml powdered sugar
- 2 to 3 tsp 10 to 15 ml milk
- 1 tsp 5 ml pure vanilla extract
For the Zesty Lemon Glaze
- 1 cup 250 ml powdered sugar
- Finely grated zest and squeezed and strained juice from 1/2 lemon about 1 1/2 tsp zest and 2 tablespoons juice
Instructions
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For the Lemon Zucchini Cake: Preheat your oven to 350°F (175°C). Prepare your cake pans: Grease and flour either two 6-inch (15-cm) cake pans for a stunning tall cake, or two 8-inch (20-cm) cake pans for a wider, equally delicious cake. If you have four 6-inch pans, you can divide the batter among them to save yourself the step of halving the cooled cakes later.
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In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, ground cardamom, kosher salt, and freshly grated nutmeg. Whisk well to combine, and then set this dry mixture aside.
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In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl if you’re using a hand mixer, beat together the canola or grapeseed oil, granulated sugar, and finely grated lemon zest on medium speed for about 2 minutes, until well combined and fragrant. Add the large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stop the mixer and scrape down the sides of the bowl to ensure everything is evenly mixed. Reduce the mixer speed to low and gradually add the sifted flour mixture in two batches, mixing just until no dry streaks remain. Finally, fold in the grated zucchini (which you’ve squeezed dry to remove excess moisture), buttermilk, and freshly squeezed lemon juice. Mix on medium speed for a final 30 seconds to fully combine.
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Divide the prepared batter evenly between your greased and floured cake pans. Bake the 6-inch (15-cm) cakes for approximately 30 to 35 minutes, or the 8-inch (20-cm) cakes for about 35 to 40 minutes. If you opted to use four thinner cake pans, your baking time will be shorter, typically between 18 to 25 minutes. Always bake until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in their pans for 15 minutes before carefully removing them and transferring them to wire racks to cool completely to room temperature (this usually takes at least 1 hour). Cooling completely is crucial before frosting.
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For the Goat Cheese Frosting: In the bowl of your stand mixer (or large mixing bowl with a hand mixer), combine the room temperature soft goat cheese and unsalted butter. Beat them together on medium speed until the mixture is completely smooth and creamy, with no lumps. With the mixer on low speed, gradually add the powdered sugar and vanilla extract, mixing until just incorporated. If the frosting appears too thick, add the milk one teaspoon at a time, until you achieve a beautifully smooth and spreadable consistency. Increase the mixer speed to medium-high and beat for 3 to 4 minutes until the frosting becomes light, fluffy, and airy.
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To Assemble the Cake: Once your cake layers are entirely cool, use a serrated knife to carefully slice off the domed top part of each cake, creating flat, even discs. (Don’t discard the delicious cake scraps – they’re perfect for a baker’s snack!) If you used two cake pans initially, use a long, sharp serrated knife or a cake leveler to carefully halve each cake horizontally, resulting in four thinner layers. (This step is unnecessary if you baked in four separate pans.)
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Place one cake layer onto your desired serving plate or cake stand. Using an offset spatula or knife, spread approximately one-third of the goat cheese frosting evenly over the top of the first cake layer. Carefully place the next cake layer on top and repeat the frosting process. Continue with the remaining layers and frosting, finishing with the fourth cake layer. At this point, you can leave the sides of the cake “naked” for a rustic look, or apply a very thin crumb coat of frosting to the sides if desired.
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Make-Ahead Tip: To prepare in advance, you can refrigerate the assembled cake (covered loosely with plastic wrap) for up to 24 hours. Make the lemon glaze fresh just before serving. Remember to remove the cake from the refrigerator at least 2 hours before you plan to serve it, allowing it to come back to a delightful room temperature for optimal flavor and texture.
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For the Lemon Glaze: In a small mixing bowl, vigorously whisk together the powdered sugar, finely grated lemon zest, and strained lemon juice until completely smooth. The glaze should have a consistency that allows it to slowly drip off the side of a spoon. If it appears too thick, add a tiny bit more lemon juice (half a teaspoon at a time) until the desired consistency is achieved. Pour the prepared lemon glaze directly onto the center of the top of the assembled cake. Gently spread it with an offset spatula or the back of a spoon, encouraging it to gracefully drip over the edges of the cake. For an extra touch of beauty and flavor, you can decorate the top with additional grated lemon zest. Allow the glaze to set for about 10 minutes before slicing and serving this magnificent dessert.
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STORAGE: Any leftover cake should be refrigerated in an airtight cake keeper or container for up to three days. For the best flavor, bring to room temperature before serving.
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Recipe Credit: This delicious recipe has been thoughtfully adapted from Layered: Baking, Building, and Styling Spectacular Cakes, a celebrated book by Tessa Huff, and further adapted by Marie Asselin for FoodNouveau.com.
Did you make this amazing Lemon Zucchini Cake?
I’d love to hear your thoughts! Leave a comment below, or better yet, take a picture of your beautiful creation and share it with me by tagging @foodnouveau on Instagram. Happy baking!
Disclosure notice: I received a complimentary copy of Layered: Baking, Building, and Styling Spectacular Cakes and the opportunity to host a giveaway on my blog, courtesy of Food Bloggers of Canada. It’s important to note that companies never influence the content I create or the opinions I share. I exclusively feature products I genuinely endorse and books I truly love and believe in.
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