Zucchini Cake with Lemon Cream Cheese Frosting |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
1 box spice cake mix |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
3 eggs |
1/2 cup vegetable oil |
2 teaspoons fresh lemon juice |
1/4 cup orange juice |
1/4 cup honey |
2 cups finely grated zucchini |
1/2 cup coarsely chopped walnuts (optional) |
1 (8 ounce) package cream cheese, softened |
1/2 cup butter or 1/2 cup margarine, softened |
1 teaspoon lemon extract |
1 teaspoon vanilla extract |
4 1/2-5 cups powdered sugar |
1/2 cup chopped pecans, toasted |
Directions:
1. For Cake: Preheat oven to 350 degrees F.
2. In large bowl, combine cake mix, cinnamon and nutmeg.
3. Add eggs, oil, lemon juice, orange juice, and honey.
4. Mix on low speed to blend, then beat on medium for 2 minutes.
5. Stir in zucchini (and walnuts if desired).
6. Divided batter between 2 greased and floured round cake pans.
7. Bake for 30-35 minutes, or until cakes test done.
8. Cool and frost with Lemon Cream Cheese Frosting.
9. TO Make Frosting: In medium bowl, mix cream cheese, butter, lemon extract and vanilla until throughly blended.
10. Add powdered sugar slowly, mixing well after each addition, until mixture reaches spreading consistency.
11. Stir in pecans.
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