Fluffy Lemon Cake with Cream Cheese Frosting – A Refreshing Summer Dessert

Preparation method

• Helpful Tips
  Be sure to squeeze as much liquid as possible from the grated zucchini before adding it to the batter. You won’t taste the zucchini, but it’s the secret ingredient that keeps the cake incredibly moist and tender. Once the dry ingredients are added, mix just until combined to preserve the cake’s light and fluffy texture.
  The lemon curd should be completely chilled before it’s added to the frosting or used to assemble the cake. This cake tastes even better the next day, after the flavors have had time to meld together.
• Wash the zucchini thoroughly and grate it finely. I used my Kenwood food processor, which had it ready for the batter in just a few seconds. Squeeze out as much liquid as possible—you should end up with about 300 g (10½ oz) of grated zucchini.
• Place the eggs and sugar in the bowl of a stand mixer and beat for 7–8 minutes, until the mixture becomes pale, light, and triples in volume. Add the vanilla extract, lemon zest, and lemon juice, then slowly drizzle in the oil while mixing on low speed.
• In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Fold the dry ingredients into the batter in two additions using a spatula. Finally, gently fold in the well-drained grated zucchini, mixing just until everything is evenly combined.
• Preheat the oven to 170°C (340°F) using conventional heat (top and bottom heat) and line the baking pan with parchment paper. Pour the batter into the prepared pan and spread it evenly. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  Remove the cake from the oven and let it cool completely before slicing it horizontally into two even layers.
• To make the lemon curd, combine the eggs, sugar, lemon juice, and lemon zest in a small saucepan. Cook over low heat, stirring constantly, until the mixture begins to thicken. Remove the saucepan from the heat and add the butter, stirring until completely melted and fully incorporated.
  The lemon curd is ready when it has the consistency of a smooth custard and lightly coats the back of a spoon. Cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and let it cool completely.
• To make the lemon cream cheese frosting, beat the softened butter for 3–4 minutes, until it’s pale, light, and creamy. Add the powdered sugar and continue mixing until smooth and fluffy.
• Beat in the cold cream cheese until just combined. Add the vanilla extract, lemon zest, and 100 g (⅓ cup + 1 tbsp) of the chilled lemon curd, then mix just until smooth. If your kitchen is very warm, refrigerate the frosting for 20–30 minutes before assembling the cake.
• Place the first cake layer on a serving platter and spread about half of the lemon cream cheese frosting evenly over the top. Spoon the remaining lemon curd over the frosting and spread it into an even layer.
• Spread the remaining lemon cream cheese frosting over the top of the cake and smooth it gently with an offset spatula or the back of a spoon. Garnish with a little freshly grated lemon zest and, if desired, a few strips of candied lemon peel or fine cake crumbs.
  Refrigerate the cake for at least 3–4 hours before serving, or ideally overnight, to allow the flavors to develop and the frosting to set.
• Serve the cake well chilled, on its own or with a cup of coffee or fragrant tea. For the best flavor and texture, take it out of the refrigerator 15–20 minutes before serving, allowing the frosting and cake layers to soften slightly and all the flavors to fully develop.
• Sometimes the best surprises in the kitchen come from the ingredients you’d least expect. That’s exactly the case with this cake. Light, fluffy, refreshing, and bursting with bright lemon flavor, it’s one of those desserts I’ll happily bake again and again whenever zucchini is in season. If you give it a try, I’d love to hear what you think!