Lemon Zucchini Cake with Cream Cheese Frosting

Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.

Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract, lemon zest, and lemon juice.

Add Zucchini and Sour Cream
Fold in the grated zucchini and sour cream (or yogurt) until well combined.

Combine and Bake
Gradually mix the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan(s), smooth the top, and bake for 25-30 minutes. Test with a toothpick for doneness.

Make Cream Cheese Frosting
In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and lemon juice. Mix until creamy and fluffy.

Frost and Garnish
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Garnish with extra lemon zest for a bright finish.

Serve
Slice and enjoy the light, zesty, and moist Lemon Zucchini Cake!