Luscious Cherry Cheesecake Recipe
There’s something about the smell of a freshly baked cake that just instantly takes me back to Sunday afternoons at my grandma’s house. Maybe it’s the warm scent of cinnamon or the cozy feeling of a homemade treat cooling on the rack. One of my all-time favorites is this zucchini cake with lemon glaze — a recipe that’s become a staple for me over the years. I love how it’s moist, tender, and bursting with just the right amount of sweetness, all while sneaking in a veggie that my kids actually ask for! Honestly, I make this at least once a month — it’s my secret weapon on busy mornings or when I want a little something special to share with friends. The best part? It’s surprisingly simple, and I always have the ingredients on hand. Trust me, once you try this, it’s going to be one of your go-to baked goods, too. And no, it’s not just for zucchini season — I make it year-round and get excited every single time!
What is Zucchini cake with lemon glaze?
Think of this as a delightful twist on classic coffee cake or carrot cake, but with a fresh, summer-y vibe thanks to the zucchini and lemon. It’s essentially a moist, tender sponge that’s subtly flavored with cinnamon and vanilla, but what really makes it special is the bright, tangy lemon glaze drizzled on top. The name might make you think it’s complicated, but honestly, it’s just a straightforward quick bread that you bake in a cake pan. The zucchini keeps the crumb incredibly soft and adds a bit of moisture that lasts days (if it even makes it that long!). I like to think of it as a secret way to get more veggies into my kids — and honestly, it’s just insanely delicious. No overwhelming flavors, just a perfectly balanced treat that’s perfect for breakfast, brunch, or an afternoon snack. And the lemon glaze? It’s that little tang that lifts each bite and keeps you coming back for more. This recipe has definitely earned its spot in my regular rotation — I hope it does the same for you!
Why you’ll love this recipe?
What I love most about this zucchini cake with lemon glaze is how it hits that sweet spot between comforting and bright. First, the flavor is amazing — tender, mildly spiced with cinnamon, and then topped with that zesty lemon glaze that’s just the right amount of zing. It’s a cake that feels indulgent but isn’t overly sweet or heavy, making it perfect for a snack or dessert. And let’s talk about how easy it is to make — no complicated techniques here, just simple mixing and pouring. I’ve made this on busy weekday mornings when I was rushing out the door and still had everyone’s smiles at the breakfast table. Plus, it’s incredibly budget-friendly, using ingredients I almost always have in my pantry. Versatility is another win — I’ve experimented with adding walnuts or swapping the lemon for orange — and it still turns out great every time. I also love that it’s a fantastic way to use up extra zucchini when the garden is overflowing. Honestly, what I love most about this is seeing how my family eagerly devours it — they’re totally hooked, and I feel good knowing I snuck some veggies in with it!
How do I make Zucchini cake with lemon glaze?
Quick Overview
This cake is truly a one-bowl wonder — whip up the batter with grated zucchini, cinnamon, vanilla, and a hint of sour cream or yogurt for richness. Pour the batter into a baking pan, bake until fluffy and golden, then drizzle on a simple lemon glaze once it’s cooled slightly. It’s straightforward, forgiving, and perfect for any baking adventure. What makes this method special is how moist and flavorful the cake stays, even a few days later, and how the lemon glaze adds that fresh pop of citrus every time. You’ll love how effortlessly it all comes together, making it a favorite in my kitchen whenever I want something homemade and comforting, with a little zing of brightness.
Ingredients
For the Main Batter:
– 2 cups grated zucchini (any variety, just make sure it’s well-drained)
– 1 1/2 cups all-purpose flour (or gluten-free blend, see tips below)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup sugar (add a little more if you want it sweeter)
– 1/4 cup brown sugar (for depth and moisture)
– 1/2 cup oil (vegetable, canola, or melted butter)
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup sour cream or Greek yogurt (for creaminess and moisture)
For the Filling:
(You really don’t need a separate filling, but feel free to fold in nuts or dried fruit into the batter for extra texture.)
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons fresh lemon juice
– Zest of 1 lemon (optional for extra zing)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
I always start by heating up my oven to 350°F (175°C). Grease a 9-inch round or square baking pan, or line it with parchment paper — makes cleanup a breeze. If you want a rustic look, you can also bake this in muffin tins for perfect individual portions. Just remember to adjust the baking time — muffins typically take about 20-25 minutes.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This step ensures everything is evenly distributed, so your cake bakes beautifully and rises well. I always do this first to get it out of the way and to make sure there are no lumps. Plus, it’s satisfying to see all those spices and baking soda come together.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, then add the sugar, brown sugar, oil, vanilla, and sour cream. Mix until smooth — it should be slightly frothy and fragrant. I like to use a whisk here because it really incorporates everything well. Make sure the eggs aren’t just straight from the fridge — room temperature eggs blend more smoothly.
Step 4: Combine
Pour the wet mixture into the dry and gently fold together until just combined. Do not overmix! A few lumps are perfectly fine — overmixing can make the cake dense instead of tender. Carefully fold in the grated zucchini (make sure it’s well-drained to avoid sogginess). This is the magic part where the batter becomes lush and moist.
Step 5: Prepare Filling
If you’re adding nuts or dried fruit, fold them in now. You can also sprinkle some on top before baking for extra visual appeal. Or swirl in some lemon zest for additional brightness. This is your creative moment — I love adding chopped walnuts or a handful of dried cranberries for a pop of flavor.
Step 6: Layer & Swirl
Pour the batter into your prepared pan, smoothing the top with a spatula. If you want a pretty swirl pattern, sprinkle some extra zucchini or lemon zest on top and run a toothpick through the batter in swirling motions — it creates a marbled, artistic effect! But honestly, just spreading it evenly works fine too.
Step 7: Bake
Pop it into the oven and bake for 45-50 minutes. You’ll know it’s ready when the top is golden and a toothpick inserted in the center comes out clean. I always start checking around 45 minutes, as one oven can behave differently. If it’s browning too fast, loosely tent with foil and keep baking. The aroma will fill your kitchen and make everyone come running!
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack. When it’s just warm (not hot), drizzle your lemon glaze over the top. The heat helps the glaze seep in slightly and gives that gorgeous shiny finish. Trust me, don’t skip this step — that tangy glaze is what makes this cake stand out.
Step 9: Slice & Serve
Once fully cooled, slice it up — I love a big wedge with a cup of coffee or tea. The cake is best enjoyed within a day or two but will stay moist and flavorful for up to 3 days stored in an airtight container. It also makes a beautiful presentation on a cake stand or plate. And honestly, it’s even better the next day — the flavors have a chance to meld and the lemon glaze settles into the crumb a bit more.
What to Serve It With
This zucchini cake with lemon glaze is so versatile you can enjoy it just about anytime. For breakfast or brunch, serve slices with a dollop of Greek yogurt and a hot cup of coffee or tea — it’s the kind of sweet treat that feels almost healthy. My family loves it as a weekend dessert, paired with a sparkling lemonade or a light Moscato for the grown-ups. When I’ve got friends over, I like to plate it simply with a few fresh berries or edible flowers for a fancy touch. It’s also perfect for teatime or picnics — the lemon glaze keeps it looking fresh and tasty even a day later. During the holidays, I add a dusting of powdered sugar or a drizzle of dark chocolate right before serving — instant upgrade! I swear, making this cake has become a family tradition, and I always get requests for the recipe. It’s just one of those cozy, satisfying desserts that reminds you of home no matter what season it is.
Top Tips for Perfecting Your Zucchini Cake with Lemon Glaze
Over the years, I’ve picked up a few tricks that make this cake turn out even better. First, when grating the zucchini, I always give it a good squeeze in a clean kitchen towel or paper towel to remove excess moisture. This prevents the cake from becoming soggy or dense. I used to skip this step, and then wondered why my cake was gummy — learned that the hard way! As for mixing, don’t overdo it — just fold until everything’s combined. Overmixing the batter makes the crumb tight, and nobody wants that. When swirling in extras like nuts or zest, I try to sprinkle or lightly swirl, so it looks pretty but isn’t crowded. Regarding ingredient swaps, I’ve tested almond flour for half the flour — it made the cake nutty and delicious, but I had to slightly reduce the baking time. Also, I adjusted the sugar based on how sweet my zucchini was — sometimes I cut back if the zucchini is extra fresh and sweet. Baking is all about small adjustments, so don’t be afraid to experiment a little to suit your taste. Lastly, for the glaze, I recommend adding a splash more lemon juice if you like it tangier — it’s easy to customize and makes each slice more memorable.
Storing and Reheating Tips
This zucchini cake with lemon glaze stays fresh surprisingly well. I usually keep it in an airtight container, store at room temperature for a day — unless it’s very warm, then fridge is better. After two days, I pop it into the fridge to keep it fresh and prevent mold. When refrigerated, it’s best to let it come to room temp for a little bit before slicing — the crumb becomes even more tender this way. If you want to freeze it, wrap the slices individually in plastic wrap and then stash in a freezer bag — they keep well for up to three months. Thaw at room temperature or give it a quick microwave blast, and it tastes almost as fresh as when it was baked. A tip: if your glaze has hardened from sitting in the fridge, stir in a little lemon juice or a few drops of warm water to loosen it up before drizzling again. If you’re making this ahead, I recommend adding the glaze just before serving — it keeps the cake moist, fresh, and perfectly shiny. Basically, this cake is forgiving and flexible — good news for busy mornings or last-minute dessert cravings.
Frequently Asked Questions
Final Thoughts
This zucchini cake with lemon glaze has truly become a family favorite, and I hope it will become one of yours too. It’s simple, forgiving, and full of flavor — the kind of dessert that comforts your soul but also feels a little special. The secret to its charm is how moist and tender it stays, especially with that hint of lemon zing that lifts every bite. Whether you’re baking for a quick breakfast, a sunny picnic, or just a cozy en weekend, this cake always delivers. Plus, the best part is how adaptable it is—add nuts, swap out the lemon for orange, or even sneak in some shredded carrot. I’ve made this countless times, and each time, I’m reminded why I love it so much. I’d love to hear how yours turns out, so don’t forget to leave a comment or share your tweaks. Happy baking, friends — and enjoy every delicious, zucchini-filled bite!
cherry cheesecake
Ingredients
Method
- Preheat oven to 350°F. Double-wrap the bottom of a 9-inch springform pan with foil, sealing tightly.
- Mix graham cracker crumbs, melted butter, sugar, and salt until evenly combined.
- Press the mixture into the bottom and up the sides of the prepared springform pan.
- Bake the crust for 8-10 minutes until lightly golden. Cool slightly.
- In a stand mixer, beat the cream cheese and sugar until smooth, scraping sides as needed.
- Add sour cream and vanilla; mix until combined.
- Add eggs one at a time, mixing on low after each, do not over-mix.
- Pour the filling over the crust. Place in a water bath and bake for 60-70 minutes until almost set.
- Run a knife around the edge to loosen before cooling. Chill in the fridge for at least 6 hours.
- Top with cherry pie filling before serving.
