In Krista's Kitchen
For this recipe you'll need: flour, baking soda, baking powder, salt, sugars, eggs, oil, lemon juice, vanilla, zucchini
Mix dry ingredients in one bowl. Mix together the wet ingredients in one bowl. Fold the dry ingredients into the wet ingredients. Lastly, fold in the zucchini until combined.
Pour batter into a parchment lined 13x9 pan and bake for 40 minutes at 350F. When a toothpick is inserted into the middle of the Lemon Zucchini Cake it should come out clean or with only a few crumbs.
Beat the butter for 1-2 minutes then confectioners’ sugar, the lemon juice, lemon zest and kosher salt. Begin mixing again on low speed until combined. Turn mixer to medium – high speed for 3 minutes until lemon butter cream frosting is light and fluffy.
Once the Lemon Zucchini Cake is completely cool then you can frost the top of the cake. Enjoy!