Preheat the oven to 350°F then line a 13x9 (metal) baking pan with parchment paper. Spray the parchment paper with non-stick cooking spray
Whisk the dry ingredients together in a medium bowl then set aside until needed
Mixing the Wet Ingredients
In a separate large bowl, use a hand mixer on medium speed to combine both sugars and olive oil
Mix in the eggs one at a time, scraping down sides between each addition
Add the lemon juice, vanilla extract and lemon zest. Blend until fully incorporated
Fold the dry ingredients into the wet using a rubber spatula
Fold in the shredded zucchini
Pour cake batter into prepared pan then bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean or with only a few crumbs
Allow the cake to cool completely on a wire rack
Making the Lemon Buttercream
Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 1-2 minutes
Add the powdered sugar, lemon juice, zest and salt. Mix on low until combined
Beat on medium-high speed for 3 minutes until buttercream is light and airy
Top the fully cooled cake with frosting
Use a box grater, hand grater or your food processor to shred your zucchini. I prefer using the large holes of a box grater.
You can freeze any extra grated zucchini! See the FAQ section below for instructions.
Use the paddle attachment or the whisk attachment to make your lemon buttercream frosting. The whisk adds more air to the frosting so I usually end up stirring it vigorously with a rubber spatula afterwards to get some air out. The paddle will add less air to your frosting. It's a personal preference which you prefer.
DO NOT squeeze the zucchini. Leave all the moisture and water in it so that you have a nice moist cake.
Use room temperature eggs! If you forget to take the eggs out ahead of time you can just place them in a bowl of warm-hot water for about 5 minutes.
Don't skip out on the lemon zest. A little lemon zest adds SO MUCH lemon flavor to this amazing cake!
Room temperature butter for the lemon buttercream should not be warm. It should be soft but not greasy with a SLIGHT chill to it in the center of the stick.
You can use round cake pans to make a layer cake, a Bundt pan for a Bundt cake or even a loaf pan (2) to make this into a Lemon Zucchini Bread recipe! Keep in mind bake times will be slightly different. Less time for the round cake pans or the loaf pans. Slightly more in a Bundt pan.
You can add a teaspoon ground cinnamon to the dry ingredients for more of a spiced cake. I like to do that when we get closer to the fall!
Enjoy this gorgeous cake with a cup of coffee or cup of tea!