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Lemon Zucchini Cake with Goat Cheese Frosting

Goat cheese is great for many things, but have you ever tried it in a dessert? With the added benefit of using some of your garden’s summer harvest, this twist on lemon zucchini cake is sure to be a hit.
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Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon teaspoon ground cardamom
  • 1/4 teaspoon teaspoon nutmeg freshly grated
  • 1/2 cup cup plus 2 tablespoons olive oil
  • 1 1/2 cups granulated sugar
  • 2 teaspoons grated lemon zest
  • 3 eggs
  • 1 1/2 grated zucchini drained
  • 3 tablespoons buttermilk
  • 1 teaspoon lemon juice

Frosting

  • 4 ounces soft goat cheese
  • 1/2 cup unsalted butter room temperature
  • 3 cups confectioner’s sugar
  • 2-3 tablespoons milk
  • 1 ⁄2 teaspoon vanilla extract

Lemon Glaze

  • lemon glaze
  • 1 cup confectioner’s sugar
  • 2-3 three tablespoons lemon juice
  • 2 teaspoons grated lemon zest

Instructions
 

  • Preheat oven to 350°.
  • Grease and line three 8-inch round baking pans with parchment paper.
  • Sift together flour, baking powder, soda, salt, and spices and set aside. In a bowl beat together the oil and sugar and lemon zest for 2 minutes; add eggs one at a time, stopping to scrape down the sides. Turn mixer to low and add dry ingredients in two batches, mixing slowly until well-blended. Add zucchini, buttermilk, and lemon juice and mix in, then separate into the three baking pans and bake 24 to 26 minutes. Let cool.

Frosting

  • Beat butter and goat cheese together with confectioner’s sugar. Add vanilla and milk.
  • Spread 1⁄3 of the buttercream onto one of the layers of cake with a spatula, place the second layer and spread more frosting, then place the top layer.

Lemon Glaze

  • Mix ingredients together to make a thick icing.
  • Pour over cake and let drizzle down the sides.
  • Refrigerate leftover portions.