Gluten-Free Lemon Zucchini Cake (Dairy-Free Option) (Edit recipe)

Lemon zucchini cake

1. Preheat the oven to 350ºF and prepare an 8-inch round cake pan with non-stick baking spray and parchment paper. Set aside.
2. In a small bowl, combine the flour, baking powder, baking soda, and salt and set aside.
3. In a large mixing bowl, combine the sugar and lemon zest. Use your fingers to rub the sugar with the zest to release the lemon oil.
4. Add in the oil, sour cream, eggs, and lemon juice and whisk together until fully combined and smooth.
5. Add the dry ingredients and mix until just combined. Be careful not to over-mix the batter. Gently fold in the grated zucchini.
6. Pour the cake batter into the prepared cake pan and bake for approximately 30-35 minutes or until the edges are golden brown, are pulling away from the cake pans, and a toothpick inserted in the centre comes out clean.
7. Remove from the oven and cool on a wire rack for 10 minutes before inverting and removing the pan to cool fully.u00a0

Lemon cream cheese buttercream

1. In the bowl of a stand mixer with the paddle attachment, beat the butter, cream cheese, and lemon zest on high speed until light and fluffy. Approximately 5-10 minutes.
2. Add in the powdered sugar, lemon juice, and salt and mix on low until combined.
3. Turn the mixer up to high and let it mix for 5 minutes until smooth and fluffy. Scrape the sides of the bowl when necessary. Cover and chill the frosting if not using it right away.
4. Spread the buttercream on the fully cooled cake and, if desired, decorate with lemon slices, flowers, and/or sprinkles. Enjoy!
5. Store leftover cake in an airtight container at room temperature for up to 3 days, up to 5 days in the fridge, or frozen for up to 3 months.