 Lemon Zucchini Cake
I just tried this recipe.
1 box lemon cake mix, 4 large eggs slightly beaten, 2 cups grated zucchini (I used food processor), 1 four ounce instant lemon pudding, 1 teaspoon grated lemon peel. Mix all ingredients on low speed for 3 minutes. Pour into greased 9x13 inch baking pan. Bake at 325 degrees for 40 minutes (I baked for 60 minutes because it was too jiggly at 40 minutes). Let cake cool. Then frost with
Lemon Cream Cheese Frosting: 3 tablespoons room temperature butter, 3 ounces softened cream cheese, 1 1/2 cups powdered sugar, 1 teaspoon grated lemon peel and 1 teaspoon lemon juice. |