Name: Frosted courgette & lemon cake
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Yield: Cuts into 12 slices
Cuisine: British
Ingredients: 250g pack unsalted butter very soft, plus extra for the tin; 3 unwaxed lemons; 200g golden caster sugar; 3 eggs; 2 medium courgettes coarsely grated (you'll need 300g/10oz flesh); 1 tsp poppy seed plus extra to decorate; 1 tsp vanilla extract; 100g self-raising flour; 100g plain wholemeal flour; 1 tsp baking powder; 85g icing sugar; 200g pack full-fat soft cheese; 4 tbsp lemon curd (optional)

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Frosted courgette & lemon cake

Frosted courgette & lemon cake

Jane Hornby

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Cuts into 12 slices

Easy

Prep: 20 mins

Cook: 25 mins

Plus cooling

A star rating of 3.1 out of 5.128 ratingsRate

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This luscious cake is lemony and light, with an extra citrus kick from the lemon syrup drizzle

Freezable (Freeze drizzled bases only)

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Ingredients

Nutrition

Units:

MetricUS

250g pack unsalted butter

very soft, plus extra for the tin
3 unwaxed lemons
200g golden caster sugar
3 eggs
2 medium courgettes

coarsely grated (you'll need 300g/10oz flesh)
1 tsp poppy seed

plus extra to decorate
1 tsp vanilla extract
100g self-raising flour
100g plain wholemeal flour
1 tsp baking powder
85g icing sugar
200g pack full-fat soft cheese
4 tbsp lemon curd

(optional)

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Nutrition: per serving

kcal375
fat23g
saturates14g
carbs38g
sugars26g
fibre1g
protein7g
salt0.68g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm sandwich tins and line the bases with baking parchment. Zest 2 lemons, then squeeze their juice into a separate bowl. Put 200g butter, the caster sugar, eggs, courgettes, poppy seeds, vanilla and lemon zest into a mixing bowl. Beat to a creamy batter. Stir in 1 tbsp lemon juice, the flours, baking powder and ¼ tsp salt. Spoon the mix into the tins, then bake for 25 mins or until risen, golden and springy in the middle.
step 2

Make a drizzle by mixing another tbsp lemon juice with 25g icing sugar. Put the remaining icing sugar and butter into a bowl, add the soft cheese, remaining lemon juice (about 2 tbsp) and grate in the final lemon’s zest. Beat to make a creamy, smooth frosting.
step 3

When the cakes are ready, cool for 15 mins in their tins, then turn onto a cooling rack. Prick several times with a cocktail stick, spoon over the drizzle and cool completely. Can be frozen at this stage for up to 1 month. Put one cake onto a serving plate and spread with just under half the frosting. Spread over the lemon curd, if using. Top with the second cake, spread the remaining frosting over the top and sprinkle with poppy seeds.

RECIPE TIPS

BAKING WITH COURGETTES

Courgettes can hold quite a lot of water, which can affect the finished texture of your cake. If your grated courgettes seem watery, place them into a clean cloth and wring out some of the liquid into a bowl. Then add the courgettes to the cake mixture as normal. The timing for cakes containing courgette can depend on the water content of your courgettes, so return the cake to the oven for another 10 mins if it needs it. Simply test with a skewer and make sure it comes out clean.

Recipe from Good Food magazine, September 2010

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A star rating of 3.1 out of 5.128 ratings

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