Frosted courgette & lemon cake

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Results 1-20

• BeckyJC

  20 August 2010

  BeckyJC rated and commented on this recipe

  

  Have made this twice now, but as muffins rather than a big cake. The second time around, I squeezed some of the moisture from the courgettes after I had grated them by wringing them in a teatowel and the result was much better - they rose further up and weren't as soggy as the first attempt. I also added a couple of handfuls of mixed fruit which worked well. Tasty cakes, and a good way to use up some of the courgette glut.

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• condrona

  21 August 2010

  condrona commented on this recipe

  Thanks BeckyJC for the muffin suggestion - will definitely be trying this - will make sure I follow the tip on the courgettes - thanks.

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• Helensfolder

  21 August 2010

  Helensfolder commented on this recipe

  After my success with the chocolate courgette cake I made this (and beetroot muffins). This was lovely, wonderfully tasty, great icing and you'd never guess it had courgettes in it! Not sure I'd describe it as light though.

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• Emilylovestocook

  21 August 2010

  Emilylovestocook rated and commented on this recipe

  

  great recipe, the combination of flavours is superb, a truly delicious cake - i shall make this for my mum's birthday. BeckyJC I will follow your tip of squeezing some of the water out of the courgettes because they were incredibly moist and slightlly denser than desired. But overall a fabb recipe ;)

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• jules

  21 August 2010

  jules rated and commented on this recipe

  

  great cake very moist i used one less lemon, ideal for afternoon tea hard to believe its made with courgettes great recipes. A great way of using up all those surplus courgettes from the garden.

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• irutsun

  22 August 2010

  irutsun rated and commented on this recipe

  

  Excellent recipie. Moist, zingy, sweet and tart. Absolutely scrummy. We made ours into muffins with a lemon curd centre. Simply putting half of the mix into the muffin case, a big teaspoon of lemon curd and by then adding the rest of the mix. Heaven!

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• Annab

  23 August 2010

  Annab rated and commented on this recipe

  

  I think this is my new favourite (non chocolate) cake recipe. It was easy to make and gave great results. It was moist, tangy and totally delicious. I'll definitely try the muffin ideas above.

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• janet

  25 August 2010

  janet rated and commented on this recipe

  

  I made this along with the beetroot brownies and it was absolutely wonderful. It was so moist and very very lemony. I would not make it as a mufin though as it is not moist.My sons loved both recipes.

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• Theresa

  25 August 2010

  Theresa rated and commented on this recipe

  

  Made this the first time with buckwheat flour as I did not have any wholemeal flour. Turned out scrummy. Made it a second time, still using buckwheat flour as again no wholemeal, but used oranges and orange curd. Still scrummy.

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• Tordny Brusdal

  25 August 2010

  Tordny Brusdal commented on this recipe

  I loved the flavours in this cake! The cake dissaperared VERY quickly and was a huge success. My only question about the recipe is the amount of glace.. The amount stated in the recipe must be for only one of the layers. Mine could definately had done well with double the amount!

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• Margarite

  26 August 2010

  Margarite rated and commented on this recipe

  

  I tried this one after making the chocolate courgette cake. It was to take to our neighbour in France. The french could not beleive there was courgette in it and every piece was eaten. I have made a few of your recipes for our french friends and they absolutely loved everyone. I am afraid I use them as guinea pigs as they have different cakes here. Keep up the good work and more recipes for cakes with vegetables in would be great.

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• JennyB

  27 August 2010

  JennyB rated and commented on this recipe

  

  I do not know what I did wrong but there was no way it turned int a batter it was a great curdled mess. I carried on and added the flour and baked it it was very tasty but very solid. It definitely was not my day we had to eat the icing as a sauce it never solidified. My grandson thought it was delicious on slices of cake with icecream.

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• nichola

  28 August 2010

  nichola rated and commented on this recipe

  

  I'm with JennyB on this one. Most good food recipes are superb, but something went terribly wrong with this one. The mixture looked curdled when i put it into the oven and even after double the time it was still not cooked through and flat as 2 pancakes. It seriously made me wonder if i had lost my cake mojo (but all was redeemed after successfully making a 65th Birthday Cake!!).

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• Mouse

  29 August 2010

  Mouse rated and commented on this recipe

  

  Lovely cake! Did take a lot longer to cook, will be taking on suggestions to squeeze out moisture in courgettes next time. Definately making again!!

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• mariaslk

  31 August 2010

  mariaslk rated and commented on this recipe

  

  This was absolutely delicious, frosting gorgeous too. Very light, moist and fresh flavours. Put in the fridge for the next day and was heavier but still ok.

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• yoyo

  01 September 2010

  yoyo commented on this recipe

  I just attempted to make this cake today, got very excited,as I was using up courgettes I had grown in the garden and unfortunately failed miserably. The mixture curdled. Didn't rise. What have I done wrong?

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• Isabelle

  01 September 2010

  Isabelle rated and commented on this recipe

  

  Very very tasty, but quite heavy and solid. Delicious nonetheless! Will try squeezing the moisture out the courgettes next time to see if it makes any difference.

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• Claire

  01 September 2010

  Claire commented on this recipe

  Nichola, Jenny B and yoyo, I had the same problem, my mixture curdled. The finshed cake was tasty, but stodgy. If anybody has any suggestions as to what may have gone wrong I'd love to learn!

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• Elly Bolter

  04 September 2010

  Elly Bolter rated and commented on this recipe

  

  My mixture for this cake looked curdled as well! It didn't rise either. We ate it anyway and, apart from the texture, it tasted good. I will definitely make the cake again sometime, but I will cream the butter and sugar together before adding any other ingredients and I will squeeze more moisture out of the courgettes. It couldn't be worse than it was the first time, could it?

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• Foodmonster

  06 September 2010

  Foodmonster rated and commented on this recipe

  

  I liked the taste of this cake a lot. Made it in one tin (as that's all I have) and cut in in half later to put filling in the middle. This definitely affected the texture as the top half was nice and airy but the bottom a bit dense and soggy. It didn't raise as much as other cakes, but using 2 tins should do the trick. Although I squeezed out as much juice from the courgettes as possible, I found it still quite soggy, so didn't use the drizzle, only the soft cheese cream otherwise it would have falled apart! Don't get put off by this though as it tastes very delicious. I will definitely make this again using 2 tins and perhaps with self raising flour only to get more fluffy result.

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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 seeds , 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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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 20 mins

Cook 25 mins

Freeze drizzled bases only

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 seeds , 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)

Per serving

375 kcalories, protein 7g, carbohydrate 38g, fat 23 g, saturated fat 14g, fibre 1g, sugar 26g, salt 0.68 g

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