Frosted courgette & lemon cake

Frosted courgette & lemon cake

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(48 ratings)

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Cooking time

Prep: 20 mins Cook: 25 mins Plus cooling

Skill level

Easy

Servings

Cuts into 12 slices

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

Nutrition and extra info

Additional info

  • Freeze drizzled bases only
Nutrition info

Nutrition per serving

kcalories
375
protein
7g
carbs
38g
fat
23g
saturates
14g
fibre
1g
sugar
26g
salt
0.68g

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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Method

  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.
  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.
  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 from Good Food magazine, September 2010

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Comments

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eehambling's picture
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made courgette and lemon cake went down very well but couldn't get topping to set i added more iceing sugar but it still didn't set .
help

karenjohnson23's picture
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didn't sqeeze moisture from courgettes and rose perfectly and was ready bang on time. as only had rock hard (salted) butter, i softened it in microwave first and left out salt from recipe. texture was light and moist.

greenfieldkelly's picture

I cooked this cake for a summer birthday cake for my sister, much to my parents worry. But one taste and they were hooked, delicious will be making it again and may try the muffin idea!

faypeacock's picture
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This is a lovely cake - the recipe worked perfectly. I didn't have to give it any longer in the oven but maybe that's because I squeezed the moisture out of my courgettes first. I didn't use any lemon curd because I didn't have any but I wont use it when I make this again as it was perfect without.

nessjjackson's picture
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Delicious! Absolutely loved it! I will definitely make again.

petitfiloux's picture
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Oh my - totally amazing! Didn't have a glut of courgettes to use up, went to get some specially at the supermarket to try this out and it was amazing!! Made sure i squeezed out all the water out of the grated courgettes as suggested by others, and I thought i turned out brilliantly! Not quite as risen as the one in the photo, but sure tasted lush!
Blogged about it here http://petitfiloux.blogspot.com/2010/09/i-love-cake.html

windylindy123's picture
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Best. Cake. Ever. (But make sure to squeeze the courgettes)

carolinegraceb's picture

I made this cake for a charity fundraising tea break in the school where I work. It went down a treat, really popular, I printed the recipe and put it on the noticeboard.

Foodmonster2's picture
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I made it again, this time using 2 tins and beating the butter and sugar first before adding the rest of the ingredients. I also squeezed the juice out of courgettes as much as possible. Made no difference - still like 2 pancakes! I have run out of patience to try this one again... Still, it was received well by others.

hoefkens's picture

As Nichola said on 28th August, it was like two pancakes, albeit tasty pancakes. We have been eating it warmed in the microwave with lemon curd spread on it. I will make it again and squeeze the courgettes much harder. I didn't have any brown flour so only used white; also my eggs may have been too large. Will definitely do it again, because the photo of your cake looks so enticing.

ritazz's picture
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I tried it 3 days ago. Every one loves it. I did wring out the water as suggested and the cake turned out very good.

nicolettabjones's picture

I loved the cake, evn if a bit soggy. Has anyone tried it with a different vegetable/fruit?

msrodzinski's picture
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I really like the taste of this cake, but the first time I made it according to the recipe it curdled. So I tried again creaming the butter and sugar first, the mixture looked a lot better, but turned out very dense and moist again after baking. Maybe squeezing some moisture out the courgettes would help. Because of the denseness and stickiness I didn't use the drizzle either times.

Foodmonster2's picture
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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.

ellybo's picture
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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?

davey4328766's picture

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!

isabellep's picture
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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.

yolandaeldaadaa's picture

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?

mariaslk's picture
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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.

mouse156's picture
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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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