Frosted courgette & lemon cake

Frosted courgette & lemon cake

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(52 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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d41d0y's picture
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Delicious. Very zingy. Easy.

noirundblanc's picture
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Cake turned out really well as I took the advice of removing as much of the moisture as possible. Personally i didn't really like the taste of the cake but the rest of my family did, especially my mumm who i saw devouring yet another slice every moment she got. Needless to say, the cake didn't last longer than 2 days...

roseew's picture
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'Made this last week, and used oil.... not a good idea!!! 'Made it again today with butter. Grated the courgette onto a teatowel and blotted most of the juices out. 'Made it as a cake rather than a two tier. Used an extra 100gm of flour and omitted the lemon juice. Made up a 'drizzle' - sugar and lemon juice - skewered the cake and poured it over when cool. Beautiful!! Very light. Wonderful flavour!!

TIP: buy huge courgettes/lemons, spices etc., from an Indian grocers, they are much cheaper too!!

annawalton's picture

This is really scrummy. Squeezing the courgettes really works and also do not use too large lemons as it makes the icing a bit sloppy, made it for work and everyone was surprised it had courgettes in.

terri_ann87's picture
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This is a fantastic cake - but the butter and sugar need to be creamed together first in order to stop the mixture from curdling. I absolutely love this cake!

abismummy's picture
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I made this at the weekend, and it turned out beautifully, its delicious and nobody guessed there was courgettes in it! Did have the same problem as a few others, in that the cheese frosting would not thicken up and was more like a sauce. I did use lower fat soft cheese so wonder if that was why? Had to buy some more (full fat) Philadelphia to mix with the 'sauce' and it came out lovely.

eehambling's picture
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i didn't add all the lemon and less cream cheese still seemed to soft a bit messy to eat

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.

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