Frosted courgette & lemon cake

Frosted courgette & lemon cake

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(70 ratings)

Prep: 20 mins Cook: 25 mins Plus cooling

Easy

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

  • Freeze drizzled bases only

Nutrition: per serving

  • kcal375
  • fat23g
  • saturates14g
  • carbs38g
  • sugars26g
  • fibre1g
  • protein7g
  • salt0.68g
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Ingredients

  • 250g pack unsalted butter, very soft, plus extra for the tin
  • 3 unwaxed lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g golden caster sugar
  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 medium courgettes, coarsely grated (you'll need 300g/10oz flesh)
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 tsp poppy seed, plus extra to decorate
  • 1 tsp vanilla extract
  • 100g self-raising flour
  • 100g plain wholemeal flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 85g icing sugar
  • 200g pack full-fat soft cheese
  • 4 tbsp lemon curd (optional)

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.

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Comments, questions and tips

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hollywoozle
25th Jan, 2015
5.05
I loved this cake! I switched out the butter for an olive oil spread suitable for baking (as 70% less saturated fat), missed out the lemon curd and used a low-fat cream cheese for the frosting. The result was very moist and reasonably dense (needed a fork to eat it) but it was totally yummy! Various family members tried it and all seemed to really enjoy it. It's not your conventional bake, no, but for a relatively healthy alternative I found it delicious.
niamh_ryan
9th Jan, 2015
5.05
This cake is fabulous! I made it for my birthday and everyone raved about it. I did make a few small tweaks: first, I creamed the butter and sugar before adding the lemon zest, vanilla and poppy seeds and only then added the lemon juice and courgette (didn't bother squeezing them first, though I did peel them); I used 200g self-raising flour instead of half and half (this made it really light); and made a lemon butter-cream icing instead of the cream cheese icing (used half for the filling along with lemon curd and put the other half on top). I also added a large teaspoon of lemon curd to the cake mix which gave it an extra lemony boost as well as adding to the moisture. The mixture did look slightly curdled when it went in the oven, but came out beautifully anyway. This will definitely become one of my staple cake recipes!
Cella
26th Feb, 2016
So disappointing - looks a lovely cake and made it this morning for a special party tomorrow. Completely flat with a crystallised top like a biscuit. I will now have to buy a cake as I don't have time to make another. Won't be making it again.
blossomysel
9th Nov, 2014
0.05
Not a good recipe. My cake came out flat and I sort of expected it to because there wasn't enough batter to cover the bottom of the two tins and there is not enough of a raising agent in it. Won't be trying it again. Really disappointed.
Inaripo
8th Oct, 2014
I haven't tried tasting this cake yet but to be honest I'm not keen to. I've never experienced such a greasy cake - it's dripping butter - yuk! I made it by hand so creamed the butter and sugar first but the eggs still didn't mix in properly. Bbc good food recipes usually work out great but I won't be trying this again - not sure how I can rescue it apart from serving between slices of kitchen roll to mop up the grease!
bushfox1
6th Sep, 2014
3.8
Used part of an 'overgrown' courgette - I did not squeeze it out as have read that if you grate it immediately before using it should be fine, and it was. Like others I creamed the butter and sugar before adding the eggs gradually etc. this produced a lovely light cake. However, despite following the frosting recipe exactly it was far too runny - I added a bit of extra icing sugar to no avail, so I whipped up about 200 ml of double cream and mixed it into the frosting - it was lovely. Will definitely make again, great way to use all those courgettes!
mrh93
30th Aug, 2014
Awful recipe, I would not bake this again. Described as "easy", but obviously requires you to know a lot about baking to avoid curdling - mine turned into a curdled mess, and has taken almost one hour to cook, not risen and looks less than appetising. I've made the frosting as the recipe stated, ended up all lumpy, and way too runny - even with a large amount more icing sugar it hasn't set. Pretty disappointed with this really - the recipe needs improving.
patriciaf
19th Aug, 2014
5.05
Beautiful, filled with a cream cheese, cream and icing sugar frosting and lots of fresh raspberries. Decorated the top with fresh raspberries. It was approved by all.
zoeley
17th Aug, 2014
I baked this according to the recipe, without reading the comments which recommended creaming the butter and sugar before gradually adding the eggs... My mixture curdled, not at all a creamy batter. But it rose perfectly and wasn't dense at all so I don't think the curdling made any difference, thankfully! What a delicious cake and an unusual mix if ingredients. Love it!
Foodie98
16th Aug, 2014
Unfortunately this recipe was very disappointing and I ended up with an inedible cake! The recipe should instruct you to cream the butter and sugar together at first instead of combining everything but the dry ingredients. Ended up with a sloppy mixture with uncombined butter and ultimately a bad cake and wasted ingredients!! Disappointed after previous comments were so positive.

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