Frosted courgette & lemon cake

Frosted courgette & lemon cake

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(50 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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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!!

nicandcorin's picture
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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!!).

jenny-cooks's picture
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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.

margarite's picture
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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.

tordny's picture

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!

theresashammon's picture
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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.

gervais's picture
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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.

annaborowski's picture
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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.

irutsun's picture
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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!

163ben's picture
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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.

pixie13524's picture
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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 ;)

helenprout's picture

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.

condrona's picture

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

beckyjc's picture
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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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