Frosted courgette & lemon cake

Frosted courgette & lemon cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
helenclare5
28th Jul, 2014
5.05
This is a lovely cake - I didn't see the tips re squeezing out the courgette liquid but I did use a fairly large courgette (think small marrow) and it wasn't too wet but it did need the additional 10 mins cooking time. It was a very nice texture although not so much 'cakey', but still light. I bypassed the cream cheese frosting and used whipped cream with lemon curd stirred through which was delicious. (only issue for me was dropping the half we didn't eat - soooo disappointing as no second helpings!!). Will definitely be making again - oh and yes my mixture did curdle but I never do find that to be a problem to the end result in cake baking!
clarey2204
20th Jul, 2014
3.8
Lovely cake, used up some courgettes given to me from bumper crop at friends allotment. I did squeeze the courgettes and a fair amount of water came out so would advise doing this. My frosting was very runny, not sure if this was down to the summer heat or maybe should reduce the amount of lemon juice. I had to add lots more icing sugar to thicken but very nice and would make again.
marion1960
7th Jun, 2014
I wish the recipe had been laid out differently . Quantities used for the cake , separate to those used for the filling
maesgwynne
18th Apr, 2014
Have just made this for a friends birthday, most disappointed, should have read all the comments! I ended up with a curdled mixture that didn't rise much, also runny icing.will try this recipe again but would cream butter and sugar, beat in eggs with a little flour, then fold in flour and courgettes last, with lemon juice and zest. Not sure whether to give it to her or not!
dlockhart
30th Sep, 2013
5.05
Wow this is sensational! Thanks to everyone for the tips: I squeezed the excess moisture from the courgettes, creamed the butter and sugar first with my trusty Kenwood before gradually adding the eggs and then mixing in everything else. If you have particularly juicy lemons you might not need all the juice for the frosting. Completely forgot about the lemon curd though...
cjsansom
16th Sep, 2013
Delicious! I followed the recipe to the letter and it worked perfectly (didn't need to remove excess liquid from courgettes etc). Think this cake is going to be the new family favourite (and good thing too as we still have a glut of courgettes to cook).
mrscbishopwilton's picture
mrscbishopwilton
30th Aug, 2013
5.05
I have courgette phobic teenagers who tucked into this quite happily and remain blissfully unaware of the ingredients. Tips are as many have already mentioned:- *Squeeze courgettes of every scrap of moisture in a tea towel lined with kitchen roll *Cream butter and sugar first *Add eggs cautiously. If there is a hint that it may curdle, sift in some of the flour to stabilise and repeat if necessary till all eggs added *Fold in remaining ingredients to combine. Delicious!
coraliealb
28th Aug, 2013
I made this morning, using the magazine recipe, which doesn't mention squeezing the courgettes, ended up with a heavy soggy cake, am hoping it will taste good, either with double cream or custard. After reading the comments here I will try it again though.
peasnkews
5th Aug, 2013
Absolutely fabulous! A moist light cake which was a hit with everyone. There were many surprises when we told them what was in it! Like many have said before, you really have to make sure the courgettes are really dry. I used a clean tea towel to squeeze the liquid out. The courgettes were then left to drain. The sugar and butter were creamed first before adding the eggs one at a time. Then I added the lemon zest, with the vanilla extract, courgettes then folded in the dry ingredients. The cakes took 28 minutes to cook. What a excellent way to use up the glut of our courgettes. It certainly makes a change for us as we always make courgette chutney!.
beckygibbs
4th Aug, 2013
I made this cake yesterday and also got a horrible, curdled mess. I baked it anyway and it turned out like two thick pancakes. I didn't bother to make the frosting, but tried the "cake" with double cream. It was delicious. Like a very lemony pancake. My friend who visited also loved it with cream and home-made redcurrant jelly!!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.