Frosted courgette & lemon cake

Frosted courgette & lemon cake

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

Difficulty and servings

Easy

Cuts into 12 slices

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 25 mins

Plus cooling
Freezable

Freeze drizzled bases only

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.
Try

Baking with courgettes

Courgettes can hold quite a lot of water, which can affect the finished texture of your cake. If your grated courgettes seem watery, place them into a clean cloth and wring out some of the liquid into a bowl. Then add the courgettes to the cake mixture as normal. The timing for cakes containing courgette can depend on the water content of your courgettes, so return the cake to the oven for another 10 mins if it needs it. Simply test with a skewer and make sure it comes out clean.

Per serving

375 kcalories, protein 7g, carbohydrate 38g, fat 23 g, saturated fat 14g, fibre 1g, sugar 26g, salt 0.68 g

Recipe from Good Food magazine, September 2010.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 21-40

  • Binder photo mels

    09 September 2010

    mels rated and commented on this recipe

    1 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo nbj

    09 September 2010

    nbj commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Rita-Malta

    16 September 2010

    Rita-Malta rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo NICOLE

    17 September 2010

    NICOLE commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Foodmonster

    23 September 2010

    Foodmonster commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Carolineb

    25 September 2010

    Carolineb commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo lindyloo

    03 November 2010

    lindyloo rated and commented on this recipe

    4 stars

    Best. Cake. Ever. (But make sure to squeeze the courgettes)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo PetitFiloux

    09 November 2010

    PetitFiloux rated and commented on this recipe

    5 stars

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo nessjjackson

    10 November 2010

    nessjjackson rated and commented on this recipe

    4 stars

    Delicious! Absolutely loved it! I will definitely make again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo peacock

    03 February 2011

    peacock rated and commented on this recipe

    4 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kelly

    05 February 2011

    Kelly commented on this recipe

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Karen

    10 February 2011

    Karen rated and commented on this recipe

    4 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo leah

    17 March 2011

    leah commented on this recipe

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo leah

    18 March 2011

    leah rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Joanne

    26 April 2011

    Joanne rated and commented on this recipe

    4 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Terri

    01 June 2011

    Terri rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo monkeymagic

    18 June 2011

    monkeymagic commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Rosee

    25 June 2011

    Rosee rated and commented on this recipe

    4 stars

    '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!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo frais et creme

    27 June 2011

    frais et creme rated and commented on this recipe

    5 stars

    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...

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo d41d0y

    06 July 2011

    d41d0y rated and commented on this recipe

    5 stars

    Delicious. Very zingy. Easy.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Cuts into 12 slices

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 25 mins

Plus cooling
Freezable

Freeze drizzled bases only

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 seeds , 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)
Print this recipe
Add to your binder

Per serving

375 kcalories, protein 7g, carbohydrate 38g, fat 23 g, saturated fat 14g, fibre 1g, sugar 26g, salt 0.68 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close