Frosted courgette & lemon cake

Frosted courgette & lemon cake

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(56 ratings)

By

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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
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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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marijas's picture
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I can't comment on the taste of this cake as it is currently in the freezer awaiting consumption. However, I found that making it was problematic. First of all, I fully concur with those who posted that the final mixture looked curdled and I did wonder about this. I too found it odd that it doesn't seem to be necessary to beat the butter and sugar together to begin with. Furthermore, the cooking time was totally off, I had to give it a good extra 20 minutes to half an hour. Finally, my cakes simply did not rise. Each one was 1.5cm high at best. Please note that I am not a beginner baker/chef, quite the opposite in fact.
Now the taste might be really good, but the above left me quite apprehensive. Lucky me that the occasion I was baking it for was cancelled at the last minute as I'm not sure I'd have liked to serve this up to guests...

molehole's picture

Please please do NOT make this cake, made it yesterday and the icing is completely awful; so runny it caused the top layer of the cake to slide off the bottom. As soon as the top layer was put on, all the inside just ran out the sides - completely useless. However much icing sugar was added made no difference, it was unusable and ruined the cake, if you are making this cake please use a different icing recipe if you don't want it to look like a pile of vomit on a cake stand. Let's hope it tastes nice.

hollywoozle's picture
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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's picture
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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!

blossomysel's picture
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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's picture

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's picture
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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's picture

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's picture
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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's picture

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's picture

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.

patriciaf's picture
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Lovely and light with a good lemon taste.

helenclare5's picture
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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's picture
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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's picture

I wish the recipe had been laid out differently .
Quantities used for the cake , separate to those used for the filling

maesgwynne's picture

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's picture
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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's picture

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
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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's picture

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.

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