Frosted courgette & lemon cake

Frosted courgette & lemon cake

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(74 ratings)

Prep: 20 mins Cook: 25 mins Plus cooling


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



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

  • 200g golden caster sugar
  • 3 eggs



    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)



    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)


  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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10th Aug, 2015
This was a great recipe. The people that complained about the all-in-one method couldn't have read the ingredients list that read 'very soft butter'. Those that complained that the frosting was too runny maybe used half fat cream cheese instead of full fat? Half fat will always go runny when beaten.
4th Mar, 2016
My butter was VERY soft and I used full fat cheese...
2nd Aug, 2015
I made this cake today , I switched the butter with organic coconut oil , it is delicious . I had a glut of homegrown courgettes to use up , couldn't think of a nicer way to use them . Will definitely make this cake again.
26th Jul, 2015
Delicious! We all reall enjoyed this cake. I followed the recipe exactly apart from using all white flour, it looked a little curdled but baked perfectly and tasted yummy! Will definately make again.
6th Jul, 2015
I have made this cake three times now. The first time I was making it for my sister's birthday last year and it didn't rise much but I hadn't read the tip about squeezing excess liquid from the courgettes. When.I tried again having done so it was fine (the mixture does look curdled even after folding in the flour but it doesn't affect the finished cake) and everyone declared it delicious. I have just made it again for my niece's wedding. There were three other cakes to choose from but this one went in a flash - when I went to get myself some cake all that was left of this one was a tiny two-mouthful slice but plenty of all the other three (including my chocolate one!). I did have to put more icing sugar in the frosting mixture and it still seemed a tiny bit soft but it set firmer after the cake was stored in the fridge overnight and was fine after that even though it was a very hot day. I'll definitely be making it again!
6th Apr, 2015
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...
10th Mar, 2015
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.
25th Jan, 2015
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.
9th Jan, 2015
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!
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.


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