Courgette Cake with Lemon Drizzle
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
10
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Calories
308 kcal
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Course
Dessert
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Cuisine
American, International, British
Courgette Cake with Lemon Drizzle
Description
This cake features coarsely grated raw courgettes gently squeezed to remove excess moisture, then folded into a mix of vegetable oil, eggs, sugar, and lemon zest and juice. Flour blended with baking powder, bicarbonate of soda, and sea salt provides structure and rising action. The batter is poured into a greased and lined loaf tin and baked until a skewer comes out clean, resulting in a moist but not soggy texture.
The lemon drizzle, made from powdered sugar and fresh lemon juice, is spooned over the cooled cake and sprinkled with lemon zest, adding a glossy, sweet, and tart finish. The courgette imparts gentle moisture and mild vegetable flavor that blends with lemon’s brightness and the tender crumb of the cake.
Ideal for slicing and serving as a lightly sweet loaf cake, this dish works well for breakfast, tea, or as a dessert. It can be garnished simply with extra lemon zest or a thin layer of additional glaze.
To avoid sogginess, removing some moisture from the grated courgettes is important. The cake can be frozen for later use, and ingredients can be substituted to make it vegan or gluten-free. The lemon components can be varied, and courgette can be replaced by marrow if desired.
Ingredients
- 350 g zucchini zucchini) raw, approximately 1-2 medium, 3 cups; courgette synonym
- 125 ml vegetable oil plus extra for greasing
- 2 egg free-range
- 100 g white granulated sugar ½ cup
- lemon zest and juice of 1
- 300 g all-purpose flour all purpose flour, 2 ½ cups, plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt sea salt
For the lemon glaze
- 85 g powdered sugar confectioner's sugar, icing sugar
- 1 tablespoon lemon juice
- lemon to decorate, zest
Instructions
- Heat oven to 180°C/160°C fan/350°F. Grease a 900g/2lb loaf tin and line with baking paper.
- Coarsely grate the unpeeled raw courgettes (in a box grater or food processor). Lightly squeeze the gratings in a clean tea towel to remove a little of the moisture.
- In a large bowl, whisk the oil, eggs, sugar, zest and juice together until smooth, then stir in the courgette. Sift in the flour, bicarb, baking powder and salt and gently combine.
- Pour the batter into the prepared tin and bake for 75 minutes, or until an inserted skewer comes out clean. Leave to cool in the tin completely.
For the lemon drizzle
- Mix the lemon juice and icing sugar together until smooth. Drizzle over the cooled cake and sprinkle with the lemon zest.
Notes
- Drain grated courgettes before folding to prevent a soggy cake.
- This recipe suits freezing for later enjoyment.
- For a vegan version, replace eggs with flax eggs and use suitable flour.
- Gluten-free flour and baking powder can be used for gluten intolerance.
- Adjust the lemon drizzle sweetness to taste; add more or less lemon juice for tartness.
- Marrow can substitute courgette if preferred.
- The recipe fits a 900g/2lb loaf pan measuring approximately 23cm x 13cm x 7cm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 195mg | 8% |
| Potassium | 186mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 37mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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