Courgette and Lemon Cake

Making Courgette and Lemon Cake

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1. Heat the oven to 170°C / 340°F and line a 20 cm round tin. Squeeze the grated courgette dry in a tea towel.

   Mark done

2. Whisk the sugar, eggs and oil for 3 minutes until pale. Fold in the courgette, lemon zest, 2 tbsp lemon juice and flour.

   Mark done Start 3 min timer

3. Pour into the tin and bake for 45 minutes until a skewer comes out clean. Cool in the tin.

   Mark done Start 45 min timer

4. Stir the icing sugar with the 2 tbsp lemon juice and spread over the cold cake.

   Mark done

Related guide: Pan and tin size.

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Small Things That Help

• Squeeze the courgette dry.
• Use the zest as well as the juice.
• If your oven runs hot, check at 36 minutes.
• Ice only when cold.

Common Substitutions & Variations

• No self-raising flour to hand? The common home substitute is the same weight of plain flour with 2 teaspoons of baking powder for every 150 g, sifted together well; the rise may not be identical to a bought self-raising flour.

What Goes With Courgette and Lemon Cake

• Hot tea
• Strong coffee
• Greek yoghurt
• Fresh berries

Storing & Reheating Courgette and Lemon Cake

Keeps in an airtight tin for 4 days.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.