Lemon courgette cake

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Another creative use for the courgette glut! This cake is light and moist with an infusion of citrus and spice. I think I first came across it, years ago, in a National Trust cookbook.

First, I grate 200g of courgettes and add in one egg, 140g of caster sugar, 110ml of vegetable oil and the zest of one lemon. In another bowl, I mix 200g of plain flour, 1/4 tsp of salt, 1/2 tsp of bicarbonate of soda, 2 tsp of baking powder and 1 tsp of ground cinnamon.

Then, I combine it all until the mixture is just blended, before pouring it into a cake tin greased or lined with baking parchment. I bake it for around 45 minutes in my fan oven preheated at 160C (180C for non fan ovens).

Towards the end of the baking, I mix 2 tbsp of caster sugar with the juice of one lemon and I drizzle this all over the cake when I take it out of the oven. Alternatively, I reckon that a lemon cream cheese frosting would work well too.