Zesty Lemon Courgette Cake Recipe: A Bright Summer Delight

Baking a delightful lemon courgette cake can surprise even seasoned dessert enthusiasts with its unexpected charm.

Zucchini brings surprising moisture to this delectable treat, creating a tender crumb that melts in your mouth.

Citrusy notes dance alongside subtle vegetable undertones, promising a unique flavor profile.

Summer’s bounty finds perfect expression in this innovative sweet creation.

Light and refreshing, the cake strikes a delicate balance between tangy and subtle earthiness.

Each slice offers a delightful adventure for those who love experimenting with classic baking techniques.

You’ll want to slice into this magical combination and savor every remarkable bite.

Why Mary Berry Lemon Courgette Cake Is Bright And Fresh

• Bake with Fresh Seasonal Produce: Courgettes bring a delightful moisture and subtle green hue to this cake, making it a perfect way to use summer garden bounty.
• Create a Crowd-Pleasing Dessert: This lemon courgette cake offers a zesty, light flavor that appeals to both kids and adults, making it ideal for family gatherings or casual get-togethers.
• Master a Simple Baking Technique: With straightforward steps and basic ingredients, even novice bakers can confidently create this delicious cake without complex skills or specialized equipment.
• Enjoy a Versatile Treat: Perfect for afternoon tea, picnics, or as a sweet afternoon snack, this cake transitions beautifully between casual and slightly more elegant occasions.

What’s In Mary Berry Lemon Courgette Cake

• Courgette: A mild, tender vegetable that adds moisture and subtle green color to the cake.
• Eggs: Provide structure and help bind the cake ingredients together.
• Oil: Ensures a moist and tender cake texture.
• Caster Sugar: Sweetens the cake and helps create a light, soft crumb.

• Plain Flour: The primary structure and base of the cake.
• Bicarbonate of Soda: Helps the cake rise and creates a light, fluffy texture.

• Lemon Zest, Lemon Juice: Adds bright, citrusy flavor and enhances the overall taste of the cake.
• Drizzle Ingredients (Sugar, Lemon Juice): Creates a sweet and tangy glaze that adds extra moisture and flavor to the top of the cake.

How To Bake Mary Berry Lemon Courgette Cake

Step 1: Warm Up the Oven

Crank your oven to 180°C (160°C fan). Prepare your loaf pan by greasing and lining it with parchment paper, creating a cozy home for your cake batter.

Step 2: Blend Wet Ingredients

• Vegetable oil
• Caster sugar
• Eggs

Blend until the mixture looks smooth and inviting, with a silky consistency.

Step 3: Introduce Zesty Companions

• Freshly grated courgette
• Bright lemon zest
• Tangy lemon juice

Mix gently to distribute the vibrant elements evenly.

Step 4: Incorporate Dry Components

• All-purpose flour
• Bicarbonate of soda

Fold carefully until everything combines into a harmonious batter, being careful not to overmix.

Step 5: Bake to Golden Perfection

Pour the batter into your prepared loaf pan. Slide into the preheated oven and bake for 55-60 minutes. The cake is ready when it turns a gorgeous golden brown and a skewer inserted comes out clean.

Step 6: Create Drizzle Channels

While the cake is still warm, use a skewer to poke gentle holes across the top, creating pathways for the delicious drizzle.

Step 7: Add Luscious Drizzle

Whip up your drizzle mixture and generously pour it over the warm cake, allowing it to seep into the holes and create a moist, flavor-packed treat.

Step 8: Cool and Serve

Let the cake cool completely in the pan. Once cooled, remove, slice, and serve this delightful lemony courgette creation to eager friends and family.

Tips To Get Mary Berry Lemon Courgette Cake Just Right

• Drain Courgette Thoroughly: Squeeze excess moisture from grated courgette using a clean tea towel to prevent a soggy cake texture.
• Zest Lemon Carefully: Grate only the bright yellow part of the lemon skin to avoid bitter white pith in your cake.
• Check Cake Doneness Precisely: Insert a skewer into the center and look for a clean, crumb-free result to ensure perfect baking.
• Enhance Lemon Flavor: Add extra lemon zest to the drizzle for a more intense citrusy punch that brightens the entire cake.
• Store Smartly: Keep the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and freshness.

Fun Variations On Mary Berry Lemon Courgette Cake

• Gluten-Free Zucchini Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Maintains similar moisture and texture from zucchini.
• Vegan Citrus Loaf: Substitute eggs with mashed banana or flax eggs. Use plant-based oil and dairy-free milk to create a completely vegan cake.
• Low-Sugar Wellness Cake: Swap caster sugar with stevia or monk fruit sweetener. Reduce overall sugar content while keeping the cake's delicious flavor profile.
• Orange Spice Variation: Replace lemon zest and juice with orange zest and juice. Add cinnamon or nutmeg for a warming, aromatic alternative to the original recipe.

What To Pair With Mary Berry Lemon Courgette Cake

• Brew Herbal Tea Pairing: Steep chamomile or mint tea to complement the cake's light, zesty flavors and provide a soothing contrast to the sweet dessert.
• Match Creamy Accompaniment: Serve a dollop of lightly whipped lavender cream or vanilla bean mascarpone alongside the cake slice to enhance its delicate texture and citrusy notes.
• Enhance with Fruit Garnish: Scatter fresh berries like raspberries or blueberries around the plate to add bright, tangy elements that harmonize with the lemon and courgette undertones.
• Suggest Afternoon Coffee Break: Pair with a smooth cappuccino or light espresso to balance the cake's sweetness and create a delightful mid-day treat that awakens the palate.

Best Way To Store Mary Berry Lemon Courgette Cake

• Store cake in an airtight container wrapped in plastic wrap for up to 5 days in the refrigerator. Keeps moisture and prevents drying out.
• Wrap cake tightly in plastic wrap, then aluminum foil. Freeze whole or in slices for maximum 3 months. Prevents freezer burn and maintains texture.
• Remove from freezer and let sit at room temperature for 2-3 hours. Allows gradual defrosting without compromising cake's softness.
• Warm individual slices in microwave for 10-15 seconds on low power. Alternatively, warm in oven at 150C for 5-7 minutes to restore freshness without drying out.

FAQs For Mary Berry Lemon Courgette Cake

• Can I use zucchini instead of courgette?

Yes, courgette and zucchini are the same vegetable, so you can use them interchangeably in this recipe without any changes.

• Do I need to remove the skin when grating courgette?

No, you can grate the courgette with its skin on. The skin adds color, nutrition, and helps retain moisture in the cake.

• What does the drizzle do for the cake?

The lemon drizzle adds extra moisture, sweetness, and a tangy flavor that enhances the overall taste of the cake, making it more delicious and moist.

• Can I make this cake gluten-free?

Yes, simply substitute the regular flour with a gluten-free flour blend that contains xanthan gum to help maintain the cake’s texture.

Lemon Courgette Cake Recipe

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4.8 from 25 reviews

• Total Time: 70-75 minutes
• Yield: 8 1x

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Description

Lemon courgette cake blends zesty citrus with garden-fresh vegetables for a surprisingly moist and delightful dessert. Sweet meets savory in this elegant British treat that invites you to savor each tender, flavor-packed slice.

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Ingredients

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Cake Ingredients:

• 250 grams (8.8 ounces) self-raising flour
• 200 grams (7 ounces) caster sugar
• 3 medium eggs
• 1 large courgette, approximately 200 grams (7 ounces), coarsely grated

Wet Ingredients:

• 150 milliliters (5 fluid ounces) vegetable oil
• 3 finely grated zest of 2 lemons
• 1 lemon, juiced
• 1 lemon, zested and juiced

Sweeteners and Leavening:

• 75 grams (2.6 ounces) granulated sugar
• 1/2 teaspoon bicarbonate of soda

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Instructions

1. Prepare the oven at 180°C (160°C fan) and prepare a 900g loaf tin by greasing and lining with parchment paper.
2. Combine vegetable oil, sugar, and eggs in a mixing bowl, whisking until the mixture becomes smooth and well-integrated.
3. Incorporate freshly grated courgette, fragrant lemon zest, and tangy lemon juice into the wet mixture, stirring thoroughly.
4. Gently sift flour and bicarbonate of soda over the wet ingredients, folding carefully to create a uniform batter without overmixing.
5. Transfer the batter into the prepared loaf tin, spreading evenly and ensuring a level surface.
6. Bake for 55-60 minutes, monitoring until the cake turns golden brown and a inserted skewer emerges clean from the center.
7. While the cake is still warm, delicately puncture small holes across the top surface using a skewer or toothpick.
8. Prepare the drizzle mixture and generously pour over the warm cake, allowing it to seep into the created holes.
9. Allow the cake to cool completely within the tin, enabling it to set and absorb the drizzle.
10. Carefully remove from the tin, slice into elegant portions, and serve.

Notes

• Swap zucchini for carrots or parsnips to create a versatile vegetable cake with similar moisture and texture.
• Use gluten-free flour blend for a celiac-friendly version without compromising the cake’s soft, tender crumb.
• Reduce sugar by 25% and replace with natural sweeteners like honey or maple syrup for a healthier alternative.
• Enhance cake’s nutrition by adding chopped nuts or seeds for extra protein and crunch without altering the delicate lemon flavor.

• Prep Time: 15 minutes
• Cook Time: 55-60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 282 kcal
• Sugar: 27 g
• Sodium: 120 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 55 mg