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