Courgette & Lemon Cake
Delicious and moist cake which is the perfect way to use up an excess of courgettes.
To make this recipe you will need:
- 200g courgettes, grated
- 300g self-raising flour
- 1 tsp baking powder
- 200g caster sugar
- 3 large eggs
- 150ml sunflower oil
- Zest of 2 lemons
- Juice of 1 lemon
- 50g icing sugar (for glaze)
And here’s how to do it…
Preheat the Oven: Set your oven to 180°C (160°C fan) or Gas Mark 4. Grease and line a 900g loaf tin.
Prepare Courgettes: Grate the courgettes and place them in a sieve to drain any excess moisture. Press gently to remove as much liquid as possible.
Mix Dry Ingredients: In a large bowl, sift together the flour and baking powder.
Combine Wet Ingredients: In another bowl, whisk the sugar, eggs, and oil until well combined. Stir in the lemon zest and the drained courgettes.
Combine Wet and Dry Mixtures: Fold the dry ingredients into the wet mixture until just combined.
Bake: Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean.
Prepare Lemon Glaze: While the cake is baking, mix the lemon juice with the icing sugar to create a glaze.
Glaze the Cake: Once the cake is out of the oven, while still warm, prick the top with a skewer and drizzle the lemon glaze over it.
Cool: Allow the cake to cool in the tin before transferring to a wire rack.
Enjoy!
