• David Hall

Lemon & Courgette Cake

A spin on a carrot cake, adding a vegetable such as courgette to a cake isn't a bad thing. It naturally adds moistness rather than flavour and in this instance, it's important to make the cake as lemon-packed as possible.

This has become a firm family favourite and my little one loves helping to make it. So if you can, get the children involved; I can guarantee that any initial doubts about little green flecks being in a cake will soon be gone forever.


Ingredients

400g self-raising flour

200ml sunflower oil

200g caster sugar

3 eggs

Juice and zest of one lemon

3 courgettes, grated and squeezed in a clean tea-towel to get as much moisture out as possible

Half a jar of lemon curd


For the topping

100g icing sugar

Lemon juice

1 - Pre-heat the oven to 180C/GM4. Grease and line 2x 20cm springform cake tins.

2 - In one mixing bowl, tip in the self-raising flour and make a well in the centre.

3 - In another, add the oil, sugar, eggs, lemon zest and juice. With either a hand whisk or electric whisk, combine thoroughly until thick and airy.

4 - Tip into the flour along with the grated courgettes and fold until combined. If it seems too thick, pour in a little more oil until you get to 'spoon dropping' consistency.

5 - Split between the tins and place on the middle shelf of the oven. Bake for 45-50 minutes or until they are risen, golden and skewer inserted comes out clean. Remove and allow to cool.

6 - Once cool, spread the lemon curd onto one half of the cake then place the other on top. Mix the icing sugar in a bowl along with enough lemon juice to create a thick, pourable icing. Drizzle over the top of the cake and allow to dry.

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