Creating Mary Berry’s Lemon Courgette Cake is a delightful way to enjoy a light, moist dessert infused with citrusy freshness.
The combination of grated courgette and lemon zest results in a cake that is wonderfully tender and flavorful.
Adding the lemon drizzle on top gives the perfect hit of tangy sweetness.
One key trick is to lightly squeeze the grated courgette to remove excess moisture, ensuring a perfect texture for your cake.
What I love most about this recipe is how the zing of the lemon complements the subtle flavor of the courgette, making it a truly unique and refreshing treat.
How to Make Mary Berry Lemon Courgette Cake
Ingredients
- 7 ounces grated zucchini
- 1 cup granulated sugar
- 3 eggs
- 2/3 cup vegetable oil
- 1 lemon (zested and juiced)
- 2 1/4 cups self-rising flour
- 1 teaspoon baking soda
Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F.
Grease and line a 2-pound loaf pan with parchment paper.
Step 2:
In a large mixing bowl, whisk together the oil, caster sugar, and eggs until well combined.
You want the mixture to be smooth and slightly fluffy.
Step 3:
Stir in the grated courgette, lemon zest, and lemon juice.
Make sure everything is evenly mixed.
Step 4:
Sift in the flour and bicarbonate of soda.
Gently fold into the wet mixture until there are no floury patches left.
Step 5:
Pour the batter into the prepared loaf tin.
Bake for 55 minutes to 1 hour until the cake is golden, risen, and a skewer comes out clean when inserted in the center.
Step 6:
Allow the cake to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Tips and Tricks for Making This Recipe
Don’t Overmix
When folding in dry ingredients, be gentle to avoid knocking out the air.
This helps the cake remain light and fluffy.
Use Fresh Courgettes
Fresh courgettes provide the best moisture and texture.
Avoid using older courgettes as they can be too watery and impact the cake’s consistency.
Cool Completely
Let the cake cool completely before slicing to get clean, even pieces.
This also helps the flavors settle nicely.
Zesting Tips
Zest the lemon before juicing it to make the process easier.
A microplane works great for getting fine zest without the bitter pith.
What to Serve with Mary Berry Lemon Courgette Cake
Fresh Berries and Cream
A simple and classic pairing with the lemon courgette cake is a side of fresh berries and a dollop of whipped cream.
The tanginess of the berries complements the citrusy notes of the cake wonderfully.
Minted Pea Salad
For a refreshing twist, try serving a minted pea salad on the side.
The bright flavors of mint and peas add a unique and tasty contrast to the sweetness of the cake.
Honey-Glazed Carrots
Honey-glazed carrots can provide a delightful contrast with their subtle sweetness and earthy flavor.
Their slight crunch pairs well with the moist texture of the cake.
Cold Cucumber Soup
A cold cucumber soup can be a surprising but delightful accompaniment.
Its chilled temperature and light, refreshing taste balance the rich flavors of the lemon courgette cake.
Variations and Substitutions
Using Different Oils
You can substitute vegetable oil with olive oil or coconut oil.
Both options bring a unique flavor to the cake.
I find that olive oil gives a slightly fruity note that complements the lemon zest nicely.
Adding Nuts
Want to add some crunch?
Chopped pistachios or walnuts work well.
Fold them into the batter before baking, or sprinkle on top as a garnish.
This adds a delightful texture to each bite.
Sweeteners
Instead of caster sugar, consider using honey or maple syrup.
These natural sweeteners bring a depth of flavor to the cake.
If you go this route, reduce the amount slightly to balance the sweetness.
Gluten-Free
For a gluten-free option, use a gluten-free flour mix.
Make sure it’s a one-to-one substitute for regular flour.
Add an extra egg or a binding agent like xanthan gum to help with texture.
Citrus Variations
Try using lime or orange zest and juice instead of lemon.
This variation brings a different citrusy twist to the cake.
It’s a fun way to experiment with flavors.
Dairy-Free
Replace eggs with flax or chia seeds soaked in water.
Use almond or soy milk instead of regular milk if the recipe calls for it.
These substitutions keep the cake moist and light.
Flavored Extracts
A splash of vanilla or almond extract can add extra flavor.
Start with a small amount, like a teaspoon, and adjust to taste.
These variations can give your cake a unique signature touch.
How to Store Leftover Mary Berry Lemon Courgette Cake
Wrapping and Sealing
Once your Mary Berry Lemon Courgette Cake has cooled completely, wrap it tightly in plastic wrap to keep it moist.
Make sure the wrap is secure to prevent air from getting in, which can make the cake dry.
Refrigeration
If you plan on eating the cake within a few days, place the wrapped cake in the refrigerator.
This will help it stay fresh and retain its flavor.
Remember, an airtight container can also work well to store it in the fridge.
Freezing for Longer Storage
For longer storage, freeze the wrapped cake pieces individually so you can just take out what you need.
Place the wrapped cake pieces in a freezer-safe container, ensuring minimal extra space to avoid freezer burn.
Label the container with the date and type of cake so you know exactly what you’re grabbing later on.
Common Mistakes to Avoid
Not Squeezing Excess Moisture
One common mistake is not properly squeezing out the excess moisture from the grated courgette.
If you don’t do this, your cake can end up too soggy and dense.
Neglecting Proper Mixing
Be careful not to overmix the batter once the flour is added.
Overmixing can lead to a dense and tough cake.
Make sure you fold in the flour gently until just combined.
Incorrect Oven Temperature
Another mistake is not preheating the oven to the correct temperature.
An incorrect oven temperature can affect the rise and texture of your cake.
Always set your oven to 180°C (160°C fan) before you start baking.
Mary Berry Lemon Courgette Cake Recipe
Ingredients
- 7 oz Courgettes grated
- 1 cup Granulated Sugar
- 3 Eggs
- 2/3 cup Vegetable Oil
- 1 Lemon zested and juiced
- 2 1/4 cup Self-Raising Flour
- 1 tsp Bicarbonate of Soda
Instructions
- Preheat your oven to 350°F
- Grease and line a 2-pound loaf pan with parchment paper.
- In a large mixing bowl, whisk together the oil, granulated sugar, and eggs until well combined.
- You want the mixture to be smooth and slightly fluffy.
- Stir in the grated zucchini, lemon zest, and lemon juice.
- Make sure everything is evenly mixed.
- Sift in the flour and baking soda.
- Gently fold into the wet mixture until there are no floury patches left.
- Pour the batter into the prepared loaf pan.
- Bake for 55 minutes to 1 hour until the cake is golden, risen, and a skewer comes out clean when inserted in the center.
- Allow the cake to cool in the pan for a few minutes before transferring to a wire rack to cool completely.