Mary Berry Lemon Courgette Cake Recipe
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.
Servings: 8
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.