Saturday, 11 October 2014

Lemon and Courgette Cake

What do you do when you have vegetables lying around in kitchen which no one wants to eat? You make Courgette and Lemon Cake! Obviously. Take my word for it when I say this, Courgette in cake really do go. The Courgette adds a really nice moistness to the cake, without making it soggy. However, what I will say is that when you grate the Courgette, try to squeeze out any excess water or use a loose bottomed cake tin when baking so any extra water can seep out. (Also place a tray at the bottom of the oven to catch any leaks just in case). 

Although this recipe calls for poppy seeds, I didn't have any black ones which would give a really nice effect once the cake is cut but instead I used white poppy seeds. I'm not sure whether they added a flavour to the cake, but they did add a bite. To be honest, if you don't have any poppy seeds around, don't worry this cake will taste just as yum without! 


  • 200g Butter or Margarine 
  • 3 Lemons
  • 165g Sugar
  • 3 eggs
  • 2 medium Courgettes (250g when grated)
  • 1 tsp poppy seeds
  • 1 tsp Vanilla essence/extract
  • 200g self raising flour
  • 1 tsp baking powder
  • Tub of double cream and a squeeze of Lemon
  • Icing sugar and Lemon juice

  1. Preheat oven to Gas 4.Butter 2 x 20cm sandwich tins and line the bases with baking parchment. Zest 2 lemons, then squeeze their juice into a separate bowl. Put 200g butter, the sugar, eggs, courgettes, poppy seeds, vanilla and lemon zest into a mixing bowl. Beat to a creamy batter. Stir in 1 tbsp lemon juice, the flour, baking powder and ¼ tsp salt. Spoon the mix into the tins, then bake for 25 mins or until risen, golden and springy in the middle.
  2. Make a drizzle with 25g icing sugar and a tbsp of Lemon juice. Prick the cake once cooled and pour over the cake
  3. For the filling, pour a little lemon juice into the double cream with a little icing sugar sifted and whip until thick. Spread this in between the two cakes
  4. For the icing at the top all I did was get around 4/5 tbsp of icing sugar and add lemon juice until the icing is very thick but spreadable. The consistency needs to be thick so it doesn't run off the cake. Garnish with a little Lemon zest and poppy seeds and tadah! 

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