Mary Berry Lemon Courgette Cake Recipe
Mary Berry Lemon Courgette Cake Recipe is soft and tasty. This cake mixes lemon flavor with courgettes' moisture. It is a great dessert for any time.
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups
- Measuring spoons
- Grater
- Sieve
- Spatula
- Loaf tin or cake pan
- Baking paper
- Cooling rack
- Zester
Ingredients
- 200 g self-raising flour
- 150 g caster sugar
- 2 medium eggs
- 125 ml vegetable oil
- 200 g courgettes grated
- Zest of 2 lemons
- Juice of 1 lemon
- 1 tsp baking powder
- 1/2 tsp salt
- 100 g icing sugar for glaze
Instructions
- Heat oven to 180°C (350°F). Line a cake pan.
- Grate courgettes and remove extra water.
- Whisk eggs and sugar together until they turn light and fluffy.
- Add oil, lemon zest, and juice. Mix well.
- Sift in flour, baking powder, and salt. Stir gently.
- Fold in courgettes. Do not overmix.
- Pour the batter into the cake pan.
- Bake for 40-45 minutes until golden brown.
- Let the cake cool on a rack.
- Mix icing sugar and lemon juice for glaze.
- Pour glaze over the cooled cake.
- Slice and enjoy.
Notes
- Remove extra water from courgettes for a good texture.
- Use fresh lemons for better taste.
- Do not mix too much to keep it soft.
- Let the cake cool before adding glaze.