Mary Berry Lemon Courgette Cake Recipe
In this blog, I will share with you a Mary Berry Lemon Courgette Cake Recipe that is delicious. The cake is light, moist, and has a tangy lemon icing. Whether you're a baking pro or just starting out, this cake is a joy to make and enjoy.
Ingredients
- 150 ml Vegetable oil
- 200 g Caster sugar
- 3 medium Eggs
- Zest of 2 Finely grated lemons and juice of 1 lemon
- 200 g 1 large courgette (coarsely grated)
- 250 g Self-raising flour
- 1/2 teaspoon Bicarbonate of soda
FOR THE DRIZZLE
- Zest and juice of 1 lemon (Finely grated)
- 75 g Granulated sugar
Instructions
- Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin. In a large bowl, blend the oil, caster sugar, and eggs until smooth.
- Add the lemon zest, juice, and grated courgette. Sift in the flour and bicarbonate of soda, then gently fold until no floury patches remain. Pour into the prepared tin and bake for 55 min-1 hr until golden, risen, and a skewer comes out clean.
- Take out of the oven and carefully poke holes all over with a toothpick or skewer.
- Create the drizzle by mixing half of the lemon zest with the remaining drizzle ingredients in a small bowl. Spoon it over the hot cake and let it cool in the tin.
- Sprinkle the remaining zest. Remove the cake from the tin and slice to serve.
Notes
- Grate the courgettes and let them drain to remove extra water.
- Use fresh lemons for the best citrus flavor.
- Don't overmix the batter; a gentle fold is enough.
- Let the cake cool before adding the icing.