Courgette & Lemon Cake

A beautifully soft, zesty cake that makes the most of seasonal courgettes. The courgette keeps it moist without adding flavour, while the lemon gives a bright, fresh lift — perfect for farm shop counters or veg box recipe cards.

Ingredients (1 loaf / ~10 slices)

• 200g grated courgette (lightly squeezed to remove excess moisture)
• 200g self-raising flour
• 150g caster sugar
• 100ml sunflower oil (or light olive oil)
• 2 medium eggs
• Zest of 2 lemons
• Juice of 1 lemon
• 1 tsp baking powder
• Pinch of salt

For the drizzle (optional but recommended):

• Juice of 1 lemon
• 2–3 tbsp icing sugar
• 
  

Method

1. Prep
   • Preheat oven to 180°C (160°C fan).
   • Line a loaf tin.
2. Mix wet ingredients
   • Whisk eggs, sugar, and oil until smooth.
   • Stir in lemon zest and juice.
3. Add courgette
   • Fold in the grated courgette.
4. Add dry ingredients
   • Sift in flour, baking powder, and salt.
   • Mix gently until just combined.
5. Bake
   • Pour into the tin and level the top.
   • Bake for 40–50 minutes, until golden and a skewer comes out clean.
6. Drizzle
   • Mix lemon juice and icing sugar.
   • Spoon over the warm cake for a glossy finish.
7. Cool & serve
   • Allow to cool before slicing.