Hamdi Saidani Mary Berry Lemon Courgette Cake is one of the best and easiest UK courgette cake recipes ever. This moist Lemon Courgette Cake is made with courgette (zucchini), fresh lemon zest, crunchy pistachios, rich caster sugar, and a blend of vegetable oil and self-raising flour. It’s topped off with a drizzle of tangy lemon syrup. Serve this lemon courgette loaf with vanilla ice cream or a dollop of whipped cream for the sweet dessert.
Lemon Courgette Cake Ingredients
- 150 ml vegetable oil
- 200 g caster sugar
- 3 medium eggs
- Finely grated zest of 2 lemons and juice of 1 lemon
- 1 large courgette, around 200g, coarsely grated
- 250 g self-raising flour
- 1/2 tsp bicarbonate of soda
- 100 g pistachios, roughly chopped
For the Lemon Drizzle:
- Finely grated zest and juice of 1 lemon
- 75 g granulated sugar
How To Make Lemon Courgette Cake
- Preheat your oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin. Roughly chop the pistachios and set them aside.
- In a large mixing bowl, whisk together the vegetable oil, caster sugar, and eggs until the mixture is smooth and well combined.
- Incorporate the lemon zest, lemon juice, and coarsely grated courgette into the mixture.
- Sift the self-raising flour and bicarbonate of soda into the bowl. Gently fold them in until just combined, ensuring no floury patches remain. Now, fold in the chopped pistachios, reserving a small amount for garnishing.
- Pour the batter into the prepared loaf tin, ensuring an even distribution. Place in the oven and bake for approximately 55 minutes to 1 hour. The cake is done when it’s risen, golden in color, and a skewer inserted into the center emerges clean.
- While the cake is baking, prepare the lemon drizzle. In a small bowl, mix together the lemon zest, lemon juice, and granulated sugar.
- Once baked, remove the cake from the oven. While it’s still hot, gently pierce its surface multiple times with a toothpick or skewer. Evenly spoon the lemon drizzle over the cake, allowing it to seep through the holes.
- After the cake has cooled completely in the tin, sprinkle the reserved chopped pistachios on top for added texture and a pop of color. Finally, remove the cake from the tin, slice, and serve.
Vegan Lemon Courgette Cake
To make Lemon Courgette Cake vegan-friendly, replace the 3 medium eggs with 3 tablespoons of flaxseed meal mixed with 9 tablespoons of water (this creates a flax egg), and ensure the caster sugar is a vegan-certified brand.
What To Serve With Lemon Courgette Cake
Serve Lemon Courgette Cake with vanilla ice cream, fresh berries, and whipped coconut cream for a delightful dessert; Lemon Courgette Cake goes well with mint tea, lemon sorbet, or almond milk latte.
How To Store Lemon Courgette Cake
Lemon Courgette Cake can last in the fridge for about 3-4 days. To store it properly, simply cool it completely, wrap it in cling film or foil, and then store it in a cool, dry place or in the fridge.
Can You Freeze Lemon Courgette Cake
Yes, this Lemon Courgette Cake can be frozen for up to 2 months. To freeze, wrap the cake tightly in cling film or aluminum foil; then freeze.
To thaw frozen Lemon Courgette Cake, simply place it on the countertop for several hours or overnight in the refrigerator; then serve and enjoy.
Lemon Courgette Cake Nutirtion Facts
- Calories: 324cals
- Protein: 5g
- Fat: 13g
- Sat fat: 1g
- Carbs: 47g
- Sugars: 28g
- Fibre: 1g
Try More Recipes:
- Lemon And Blueberry Cake
- Oatmeal Parkin
- Apple And Sultana Cake
- Lime And Coconut Cake
- Apple Cinnamon Muffins
- Pear Crumble
- Mars Bar Cake
Mary Berry Lemon Courgette Cake
Description
Mary Berry Lemon Courgette Cake is one of the best and easiest UK courgette cake recipes ever. This moist Lemon Courgette Cake is made with courgette (zucchini), fresh lemon zest, crunchy pistachios, rich caster sugar, and a blend of vegetable oil and self-raising flour. It’s topped off with a drizzle of tangy lemon syrup. Serve this lemon courgette loaf with vanilla ice cream or a dollop of whipped cream for the sweet dessert.
Mary Berry Lemon Courgette Cake Ingredients
For the Lemon Drizzle:
How To Make Mary Berry Lemon Courgette Cake
- Preheat your oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin. Roughly chop the pistachios and set them aside.
- In a large mixing bowl, whisk together the vegetable oil, caster sugar, and eggs until the mixture is smooth and well combined.
- Add the lemon zest, lemon juice, and coarsely grated courgette into the mixture.
- Sift the self-raising flour and bicarbonate of soda into the bowl. Gently fold them in until just combined, ensuring no floury patches remain. Now, fold in the chopped pistachios, reserving a small amount for garnishing.
- Pour the batter into the prepared loaf tin, ensuring an even distribution. Place in the oven and bake for approximately 55 minutes to 1 hour. The cake is done when it’s risen, golden in color, and a skewer inserted into the center emerges clean.
- While the cake is baking, prepare the lemon drizzle. In a small bowl, mix together the lemon zest, lemon juice, and granulated sugar.
- Once baked, remove the cake from the oven. While it’s still hot, gently pierce its surface multiple times with a toothpick or skewer. Evenly spoon the lemon drizzle over the cake, allowing it to seep through the holes.
- After the cake has cooled completely in the tin, sprinkle the reserved chopped pistachios on top for added texture and a pop of color. Finally, remove the cake from the tin, slice, and serve.
