Lemon courgette cake is the perfect treat for warm days. The burst of lemon juice and zest adds a delightful zing and aroma. Imagine serving this at your next outdoor gathering—it's sure to be a hit! But wait, have you ever thought of adding courgette to your desserts? If you haven't, it's high time you do. Trust me, incorporating this summer vegetable into your cake makes it unbelievably soft and moist. I guarantee the end result will not only meet but exceed your expectations.
For this cake, I went with a green courgette, but if you have a yellow one on hand, it could be a game-changer. The yellow skin will add a subtle colour to the cake, making it look even more delicious.
Is the courgette noticeable in the baked cake?
Wondering if you'll actually taste the courgette in the finished cake? Fear not! Courgette has a subtle flavour, and when you add it in just the right amount—and grate it finely—you won't even notice it in the final product. What the courgette does is make the cake really soft and moist.
How to decorate your lemon courgette cake?
Once your cake is baked and cooled, my go-to recommendation for topping is a simple lemon icing. All you need to do is mix powdered sugar with lemon juice. Add the juice gradually to get the icing to your preferred thickness. For an extra punch of lemon aroma, feel free to toss in some lemon zest.
This is actually the second courgette cake recipe you'll find on my blog. If you loved this lemon version, you've got to try the first one—it's a rich chocolate cake studded with chocolate chunks. For all the chocolate lovers out there, this one is a must-try! You can find that recipe right here:
Lemon courgette cake
Equipment
- Baking tin (25 cm x 10 cm)
- Stand mixer / Hand mixer
Ingredients
- 200 g wholemeal wheat flour (type 1850)
- 70 g potato starch
- 300 g courgette
- 2 eggs
- 160 g sugar
- 100 ml rapeseed oil
- juice of one lemon
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tsp lemon extract (natural)
Instructions
- Preheat the oven to 180°C.
- Prepare a loaf pan (25cm x 10cm), line it with baking paper.
- In a medium bowl mix the dry ingredients (except for the sugar): wholemeal wheat flour, potato starch, baking soda, and baking powder. Make sure to sift them to avoid any lumps.
- Grate the courgette and set aside.
- In the bowl of a stand mixer (or using a hand mixer), whip the eggs until they're light and fluffy. This should take about 6-8 minutes. Keep the mixer running and gradually add in the sugar, one tablespoon at a time, mixing for an additional 2 minutes. With the mixer still on, slowly drizzle in the oil.
- Reduce the speed to low, add the dry ingredients and mix just until combined.
- Fold in the grated courgette, fresh lemon juice, and lemon extract into the batter using a spoon. Make sure all the ingredients are evenly distributed.
- Pour the batter into the loaf pan. Pop it in the oven for approximately 50-55 minutes. Insert a toothpick into the centre of the cake, it should come out clean. I'd recommend doing this a few minutes before the timer goes off.
- Once the cake has cooled, drizzle it with the lemon icing. Enjoy!
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