Saturday, 30 June 2012

Lemon Courgette Cake


If the idea of using any vegetable other than carrots in desserts is alien to you, trust me: this fresh and summery lemon courgette cake is the best excuse to start, and no one (not even picky children) would ever guess unless you told them. Light and zesty, the recipe below produces a moist sponge that is delicious on its own but can be coated with a crunchy lemon sugar crust or cream cheese frosting if desired. I have provided the recipes for both down below.


To top it all off, it's also dead easy. Step 1: Stir everything and bake. Step 2: Surprise everyone!


Lemon Courgette Cake
Makes one 12 x 9 inch rectangular pan






Stir all together in a large bowl until just combined:
1 large (approx 400g) courgette/zucchini, grated
2 large eggs
1/2 cup (125 ml) vegetable oil
3/4 cup (150g) sugar
Grated zest of 1 lemon
Handful of sultanas
1 3/4 cup (225g) self-raising flour
1/2 tsp baking soda
1/2 tsp baking powder
A dash of ground cinnamon and nutmeg (or mixed spice)
Optional: A handful of chopped nuts


Line a 12 x 9 rectangular pan with greaseproof paper. Pour batter in and spread evenly. Bake 30 mins at 160C fan assisted (180 C without).


If coating with sugar crust, immediately pour topping over when cake is still hot. If using cream cheese frosting, let cool completely before coating.


Above: with the lemon cream cheese frosting
  • Lemon Cream Cheese Frosting
*It is crucial that your cheese and butter (the butter especially!) is at room temperature so that your frosting isn't lumpy. If you forget to take them out of the fridge in advance to soften, just zap for 5-10 seconds in the microwave before beating.


Beat together with an electric mixer until creamy:
100g icing sugar
200g cream cheese, softened to room temperature
50g butter, softened to room temperature
Juice of 1/2 a lemon


Lift the cake out of the pan onto a large chopping board or flat surface, and peel the greaseproof paper off the sides of the cake (leave the bottom). Spread the frosting over the cooled cake evenly with a spatula. Slice into squares and eat!


To store, keep refrigerated.


  • Crunchy Lemon Sugar Crust
Stir together in a small bowl:
1/2 cup (100g) granulated or caster sugar
Juice of 1 lemon


Pour and spread evenly over the cake immediately once it is out of the oven (so the juice soaks through and the sugar stays on top). Leave in the pan until completely cold, then slide out quickly onto a large chopping board or flat surface. Slice into squares.


Store at room temperature.

3 comments:

  1. I love lemon cakes, and this one looks just incredible! It's no easy but I have to try it!

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  2. Thank you again, this I think is the 5th time I am making this delicious cake! instead of making it into squares and picking a topping... I, use one and a half times the ingredients, replace the sultanas with poppy seeds and bake it in two round tins to make a birthday cake. Then inside I do the cream cheese topping and on top- the lemon crust then you get best of both :) love this recipe its been a big hit thanks Sam x

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    Replies
    1. Hey Alice! YAY, I love to hear when recipes work out, so glad it's been a hit for you!:) Hope you're well girl xx

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