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
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
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.