The Best Mary Berry Lemon Courgette Cake Recipe

The Mary Berry Lemon Courgette Cake is a delightful fusion of tangy lemon and the unexpected addition of courgettes, creating a cake that’s light, refreshing, and wonderfully moist. Unlike traditional cakes, the grated courgettes bring a soft texture without altering the flavor, making it a surprise hit for those who may be skeptical of using vegetables in desserts.

What makes this cake truly stand out is its versatility. It’s an ideal choice for everything from a simple family treat to a show-stopping dessert at a dinner party. With its fresh lemony zing and delicate crumb, this cake is guaranteed to leave an impression.

Now, let’s take a look at how you can easily make this vibrant and delicious cake.

What is Mary Berry Lemon Courgette Cake?

Mary Berry’s Lemon Courgette Cake is a moist, tender cake infused with the freshness of grated courgettes and lemon zest. The courgettes provide moisture without a strong flavor, while the lemon adds a vibrant, tangy kick. The cake is usually finished with a light lemon glaze or frosting, making it a perfect balance of sweetness and tartness.

Other Popular Recipes

• Mary Berry Key Lime Cheesecake
• Nigella Courgette And Lime Cake
• Mary Berry Chocolate Courgette Cake

Why You Should Try This Recipe

• Light and Refreshing: The combination of courgette and lemon creates a refreshing, light cake.
• Moist Texture: The courgette keeps the cake incredibly moist without adding too much density.
• Great for All Occasions: Whether it’s a summer gathering or a casual afternoon treat, this cake is versatile and crowd-pleasing.
• Simple Ingredients: The ingredients are easy to find and come together quickly.
• Healthy Twist: Courgettes add a nutritious element to this cake, making it slightly healthier than your average dessert.

Ingredients Needed to Make Mary Berry Lemon Courgette Cake

• Self-raising flour (225g): Provides the base and structure for the cake.
• Baking powder (1 teaspoon): Helps the cake rise and become light and fluffy.
• Courgettes (2 medium, grated): Adds moisture without overpowering the flavor.
• Lemon zest (1 large lemon): Gives a tangy, fresh citrus flavor.
• Caster sugar (200g): Sweetens the cake without making it overly rich.
• Eggs (3, large): Add structure and bind the ingredients together.
• Sunflower oil (150ml): Keeps the cake moist and light.
• Lemon juice (from 1 lemon): Adds an extra zing to the flavor.
• Icing sugar (for the glaze, optional): Creates a sweet, lemony drizzle to finish the cake.

Equipment

• Grater: For finely grating the courgettes and lemon zest.
• Mixing bowls: Combine wet and dry ingredients.
• Electric mixer: Helps achieve a smooth batter quickly.
• Loaf tin or cake tin: For baking the cake.
• Spatula: For folding in ingredients gently.

Instructions to Make Mary Berry Lemon Courgette Cake

To make this delightful cake, start by preparing your courgettes and lemons.

Step 1: Preheat the Oven and Prepare the Tin

• Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a loaf tin or cake tin with baking parchment to ensure easy removal of the cake.

Step 2: Prepare the Courgettes

• Grate the courgettes finely and place them in a clean cloth or paper towel to squeeze out any excess moisture. This prevents the cake from becoming too wet.

Step 3: Mix the Dry Ingredients

• In a large mixing bowl, combine the self-raising flour, baking powder, and caster sugar. Whisk gently to combine evenly.

Step 4: Combine the Wet Ingredients

• In another bowl, whisk together the eggs, sunflower oil, lemon juice, and lemon zest. Add the grated courgettes to the mixture and stir well.

Step 5: Fold in the Dry Ingredients

• Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined to avoid overworking the batter.

Step 6: Bake the Cake

• Pour the batter into the prepared tin and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.

Step 7: Prepare the Lemon Glaze (Optional)

• While the cake is baking, mix the icing sugar with a few tablespoons of lemon juice to make a smooth glaze. Once the cake has cooled slightly, drizzle the glaze over the top for a sweet, tangy finish.

Step 8: Cool and Serve

• Allow the cake to cool completely in the tin before removing. Slice and enjoy!

What Goes Well With Mary Berry Lemon Courgette Cake

• Fresh Berries: Raspberries or strawberries add a burst of color and sweetness.
• Whipped Cream: Lightly sweetened whipped cream pairs well with the zesty lemon flavors.
• Greek Yogurt: A dollop of Greek yogurt adds creaminess without overpowering the lemon flavor.
• Lemon Curd: For a richer lemon experience, serve with a spoonful of homemade or store-bought lemon curd.
• Tea or Coffee: A light tea or coffee complements the freshness of the cake.
• Honey Drizzle: For added sweetness, drizzle a little honey over the cake slices.

Expert Tips for Making the Best Mary Berry Lemon Courgette Cake

• Remove Excess Moisture from the Courgettes: Squeeze out as much water as possible to ensure the cake doesn’t become soggy.
• Don’t Overmix the Batter: Fold the dry ingredients gently into the wet to maintain a light, airy texture.
• Use Fresh Lemon Juice and Zest: Freshly squeezed lemon juice and zest give the cake a more vibrant, citrusy flavor.
• Let the Cake Cool: Allow the cake to cool fully before applying the glaze to prevent it from melting off.
• Try Other Citrus Fruits: Substitute lime or orange zest for a different flavor twist.

Easy Variations of Mary Berry Lemon Courgette Cake

• Add Poppy Seeds: Mix in a tablespoon of poppy seeds for added texture and a nutty flavor.
• Use Lime Instead of Lemon: Lime zest and juice can give the cake a tropical twist.
• Gluten-Free Version: Substitute the self-raising flour with a gluten-free baking blend.
• Add Nuts: Walnuts or almonds can be added for extra crunch and flavor.
• Frosting Option: Swap the glaze for a cream cheese frosting to add richness.

Best Practices to Store Mary Berry Lemon Courgette Cake

• Refrigerate for Longer Freshness: Store in an airtight container in the fridge for up to 5 days to keep it moist and fresh.
• Freeze for Later: You can freeze the cake by wrapping it tightly in cling film and storing it for up to 3 months.
• Store at Room Temperature: If planning to eat within 2 days, store the cake in an airtight container at room temperature.

Best Practices to Reheat Mary Berry Lemon Courgette Cake

• Reheat in the Oven: Warm the cake at 160°C (320°F) for 5-10 minutes to refresh its flavor and texture.
• Microwave in Short Bursts: Reheat individual slices in the microwave on medium heat for 10-15 seconds.

How Can I Make Mary Berry Lemon Courgette Cake Healthier?

• Use Whole Wheat Flour: Replace half of the self-raising flour with whole wheat flour for added fiber.
• Reduce the Sugar: Lower the amount of caster sugar by 50g for a less sweet cake.
• Swap Oil for Applesauce: Substitute half of the sunflower oil with unsweetened applesauce to reduce fat content.
• Add Chia Seeds: Sprinkle chia seeds into the batter for a nutritional boost.
• Use Low-Fat Cream Cheese Glaze: Make a lighter version of the lemon glaze by using low-fat cream cheese mixed with lemon juice and icing sugar.

Nutrition Value (per serving):

• Calories: 250 kcal
• Protein: 4g
• Carbohydrates: 35g
• Fat: 10g
• Fiber: 2g
• Sugar: 22g

FAQs

What does lemon juice do to a cake batter?

Lemon juice adds acidity to the cake batter, which helps to activate the baking powder or baking soda, resulting in a lighter, fluffier texture. It also enhances the overall flavor, giving the cake a bright, tangy taste.

Why is my lemon cake not fluffy?

A lemon cake may not be fluffy if the batter is overmixed, which can cause the gluten in the flour to develop too much, leading to a dense texture. Additionally, not using enough leavening agents, such as baking powder or baking soda, can prevent the cake from rising properly.

How do you increase the flavor of lemon in a cake?

To increase the lemon flavor in a cake, you can add extra lemon zest along with lemon juice. Lemon zest contains concentrated oils that enhance the citrusy taste. You can also add a bit of lemon extract or brush the baked cake with lemon syrup for even more flavor.

Why is my lemon cake dry?

A lemon cake can turn out dry if it’s overbaked or if there’s not enough moisture in the batter. Make sure to monitor the baking time closely and consider adding ingredients like yogurt or sour cream to improve the moisture content.

Can you taste the courgette in Mary Berry Lemon Courgette Cake?

No, you cannot really taste the courgette in the cake. The courgettes add moisture and texture, but the dominant flavors are the lemon and the sweetness from the sugar, making the courgette undetectable in terms of flavor.

How do you prevent Mary Berry Lemon Courgette Cake from becoming soggy?

To prevent the cake from becoming soggy, make sure to squeeze out excess moisture from the grated courgettes before adding them to the batter. This ensures the cake stays light and fluffy instead of dense and wet.

Can I freeze Mary Berry Lemon Courgette Cake?

Yes, you can freeze this cake. Wrap it tightly in cling film or store it in an airtight container and freeze for up to 3 months. When ready to eat, thaw it in the fridge overnight and bring it to room temperature before serving.

What type of frosting goes well with Mary Berry Lemon Courgette Cake?

A light lemon glaze or cream cheese frosting pairs perfectly with this cake. Both options complement the zesty lemon flavor and add a touch of sweetness without overpowering the light, fresh taste of the cake.

Final Words

The Mary Berry Lemon Courgette Cake Recipe is a delightful and refreshing take on classic lemon cake. With its soft texture, zesty flavor, and healthy twist from the courgettes, it’s bound to become a favorite in your household.

More By British Baking Recipes

• Mary Berry Lemon Posset
• Mary Berry Pineapple Upside Down Cake

Print