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.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
- 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.
Instructions
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!