Mary Berry Lemon Courgette Cake Recipe is a fresh delight. This Mary Berry Lemon Courgette Cake Recipe uses garden vegetables.
You will love this Mary Berry Lemon Courgette Cake Recipe. It is perfect for a sunny afternoon tea.
What Makes This Recipe Special
The flavor is bright and zesty. Lemon juice adds a sharp tang to every bite. The texture is incredibly moist.
Grated courgettes keep the sponge soft for days. It is a very easy bake for beginners. The prep time is quite short. You only need about twenty minutes.
Baking takes less than one hour. It is a great way to use garden produce. Everyone will enjoy this light and healthy treat.
Equipment List
- Large Mixing Bowl: Use this to blend all dry ingredients together. It helps prevent flour from spilling on the counter.
- Hand Whisk: This tool combines the wet and dry parts perfectly. It ensures the batter stays smooth and lump-free.
- Box Grater: You need this to shred the fresh courgettes. Use the fine side for a better cake texture.
- 9-inch Loaf Tin: This holds the batter during the baking process. It gives the cake its classic rectangular shape.
- Baking Parchment: Line your tin with this non-stick paper. It makes removing the cake very simple and clean.
- Wire Cooling Rack: Place the hot cake here after baking. It allows air to circulate so the base stays crisp.
Ingredients You Need for Mary Berry Lemon Courgette Cake Recipe
- Self-Rising Flour: This provides the structure and lift for the cake. It makes the sponge airy and light.
- Caster Sugar: This adds sweetness to the lemon and vegetable mix. It dissolves quickly into the creamy butter.
- Fresh Courgettes: These add moisture without a strong vegetable taste. They make the cake healthy and very soft.
- Large Eggs: These bind all the ingredients into a solid batter. They help the cake rise high in the oven.
- Lemon Zest: This provides a concentrated burst of citrus flavor. It smells wonderful while the cake is baking.
- Sunflower Oil: This keeps the cake moist even when cold. It is a great alternative to solid butter.
- Icing Sugar: Mix this with lemon juice for the topping. It creates a sweet and crunchy glaze.
- Baking Powder: This gives the cake an extra boost. It ensures a perfect rise every single time.
How to Assemble Mary Berry Lemon Courgette Cake Recipe
- Preheat your oven to 180°C now. Grease your loaf tin with a little oil. Line the tin with your baking parchment paper.
- Grate your courgettes using the fine grater. Squeeze the excess water out with a cloth. This keeps the cake from getting too soggy.
- Mix the flour and sugar in a bowl. Add the eggs and oil to the mix. Whisk everything until the batter is very smooth.
- Fold in the grated courgettes and lemon zest. Stir gently so you do not lose the air. Pour the batter into your prepared loaf tin.
- Bake the cake for about fifty minutes. Check the center with a thin wooden skewer. It should come out clean when fully cooked.
- Mix icing sugar and lemon juice for the glaze. Pour it over the warm cake carefully. Let the cake cool completely before you slice.
Recipe Success Tips
- Always squeeze the water out of the grated courgettes.
- Do not overmix the batter after adding the flour.
- Use fresh lemons for the best citrus scent and taste.
- Make sure your eggs are at room temperature before starting.
- Check the cake at forty minutes to prevent over-baking.
- Sift your icing sugar to avoid lumps in the glaze.
- Line the tin well to avoid the cake sticking.
How To Store Leftover
- Keep the cake in an airtight plastic container.
- Store it in a cool and dry place.
- It stays fresh for up to three days.
- You can also keep it in the fridge.
- This makes the cake a bit more firm.
- Wrap it in foil to prevent it from drying.
- You can freeze slices for up to one month.
Sides & Pairings Suggestions
- Serve a slice with a dollop of Greek yogurt.
- A hot cup of Earl Grey tea is perfect.
- You can add fresh raspberries on the side.
- Some people enjoy a scoop of vanilla ice cream.
- The cold cream balances the zesty lemon flavor.
- It is a wonderful treat for a summer picnic.
- Enjoy it with friends and family.
Nutritions
| Nutrient | Value |
| Calories | 280 kcal |
| Fat | 12g |
| Carbs | 38g |
| Protein | 4g |
| Fiber | 1.5g |
FAQs about Mary Berry Lemon Courgette Cake Recipe
Q: Can I taste the courgettes in the cake?
A: No, you cannot taste the vegetables at all. They only add moisture and a lovely soft texture. The lemon flavor is the main star here.
Q: How to make Mary Berry Lemon Courgette Cake Recipe gluten-free?
A: You can use a gluten-free flour blend instead. Add a teaspoon of xanthan gum to help the structure. The result will still be very delicious.
Q: What are the main ingredients for Mary Berry Lemon Courgette Cake Recipe?
A: The main ingredients are flour, sugar, eggs, and oil. You also need fresh courgettes and plenty of lemon zest. These create the perfect flavor profile.
Q: Can I use lime instead of lemon?
A: Yes, lime works very well as a substitute. It gives the cake a tropical and zesty twist. Follow the same steps for the glaze.
Final Thoughts
This cake is a wonderful way to eat more greens. It is sweet, zesty, and very easy to bake. Your family will love the hidden vegetable surprise.
It is the perfect recipe for any home baker. You can find more baking tips online. Give this recipe a try this weekend.
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Mary Berry Lemon Courgette Cake Recipe
Equipment
- Large mixing bowl
- Hand whisk
- Box Grater
- 9-inch Loaf Tin
- Baking Parchment
- Wire cooling rack
Ingredients
- Self-rising Flour 250 g
- Caster Sugar 200 g
- Large Eggs 2
- Sunflower Oil 150 ML
- Courgettes Grated And Squeezed 250 g
- Baking Powder 1 Tsp
- Large Lemon Zest And Juice 1
- Icing Sugar For The Glaze 100 g
Instructions
- Preheat your oven to 180°C now. Grease your loaf tin with a little oil. Line the tin with your baking parchment paper.
- Grate your courgettes using the fine grater. Squeeze the excess water out with a cloth. This keeps the cake from getting too soggy.
- Mix the flour and sugar in a bowl. Add the eggs and oil to the mix. Whisk everything until the batter is very smooth.
- Fold in the grated courgettes and lemon zest. Stir gently so you do not lose the air. Pour the batter into your prepared loaf tin.
- Bake the cake for about fifty minutes. Check the center with a thin wooden skewer. It should come out clean when fully cooked.
- Mix icing sugar and lemon juice for the glaze. Pour it over the warm cake carefully. Let the cake cool completely before you slice.
Notes
- Always squeeze the water out of the grated courgettes.
- Do not overmix the batter after adding the flour.
- Use fresh lemons for the best citrus scent and taste.
- Make sure your eggs are at room temperature before starting.
- Check the cake at forty minutes to prevent over-baking.
- Sift your icing sugar to avoid lumps in the glaze.
- Line the tin well to avoid the cake sticking.
