Mary Berry Lemon Courgette Cake Recipe
Mary Berry Lemon Courgette Cake Recipe is a fresh delight. This Mary Berry Lemon Courgette Cake Recipe uses garden vegetables.
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.