Mary Berry Lemon Courgette Cake Recipe

Discover the delightful fusion of tangy and sweet with Mary Berry Lemon Courgette Cake Recipe, a unique and flavorful dessert that showcases the versatility of simple garden vegetables in baking. 

This cake pairs the bright zest of lemon with the unexpected, mild flavor of courgette, resulting in a moist and tender bake that’s perfect for any season. 

Ideal for both novice and experienced bakers, this recipe offers a wonderful way to impress at your next gathering. 

Follow along as we delve into the art of combining these vibrant flavors to create a cake that stands out in both taste and presentation.

Share Personal Experience

I first tried this recipe at a family gathering last summer. The lemon’s vibrant tang coupled with the surprising addition of courgette made it an instant favorite.

It was a refreshing twist that sparked everyone’s curiosity and delight—truly a memorable highlight of our meal.

Equipment List

• Mixing bowls
• Grater
• Measuring cups and spoons
• Electric mixer or whisk
• Rubber spatula
• 8-inch round cake tin
• Baking parchment
• Wire cooling rack

Ingredients List

• 200g self-raising flour
• 200g caster sugar
• 200g unsalted butter, softened
• 3 large eggs
• Zest and juice of 1 lemon
• 200g courgette, grated and excess moisture squeezed out
• 1 tsp baking powder
• Pinch of salt

For the icing:

• 100g icing sugar
• 1-2 tbsp lemon juice

Mary Berry Lemon Courgette Cake Recipe – Step by Step Preparation

Step 1:

Preheat Oven and Prepare Tin: Preheat your oven to 180°C (350°F) and grease your cake tin, lining it with baking parchment.

Step 2:

Mix Dry Ingredients: Combine the flour, baking powder, and a pinch of salt in a bowl by sifting them together.

Step 3:

Cream Butter and Sugar: In a separate bowl, cream the softened butter and sugar until pale and fluffy.

Step 4:

Add Eggs: Introduce the eggs into the mixture one at a time, blending thoroughly after each addition to ensure they are well incorporated.

Step 5:

Incorporate Lemon and Courgette: Stir in the lemon zest, lemon juice, and grated courgette.

Step 6:

Combine Mixtures: Fold the dry ingredients into the wet mixture using a rubber spatula until the batter is smooth.

Step 7:

Prepare to Bake: Transfer the cake batter into the greased baking tin, leveling the surface smoothly. Bake in the oven for 35-40 minutes, or until a skewer comes out clean when inserted into the middle of the cake.

Step 8:

Cool and Ice: Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Mix the icing sugar with lemon juice to create a drizzle and pour over the cooled cake.

Tips For Success

1. Squeeze Courgette Well: Ensure you remove as much moisture as possible from the grated courgette to prevent a soggy cake.
2. Room Temperature Ingredients: Use all ingredients at room temperature to ensure an even mix.
3. Do Not Over-mix: Mix the batter just until the ingredients are combined to keep the cake light and fluffy.
4. Test Doneness: Always test the cake with a skewer or a toothpick for doneness—it should come out clean.
5. Let Cool Completely: Allow the cake to cool thoroughly before applying the icing to prevent it from melting.

Variations

• Add Nuts: Incorporate chopped walnuts or pecans for a crunchy texture.
• Lime Twist: Substitute lemon with lime for a different citrusy flavor.
• Poppy Seeds: Add a tablespoon of poppy seeds to the batter for extra crunch and appearance.
• Herbal Note: Include a teaspoon of finely chopped fresh rosemary or thyme to complement the lemon.
• Cream Cheese Frosting: Use cream cheese frosting instead of lemon icing for a richer topping.

Conclusion

The Mary Berry Lemon Courgette Cake Recipe is not just a treat for the palate but also a joy to make. Its light and refreshing flavors make it an excellent choice for a dessert or tea time snack. 

Whether you’re looking to introduce a new recipe into your baking repertoire or simply want to enjoy a slice of something uniquely delicious, this cake meets all expectations with its perfect blend of lemon and courgette.

Enjoy the process and the praise you’ll surely receive from delighted friends and family as they savor each bite of this exceptional cake.

FAQs

How long can I store this cake?

The cake will stay fresh for about 3 to 4 days at room temperature when kept in an airtight container. When stored in the refrigerator, the cake remains fresh for up to a week.

For optimal taste and texture, allow the cake to reach room temperature before serving.

Can I make this cake gluten-free?

Yes, you can easily adapt the Mary Berry Lemon Courgette Cake recipe to be gluten-free by substituting the self-raising flour with a gluten-free self-raising blend. Ensure that other ingredients used, such as baking powder, are also gluten-free.

Can this cake be frozen?

Yes, the Mary Berry Lemon Courgette Cake freezes well. To freeze, cool the cake completely and wrap it tightly in cling film or aluminum foil.

The cake can be frozen for up to three months, ensuring extended freshness. Thaw the cake either at room temperature or in the refrigerator overnight prior to serving.

Is there a dairy-free version of this recipe?

For a dairy-free version of the Mary Berry Lemon Courgette Cake, replace the butter with a dairy-free margarine or vegetable oil.

You will also need to ensure that your icing or any additional toppings are dairy-free.