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.
Equipment
- Mixing bowls
- Grater
- Measuring cups and spoons
- Electric mixer or whisk
- Rubber spatula
- 8-inch round cake tin
- Baking parchment
- Wire cooling rack
Ingredients
- 200 g self-raising flour
- 200 g caster sugar
- 200 g unsalted butter softened
- 3 large eggs
- Zest and juice of 1 lemon
- 200 g courgette grated and excess moisture squeezed out
- 1 tsp baking powder
- Pinch of salt
For the icing:
- 100 g icing sugar
- 1-2 tbsp lemon juice
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 180°C (350°F) and grease your cake tin, lining it with baking parchment.
- Mix Dry Ingredients: Combine the flour, baking powder, and a pinch of salt in a bowl by sifting them together.
- Cream Butter and Sugar: In a separate bowl, cream the softened butter and sugar until pale and fluffy.
- Add Eggs: Introduce the eggs into the mixture one at a time, blending thoroughly after each addition to ensure they are well incorporated.
- Incorporate Lemon and Courgette: Stir in the lemon zest, lemon juice, and grated courgette.
- Combine Mixtures: Fold the dry ingredients into the wet mixture using a rubber spatula until the batter is smooth.
- 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.
- 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.
Notes
- Squeeze Courgette Well: Ensure you remove as much moisture as possible from the grated courgette to prevent a soggy cake.
- Room Temperature Ingredients: Use all ingredients at room temperature to ensure an even mix.
- Do Not Over-mix: Mix the batter just until the ingredients are combined to keep the cake light and fluffy.
- Test Doneness: Always test the cake with a skewer or a toothpick for doneness—it should come out clean.
- Let Cool Completely: Allow the cake to cool thoroughly before applying the icing to prevent it from melting.