This Mary Berry Lemon Courgette Cake is soft, light, and full of fresh lemon flavor. The grated courgette makes the cake moist and tender. Many people enjoy this cake because it tastes fresh and simple. It is perfect for any season.

In this post, I will teach you how to make Mary Berry Lemon Courgette Cake in very easy English. You will also learn simple baking tips, storage ideas, and answers to common questions.

The ingredients for Mary Berry Lemon Courgette Cake are easy to find. This cake is great for tea time, birthdays, or a fun weekend bake.

The Secret Behind This Delicious Cake

The secret of this cake is the mix of lemon and courgette. The courgette makes the cake soft and moist. The lemon gives a fresh taste and a nice smell. You will not taste the courgette at all.

It only helps the cake stay soft. This mix makes the cake light and lovely for warm days. The lemon glaze on top adds more flavor and a pretty shine. This recipe is simple, quick, and always tasty.

Recipe Card

Recipe Name: Mary Berry Lemon Courgette Cake
Servings: 8
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Course: Dessert
Cuisine: British
Calories: 280 kcal per serving

Equipment List

• Two mixing bowls
• Grater
• Whisk
• Spatula
• 8-inch cake tin
• Baking paper
• Cooling rack
• Small bowl for glaze

Ingredients You Need for Mary Berry Lemon Courgette Cake

• 2 cups grated courgette
• 1 cup sugar
• 2 cups self-raising flour
• 2 large eggs
• ½ cup vegetable oil
• 1 lemon zest
• 1 lemon juice
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• 1 cup powdered sugar (for glaze)

Instructions

1. Prepare the Courgette

Grate the courgette well. Squeeze out extra water with clean hands. Keep it ready for mixing.

2. Mix the Wet Ingredients

Whisk eggs, oil, vanilla, lemon zest, and sugar in a bowl until smooth.

3. Combine Dry Ingredients

Put flour, baking powder, and salt in another bowl. Mix them gently.

4. Add Dry to Wet

Slowly pour the dry mix into the wet mix. Stir gently until smooth.

5. Fold in the Courgette

Add the grated courgette. Fold slowly until the batter looks even.

6. Prepare the Cake Tin

Line the cake tin with baking paper. Grease the sides with a little oil or butter.

7. Pour the Batter

Pour the batter into the tin. Smooth the top with a spatula.

8. Bake the Cake

Bake at 180°C (350°F) for 35 minutes. The cake should look golden and firm.

9. Prepare the Lemon Glaze

Mix lemon juice with powdered sugar. Stir until smooth like glaze.

10. Cool and Glaze

Let the cake cool fully. Pour the glaze on top and spread gently.

Expert Tips & Variations

• Always squeeze the courgette well. Too much water makes the cake soggy.
• Add poppy seeds if you want a nice crunch.
• Add extra lemon zest for stronger flavor.
• Use almond extract instead of vanilla for a new taste.
• Use olive oil for a richer flavor.
• Add blueberries for a fruity twist.
• Add more glaze if you like sweeter cakes.

Nutrition Information

Item	Amount
Calories	280 kcal
Carbs	40g
Protein	4g
Fat	11g
Sugar	25g

Serving Suggestions

This cake tastes great with warm tea or coffee. You can serve it with fresh berries or whipped cream. It also works well after dinner as a light dessert. For summer, add a small scoop of vanilla ice cream. The lemon flavor tastes great with creamy sides.

Storage & Reheating Tips

Store the cake in an airtight box at room temperature for two days. You can keep it in the fridge for five days. Freeze it for two months if needed. To eat again, let it sit for 20 minutes at room temperature. Do not microwave the cake with glaze because the glaze will melt too much.

FAQs About Mary Berry Lemon Courgette Cake

1. Why do we add courgette to this cake?

Courgette keeps the cake soft and moist. It does not change the taste. It helps the cake stay tender for longer.

2. Can I use whole wheat flour?

Yes, you can use half whole wheat flour. The cake will be a little heavier, but still tasty.

3. Can I make the cake without glaze?

Yes, you can skip the glaze. But the glaze adds sweetness and a nice shiny look.

4. How do I stop the cake from being too wet?

Squeeze the courgette very well before mixing. Removing water helps the cake bake evenly.

5. Can I bake this cake in a loaf pan?

Yes, you can use a loaf pan. It may need 5–10 more minutes. Check with a toothpick.

Conclusion

This Mary Berry Lemon Courgette Cake recipe is simple, fresh, and full of lemon flavor. It is great for beginners and easy to make. Now you know how to make this cake in very easy steps. The lemon glaze adds sweetness, and the courgette keeps the cake soft. Enjoy this lovely dessert with tea, coffee, or family. Try this recipe today and enjoy every slice.

Mary Berry Lemon Courgette Cake Recipe

This Mary Berry Lemon Courgette Cake is soft, light, and full of fresh lemon flavor. The grated courgette makes the cake moist and tender. Many people enjoy this cake because it tastes fresh and simple. It is perfect for any season. In this post, I will teach you how to make Mary Berry Lemon Courgette Cake in very easy English. You will also learn simple baking tips, storage ideas, and answers to common questions. The ingredients for Mary Berry Lemon Courgette Cake are easy to find. This cake is great for tea time, birthdays, or a fun weekend bake.

The Secret Behind This Delicious Cake

The secret of this cake is the mix of lemon and courgette. The courgette makes the cake soft and moist. The lemon gives a fresh taste and a nice smell. You will not taste the courgette at all. It only helps the cake stay soft. This mix makes the cake light and lovely for warm days. The lemon glaze on top adds more flavor and a pretty shine. This recipe is simple, quick, and always tasty.

Recipe Card

Recipe Name: Mary Berry Lemon Courgette Cake
Servings: 8
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Course: Dessert
Cuisine: British
Calories: 280 kcal per serving

Equipment List

• Two mixing bowls
• Grater
• Whisk
• Spatula
• 8-inch cake tin
• Baking paper
• Cooling rack
• Small bowl for glaze

Ingredients You Need for Mary Berry Lemon Courgette Cake

• 2 cups grated courgette
• 1 cup sugar
• 2 cups self-raising flour
• 2 large eggs
• ½ cup vegetable oil
• 1 lemon zest
• 1 lemon juice
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• 1 cup powdered sugar (for glaze)

Instructions

1. Prepare the Courgette

Grate the courgette well. Squeeze out extra water with clean hands. Keep it ready for mixing.

2. Mix the Wet Ingredients

Whisk eggs, oil, vanilla, lemon zest, and sugar in a bowl until smooth.

3. Combine Dry Ingredients

Put flour, baking powder, and salt in another bowl. Mix them gently.

4. Add Dry to Wet

Slowly pour the dry mix into the wet mix. Stir gently until smooth.

5. Fold in the Courgette

Add the grated courgette. Fold slowly until the batter looks even.

6. Prepare the Cake Tin

Line the cake tin with baking paper. Grease the sides with a little oil or butter.

7. Pour the Batter

Pour the batter into the tin. Smooth the top with a spatula.

8. Bake the Cake

Bake at 180°C (350°F) for 35 minutes. The cake should look golden and firm.

9. Prepare the Lemon Glaze

Mix lemon juice with powdered sugar. Stir until smooth like glaze.

10. Cool and Glaze

Let the cake cool fully. Pour the glaze on top and spread gently.

Expert Tips & Variations

• Always squeeze the courgette well. Too much water makes the cake soggy.
• Add poppy seeds if you want a nice crunch.
• Add extra lemon zest for stronger flavor.
• Use almond extract instead of vanilla for a new taste.
• Use olive oil for a richer flavor.
• Add blueberries for a fruity twist.
• Add more glaze if you like sweeter cakes.

Nutrition Information

Item	Amount
Calories	280 kcal
Carbs	40g
Protein	4g
Fat	11g
Sugar	25g

Serving Suggestions

This cake tastes great with warm tea or coffee. You can serve it with fresh berries or whipped cream. It also works well after dinner as a light dessert. For summer, add a small scoop of vanilla ice cream. The lemon flavor tastes great with creamy sides.

Storage & Reheating Tips

Store the cake in an airtight box at room temperature for two days. You can keep it in the fridge for five days. Freeze it for two months if needed.

To eat again, let it sit for 20 minutes at room temperature. Do not microwave the cake with glaze because the glaze will melt too much.

FAQs About Mary Berry Lemon Courgette Cake

1. Why do we add courgette to this cake?

Courgette keeps the cake soft and moist. It does not change the taste. It helps the cake stay tender for longer.

2. Can I use whole wheat flour?

Yes, you can use half whole wheat flour. The cake will be a little heavier, but still tasty.

3. Can I make the cake without glaze?

Yes, you can skip the glaze. But the glaze adds sweetness and a nice shiny look.

4. How do I stop the cake from being too wet?

Squeeze the courgette very well before mixing. Removing water helps the cake bake evenly.

5. Can I bake this cake in a loaf pan?

Yes, you can use a loaf pan. It may need 5–10 more minutes. Check with a toothpick.

Conclusion

This Mary Berry Lemon Courgette Cake recipe is simple, fresh, and full of lemon flavor. It is great for beginners and easy to make. Now you know how to make this cake in very easy steps. The lemon glaze adds sweetness, and the courgette keeps the cake soft. Enjoy this lovely dessert with tea, coffee, or family. Try this recipe today and enjoy every slice.