mary berry lemon courgette cake
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.
Ingredients
- 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
Prepare the Courgette
- Grate the courgette well. Squeeze out extra water with clean hands. Keep it ready for mixing.
Mix the Wet Ingredients
- Whisk eggs, oil, vanilla, lemon zest, and sugar in a bowl until smooth.
Combine Dry Ingredients
- Put flour, baking powder, and salt in another bowl. Mix them gently.
Add Dry to Wet
- Slowly pour the dry mix into the wet mix. Stir gently until smooth.
Fold in the Courgette
- Add the grated courgette. Fold slowly until the batter looks even.
Prepare the Cake Tin
- Line the cake tin with baking paper. Grease the sides with a little oil or butter.
Pour the Batter
- Pour the batter into the tin. Smooth the top with a spatula.
Bake the Cake
- Bake at 180°C (350°F) for 35 minutes. The cake should look golden and firm.
Prepare the Lemon Glaze
- Mix lemon juice with powdered sugar. Stir until smooth like glaze.
Cool and Glaze
- Let the cake cool fully. Pour the glaze on top and spread gently.
Notes
- 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.