Mary Berry Lemon Courgette Cake

There’s something oddly comforting about a courgette cake. It takes me right back to my aunt’s little cottage kitchen in Dorset, where summer was marked by two things: too many courgettes in the garden and the smell of lemon drifting down the hallway. That’s where I first learned the magic of sneaking vegetables into cake — a Mary Berry move if there ever was one.

This Mary Berry Lemon Courgette Cake is everything I loved then and still love now — zesty, moist, simple. The lemon sings, the courgette melts in, and no one ever guesses they’re eating a vegetable cake. And honestly? That’s half the fun.

Ingredients List

• 150 ml vegetable oil — Keeps the cake tender and moist.
• 200 g caster sugar
• 3 medium eggs
• Finely grated zest of 2 lemons + juice of 1 lemon — For bright, citrusy depth.
• 1 large courgette (about 200g), coarsely grated — Adds lovely moisture and soft sweetness.
• 250 g self-raising flour
• 1/2 tsp bicarbonate of soda — A little extra lift for a fluffier crumb.

For the drizzle:

• Zest and juice of 1 lemon
• 75 g granulated sugar — Gives the drizzle that crunchy top finish Mary Berry loves.

Optional swap: You could use sunflower oil instead of vegetable — any neutral oil works.

How To Make It (Instructions)

1. Preheat your oven to 180°C (160°C fan). Grease and line a 900g loaf tin with parchment paper.
2. In a big mixing bowl, beat together the oil, sugar, and eggs using a wooden spoon or balloon whisk until smooth and glossy.
3. Stir in the grated courgette, lemon zest, and juice.
4. Sift in the self-raising flour and bicarbonate of soda, then gently fold it all together. No need to overmix — just until there are no visible flour patches.
5. Pour the batter into the tin and level the top. Pop it in the oven and bake for 55–60 minutes, or until risen, golden, and a skewer comes out clean. (Don’t forget to set a timer. I once let mine go 15 minutes too long while I was distracted making tea. Dry cake = sad cake.)
6. While the cake is still hot, poke holes all over the top with a skewer.
7. Mix the drizzle ingredients in a small bowl. Pour it slowly over the hot cake — it’ll soak in beautifully and leave a crisp, lemony top.
8. Let the cake cool completely in the tin. Sprinkle over the remaining zest before serving.

Common Mistakes

Why is my courgette cake soggy in the middle?
You likely didn’t squeeze out enough moisture from the courgette. Use a clean tea towel to wring it out — you’d be shocked how much liquid hides in there.

Why did my cake sink in the middle?
Probably underbaked. Make sure a skewer comes out clean, and resist opening the oven door early — it causes the middle to collapse.

Why does it taste bland?
Did you skip the zest? Lemon zest is where all the oils and punchy flavour live. Juice alone isn’t enough.

Do I really need self-raising flour and bicarb?
Yes — self-raising for base lift, bicarb for extra rise (especially with the acidic lemon). I once left the bicarb out. It was… a loaf-shaped pancake.

Storage and Reheating Tips

Fridge: Store wrapped or in an airtight container for up to 3 days. Best eaten at room temperature, so let it sit out a bit before serving.

Freezer: Wrap well in cling film and foil. Freeze up to 3 months. Defrost overnight at room temp.

Reheat:

• Microwave: 15–20 seconds per slice. Cover with a damp paper towel for softness.
• Oven: 175°C, wrapped in foil, 10–15 mins to rewarm without drying.

What to Serve With It

• Whipped cream or crème fraîche — for a silky contrast to the tangy sponge.
• Fresh raspberries or blueberries — they play nicely with lemon and add freshness.
• A hot cup of Earl Grey — the bergamot pairs beautifully with citrus bakes.

FAQ Section

Can I make this lemon courgette cake gluten-free?
Yes — swap self-raising flour for a gluten-free blend with baking powder added. The texture may be slightly crumblier but still delicious.

Do I need to peel the courgette first?
Nope! Leave the skin on — it adds colour and holds the grated bits together.

Can I use lime instead of lemon?
You can, but the flavour will be sharper and less floral. Lemon really is the classic here.

Can I make this in a round tin?
Yes, a deep 20cm round tin works — just check baking time at 45 mins and adjust as needed.

Try More Recipes:

• Mary Berry Caraway Seed Cake
• Mary Berry Bara Brith
• Mary Berry Cut And Come Again Cake