The Mary Berry Lemon Courgette Cake is a delicious dessert that combines the freshness of courgettes with the tanginess of lemons. Made with zucchini, lemon zest, and eggs, and yields 8 servings. This easy yet delicious recipe will only take you 45 minutes in the kitchen, so what are you waiting for let’s get cooking.
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What Makes This Cake So Memorable
- Bursting With Citrus Flavor. The cake tastes fresh and tangy because of the lemon peel and juice. It’s a great treat for people who like lemon.
- Hidden Veggie Goodness. The grated zucchini makes the cake moist and gives it a hint of veggie sweetness. This is a great way to sneak in some extra nutrients without sacrificing taste.
- Easy To Make. With easy-to-find ingredients and clear steps, this recipe is great for beginners and can be made quickly, so you can enjoy a homemade cake without much trouble.
- Versatile And Crowd-Pleasing. This lemon courgette cake is a versatile choice that will please your family and friends whether you serve it as a dessert or with a cup of tea. It’s a crowd-pleaser at any event because it’s light and fluffy and tastes like lemon.
What Is Mary Berry’s Lemon Courgette Cake Recipe?
Mary Berry’s Lemon Courgette Cake is made with fresh lemon zest, juice, and chopped courgette. It is tangy and moist. The famous British cook Mary Berry gave it its name. It has a light texture.
Mary Berry Lemon Courgette Cake Ingredients
- 150 ml vegetable oil
- 200 g caster sugar
- 3 medium eggs
- 3 Finely grated zest of 2 lemons and juice of 1 lemon
- 1 large courgette, around 200g, coarsely grated
- 250 g self-raising flour
- 1/2 tsp. bicarbonate of soda
FOR THE DRIZZLE
- Finely grated zest and juice of 1 lemon
- 75 g granulated sugar
Mary Berry Lemon Courgette Cake Instructions
- Preheating the oven to 180°C (160°C fan) mark 4 is required. Grease and line a 900g loaf tin with parchment paper. In a large basin, thoroughly combine the oil, caster sugar, and eggs with a wooden spoon.
- Stir in the grated courgette and the zest and juice of the lemon. Sift in the flour and baking soda, then gently incorporate in until no floury clumps remain. Bake for 55 minutes to one hour, or until risen, golden, and a skewer inserted into the center comes out clear.
- Remove from the oven and use a toothpick or skewer to delicately pierce the entire surface.
- To prepare the drizzle, combine half of the lemon zest with the remaining drizzle ingredients in a small basin. Pour this mixture over the hot cake and let it cool entirely in the pan.
- Sprinkle the remaining zest on top. Remove the cake from the pan and divide it before serving.
Recipe Tips
- Use Fresh Lemons. Fresh lemon zest and juice give the cake a bright citrus flavor that commercial lemon juice cannot match.
- Don’T Skip The Courgette. Grated courgette moistens and sweetens the cake. It’s a must-have ingredient.
- Measure Ingredients Accurately. For optimal cake texture and taste, oil, sugar, flour, and other components must be measured precisely.
- Be Mindful Of Baking Time. Insert a toothpick to test the cake. If clean, the cake is done. Overbaking dries cakes.
- Let It Cool Before Slicing. To avoid crumbling, let the cake cool before slicing. This ensures nice serving slices.
What Goes Well with Lemon Courgette Cake
Mary Berry Lemon Courgette Cake pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, serve it with a side of fresh berries or a dusting of powdered sugar.
The Best Way To Store Lemon Courgette Cake
- In The Fridge. Let the Traditional Mary Berry Lemon Courgette Cake cool fully, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
- In The Freezer. Wrap the cake tightly in plastic wrap and put it in a bag or container that can go in the freezer. You can freeze it for up to three months.
How To Reheat Cheese Scones?
- In The Microwave. Put a piece of cake on a plate that can go in the microwave and heat it on medium for about 15 to 20 seconds. Check the temperature of the cake and keep heating it in short bursts if necessary.
- In The Oven. Turn the oven on and set it to 350°F (175°C). Put the cake on a baking sheet and wrap it in aluminum foil to keep it from drying out. Heat for about 10 to 15 minutes, or until the food is completely warm.
FAQs
How Do I Prevent Courgette Cake From Becoming Too Moist Or Soggy?
To prevent the courgette cake from becoming too moist or soggy, make sure to squeeze out excess moisture from the grated courgette before adding it to the batter.
Can I Add Nuts Or Dried Fruits To The Lemon Courgette Cake Batter?
Yes, you can add nuts or dried fruits to the Lemon Courgette Cake batter for added texture and flavor. Chop them into small pieces and fold them into the batter gently.
How Do I Avoid The Cake From Sticking To The Pan While Baking?
To avoid the cake from sticking to the pan while baking, grease the pan thoroughly with butter or cooking spray, and line the bottom with parchment paper for easy removal.
Can I Substitute Lemon Juice For Lemon Zest In A Lemon Courgette Cake?
It is not recommended to substitute lemon juice for lemon zest in a Lemon Courgette Cake as the zest provides a concentrated citrus flavor. Lemon juice may alter the texture and moisture of the cake.
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Mary Berry Lemon Courgette Cake Nutrition Facts
- Calories: 324cals
- Protein: 5g
- Fat: 13g
- Sat fat: 1g
- Carbs: 47g
- Sugars: 28g
- Fiber: 1g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Lemon Courgette Cake
Description
The Mary Berry Lemon Courgette Cake is a delicious dessert that combines the freshness of courgettes with the tanginess of lemons. Made with zucchini, lemon zest, and eggs, and yields 8 servings. This easy yet delicious recipe will only take you 75 minutes in the kitchen, so what are you waiting for let’s get cooking.
Ingredients
FOR THE DRIZZLE
Instructions
- Preheating the oven to 180°C (160°C fan) mark 4 is required. Grease and line a 900g loaf tin with parchment paper. In a large basin, thoroughly combine the oil, caster sugar, and eggs with a wooden spoon.
- Stir in the grated courgette and the zest and juice of the lemon. Sift in the flour and baking soda, then gently incorporate in until no floury clumps remain. Bake for 55 minutes to one hour, or until risen, golden, and a skewer inserted into the center comes out clear.
- Remove from the oven and use a toothpick or skewer to delicately pierce the entire surface.
- To prepare the drizzle, combine half of the lemon zest with the remaining drizzle ingredients in a small basin. Pour this mixture over the hot cake and let it cool entirely in the pan.
- Sprinkle the remaining zest on top. Remove the cake from the pan and divide it before serving.
Notes
- Use Fresh Lemons. Fresh lemon zest and juice give the cake a bright citrus flavor that commercial lemon juice cannot match.
- Don’T Skip The Courgette. Grated courgette moistens and sweetens the cake. It’s a must-have ingredient.
- Measure Ingredients Accurately. For optimal cake texture and taste, oil, sugar, flour, and other components must be measured precisely.
- Be Mindful Of Baking Time. Insert a toothpick to test the cake. If clean, the cake is done. Overbaking dries cakes.
- Let It Cool Before Slicing. To avoid crumbling, let the cake cool before slicing. This ensures nice serving slices.