Frosted courgette & lemon cake

30-60 minutes 400 kcal or less afternoon tea recipe allotment cake courgette courgette cake recipe courgette glut courgette recipes courgettes drizzle cake recipe glut-busters indulgent lemon lemon cake recipe lemon curd lemon drizzle cake lemons over an hour sponge cake recipe vegetable cake zucchini cake

N/A

Cuts into 12 slices

Source

Ingredients

250g pack unsalted butter , very soft, plus extra for the tin

3 unwaxed lemons

200g golden caster sugar

3 eggs

2 medium courgettes , coarsely grated (you'll need 300g/10oz flesh)

1 tsp poppy seed , plus extra to decorate

1 tsp vanilla extract

100g self-raising flour

100g plain wholemeal flour

1 tsp baking powder

85g icing sugar

200g pack full-fat soft cheese

4 tbsp lemon curd (optional)

Method

Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm sandwich tins and line the bases with baking parchment. Zest 2 lemons, then squeeze their juice into a separate bowl. Put 200g butter, the caster sugar, eggs, courgettes, poppy seeds, vanilla and lemon zest into a mixing bowl. Beat to a creamy batter. Stir in 1 tbsp lemon juice, the flours, baking powder and ¼ tsp salt. Spoon the mix into the tins, then bake for 25 mins or until risen, golden and springy in the middle.

Make a drizzle by mixing another tbsp lemon juice with 25g icing sugar. Put the remaining icing sugar and butter into a bowl, add the soft cheese, remaining lemon juice (about 2 tbsp) and grate in the final lemon’s zest. Beat to make a creamy, smooth frosting.

When the cakes are ready, cool for 15 mins in their tins, then turn onto a cooling rack. Prick several times with a cocktail stick, spoon over the drizzle and cool completely. Can be frozen at this stage for up to 1 month. Put one cake onto a serving plate and spread with just under half the frosting. Spread over the lemon curd, if using. Top with the second cake, spread the remaining frosting over the top and sprinkle with poppy seeds.