Lemon Courgette Zucchini Cake
Brighten up your baking repertoire with this Lemon Courgette Zucchini Cake, a delightful twist on a classic dessert that's as moist as it is flavorful. Perfectly balancing zesty lemon with the subtle earthiness of grated courgette (zucchini), this cake is irresistibly tender, thanks to its combination of vegetable oil and fresh ingredients. Finished with a simple lemon glaze that adds a tangy sweetness, it's a delicious way to incorporate seasonal produce into a dessert. Quick to prepare in just 20 minutes and baked to golden perfection, this easy-to-make recipe is ideal for gatherings, afternoon tea, or as a refreshing summer treat. Impress your guests with this show-stopping yet surprisingly simple cake that's both visually stunning and packed with vibrant flavor. Whether you call it courgette or zucchini, everyone will agree it’s a slice of joy!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 200 grams Granulated sugar
- 2 large Eggs
- 120 milliliters Vegetable oil
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 250 grams Grated courgette (zucchini)
- 100 grams Powdered sugar (for glaze)
- 2 tablespoons Lemon juice (for glaze)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the sugar and eggs. Beat using a hand or stand mixer until pale and creamy, about 2 minutes.
Slowly stream in the vegetable oil while continuing to mix until fully incorporated.
Add the lemon zest, lemon juice, and vanilla extract, and mix until well combined.
Fold in the grated courgette (zucchini) using a spatula, ensuring it's evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the oven for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Let the glaze set for 15-20 minutes before slicing and serving.
Nutrition Facts
Calories |
3197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2875 mg | 125% | |
| Total Carbohydrate | 508.2 g | 185% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 305.3 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 150 mg | 12% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1150 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
