Ekani Ella Mary Berry Lemon Courgette Cake is a beautifully light, moist, and refreshing bake that blends the gentle flavour of courgettes with the bright zest of fresh lemons. This easy cake is perfect for summer gatherings, afternoon tea, or a simple homemade treat that feels both wholesome and indulgent.
Courgettes add natural moisture without altering the flavour, while lemon zest lifts the entire cake with a vibrant citrus note. The result is a soft, tender crumb that stays delicious for days. It’s an ideal recipe if you want something quick, reliable, and pleasantly different from the usual lemon cakes.
What Is Mary Berry’s Lemon Courgette Cake?
Mary Berry Lemon Courgette Cake is a light sponge made with grated courgette, lemon zest, flour, butter, and eggs. The courgette melts into the batter, giving the cake a soft and moist texture, while the lemon adds a fresh, uplifting flavour.
Other Popular Mary Berry Recipes
Why This Recipe Is Worth Trying
- Combines fresh lemon flavour with incredible moisture from grated courgettes
- Uses simple ingredients you may already have in the kitchen
- Produces a soft, tender crumb that stays fresh for several days
- Very easy to prepare, making it great for beginner bakers
- Works beautifully as a loaf cake, traybake, or round cake
Essential Ingredients to Make Mary Berry Lemon Courgette Cake
- 200g courgette, grated and squeezed dry
- 200g self-raising flour
- 150g caster sugar
- 100g butter (softened or melted)
- 2 large eggs
- Zest of 2 lemons
- 1 tbsp lemon juice
- ½ tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Optional Lemon Glaze:
- 100g icing sugar
- 2–3 tbsp fresh lemon juice
Handy Kitchen Tools for Best Results
- Mixing bowls
- Box grater for courgette
- Clean a kitchen towel or a sieve for squeezing
- Whisk or electric mixer
- Spatula
- Loaf tin or round tin
- Baking parchment
- Cooling rack
Step-by-Step Guide to Making Mary Berry Lemon Courgette Cake
Step 1: Prepare the courgette
Grate the courgette and squeeze firmly to remove as much liquid as possible; this prevents the cake from becoming too wet.
Step 2: Combine the wet ingredients
Whisk together eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth and lightly frothy.
Step 3: Mix the dry ingredients
Stir flour, sugar, baking powder, and salt in a separate bowl to ensure everything is evenly distributed.
Step 4: Bring the batter together
Fold the dry mixture gently into the wet mixture, mixing only until combined to keep the cake soft.
Step 5: Add the courgette
Fold in the grated courgette, ensuring it is spread evenly through the batter.
Step 6: Fill the tin
Pour the mixture into a lined loaf tin or round cake tin, smoothing the top with a spatula.
Step 7: Bake the cake
Bake at 180°C (350°F) for 40–45 minutes until the cake is golden and a skewer inserted into the centre comes out clean.
Step 8: Add the glaze (optional)
Mix icing sugar with lemon juice and drizzle over the warm cake to add shine and extra lemon flavour.
Step 9: Cool completely
Allow the cake to cool before slicing to ensure a clean, neat finish.
What I Got Wrong (And How I Fixed It)
- The cake turned too moist — squeezing the courgette harder solved the problem
- Centre sank slightly — baking for a few extra minutes gave a stable rise
- Flavour seemed mild — adding more lemon zest boosted brightness
- Texture felt dense — folding the batter gently kept the crumb tender
Healthier Version of Mary Berry’s Lemon Courgette Cake
A lighter version can be made by reducing the sugar, replacing half the butter with Greek yogurt, or using wholemeal self-raising flour for a fibre-rich alternative. The courgette helps the cake stay moist even with these adjustments.
Ingredient Substitutions for Mary Berry Lemon Courgette Cake
- Swap lemon for lime for a different citrus twist
- Use coconut oil instead of butter for a subtle tropical aroma
- Add poppy seeds for a gentle crunch and visual appeal
- Replace sugar with honey for natural sweetness
- Use gluten-free self-raising flour for a wheat-free variation
Pairing Ideas: What to Serve With Mary Berry Lemon Courgette Cake
- A dollop of Greek yogurt – Adds creaminess and complements the lemon
- Fresh raspberries – Brings a burst of tart sweetness
- Light whipped cream – Soft and airy for afternoon tea
- Hot Earl Grey tea – Enhances citrus notes beautifully
- Vanilla ice cream – A cool and creamy pairing
Expert Tips to Make Perfect Lemon Courgette Cake
- Remove excess moisture carefully from the courgette to avoid a soggy texture
- Use fresh lemon zest for the brightest flavour
- Fold the batter gently to maintain a light crumb
- Avoid overbaking to keep the cake soft and moist
- Tap the tin lightly to release trapped air bubbles
- Store properly to help the flavours deepen overnight
Creative Ways to Customize Mary Berry Lemon Courgette Cake
- Add blueberries for fruity bursts
- Mix in white chocolate chips for sweetness
- Top with flaked almonds for extra crunch
- Add a cinnamon twist for warm undertones
- Layer with cream cheese frosting for a showstopper version
Storing Mary Berry Lemon Courgette Cake the Right Way
- Keep in an airtight container at room temperature for 3 days
- Refrigerate for up to 5 days if you prefer a firmer texture
- Freeze slices individually for easy, quick snacks
- Avoid leaving uncovered, as the cake may dry out
How to Reheat Cowboy Caviar (If Needed)
Cowboy caviar is traditionally served cold; warm only for a few seconds if you prefer it slightly warmer.
Nutritional Breakdown (per serving)
- Calories: ~245
- Carbohydrates: 30g
- Protein: 4g
- Fat: 12g
- Sugars: 18g
Mary Berry Lemon Courgette Cake
Mary Berry Lemon Courgette Cake is a light sponge made with grated courgettes, lemon zest, flour, eggs, and butter. The courgette provides natural moisture, while the lemon adds a zesty, uplifting flavour without overpowering the cake.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
-
200g grated courgette (squeezed to remove extra moisture)
-
200g self-raising flour
-
150g caster sugar
-
100g butter (melted or softened)
-
2 large eggs
-
Zest of 2 lemons
-
1 tbsp lemon juice
-
1 tsp baking powder
-
½ tsp vanilla extract
-
Pinch of salt
(For optional lemon drizzle)
-
100g icing sugar
-
2 tbsp fresh lemon juice
Instructions
Grate the courgette and squeeze out as much liquid as possible using your hands or a clean cloth to avoid a soggy batter.
Beat eggs, melted butter, lemon zest, lemon juice, and vanilla until smooth and well combined.
Stir together flour, sugar, baking powder, and salt in a separate bowl.
Fold the dry mixture into the wet mixture gently until just combined.
Fold the grated courgette into the batter, spreading it evenly throughout.
Transfer the mixture into a lined loaf tin or round tin, smoothing the top lightly.
Bake at 180°C (350°F) for 40–45 minutes until golden, risen, and a skewer comes out clean.
Mix icing sugar and lemon juice, then pour over the warm cake for a glossy lemon finish.
Allow the cake to cool on a rack completely before slicing for clean, even pieces.
FAQs
Why did my lemon courgette cake turn out too wet?
A lemon courgette cake becomes too wet when the courgette isn’t squeezed enough before adding it to the batter. Removing as much moisture as possible ensures the sponge bakes evenly and stays soft without becoming soggy.
How do I stop my lemon courgette cake from sinking in the middle?
Sinking happens when the cake is underbaked or the batter contains too much moisture. Baking until a skewer comes out clean and squeezing the courgette thoroughly helps the centre set properly.
Why is the lemon flavour too mild after baking?
Lemon flavour can fade during baking. Adding extra zest, using fresh lemon juice, or adding a lemon drizzle on top gives the cake a brighter and stronger citrus taste.
How do I keep the courgette evenly distributed in the cake?
Courgette sinks when it’s too wet or added too early. Squeezing out excess liquid and folding it gently into the batter at the end keeps the pieces spread throughout the sponge.
Wrapping It Up
Mary Berry Lemon Courgette Cake is a wonderfully refreshing bake that blends moisture, flavour, and simplicity. It’s ideal for anyone who loves light cakes with vibrant citrus notes and appreciates how courgette creates a tender, moist crumb without being detectable.
