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Mary Berry Lemon Courgette Cake

Mary Berry Lemon Courgette Cake
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Print Recipe

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.

Ingredients

Scale

  • 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

Step 1: Prepare the courgette

Grate the courgette and squeeze out as much liquid as possible using your hands or a clean cloth to avoid a soggy batter.

Step 2: Mix the wet ingredients

Beat eggs, melted butter, lemon zest, lemon juice, and vanilla until smooth and well combined.

Step 3: Combine dry ingredients

Stir together flour, sugar, baking powder, and salt in a separate bowl.

Step 4: Bring the mixture together

Fold the dry mixture into the wet mixture gently until just combined.

Step 5: Add the courgette

Fold the grated courgette into the batter, spreading it evenly throughout.

Step 6: Pour into the tin

Transfer the mixture into a lined loaf tin or round tin, smoothing the top lightly.

Step 7: Bake the cake

Bake at 180°C (350°F) for 40–45 minutes until golden, risen, and a skewer comes out clean.

Step 8: Add optional drizzle

Mix icing sugar and lemon juice, then pour over the warm cake for a glossy lemon finish.

Step 9: Cool and serve  

Allow the cake to cool on a rack completely before slicing for clean, even pieces.

Find it online: https://maryberrycooks.co.uk/mary-berry-lemon-courgette-cake/