Garden glut cake recipe for 4 - 8 people, takes only 25 mins; recipe has unsalted butter, lemon, golden caster sugar, egg, courgette, poppy seed, vanilla extract, self-raising flour, wholemeal flour, baking powder, icing sugar, soft cheese and lemon curd.
Frosted courgette & lemon cake
Course: Garden glut cake
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Egg: 3 eggs
- Courgette: 2 medium courgettes, coarsely grated (you'll need 300g/10oz flesh)
- Lemon: 3 unwaxed lemons
- Unsalted Butter: 250g pack unsalted butter, very soft, plus extra for the tin
- Poppy Seed: 1 tsp poppy seed, plus extra to decorate
- Self Raising Flour: 100g self-raising flour
- Baking Powder: 1 tsp baking powder
- Golden Caster Sugar: 200g golden caster sugar
- Soft Cheese: 200g pack full-fat soft cheese
- Vanilla Extract: 1 tsp vanilla extract
- Wholemeal Flour: 100g plain wholemeal flour
- Icing Sugar: 85g icing sugar
- Lemon Curd: 4 tbsp lemon curd (optional)
Directions
- 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 1/4 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.
