Mary Berry Lemon Courgette Cake Recipe
This Mary Berry Lemon Courgette Cake Recipe features courgette, lemon zest, flour, eggs, and sugar for a soft, moist, and refreshing dessert.
Equipment
- Large mixing bowls
- Electric whisk or hand whisk
- Box grater
- Measuring cups and spoons.
- 8-inch round cake tin or loaf tin
- Baking parchment
- Spatula
- Cooling rack
Ingredients
- 200 g courgette finely grated
- 200 g self-raising flour
- 150 g caster sugar
- 100 ml vegetable oil
- 2 large eggs
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Optional Lemon Glaze
- 100 g icing sugar
- 2 –3 tablespoons lemon juice
Instructions
Step 1: Prepare the Courgette
- Wash and grate the courgette using the fine side of a grater. Then gently squeeze out excess moisture using a clean cloth or paper towel.
- This step is important—too much water can make the cake dense.
Step 2: Mix Wet Ingredients
- In a large bowl, whisk together eggs, caster sugar, vegetable oil, lemon zest, and lemon juice. Mix until smooth and slightly fluffy.
- The aroma at this stage is already incredible—bright, citrusy, and fresh.
Step 3: Combine Dry Ingredients
- In a separate bowl, sift together flour, baking powder, and salt. This helps keep the cake light.
Step 4: Bring Everything Together
- Gradually fold the dry ingredients into the wet mixture. Do not overmix—just combine until you no longer see dry flour.
- Then gently fold in the grated courgette.
- The batter will look soft, slightly thick, and speckled with green.
Step 5: Bake the Cake
- Pour the batter into a lined cake tin and smooth the top.
- Bake in a preheated oven at 180°C (350°F) for 40–45 minutes, or until a skewer inserted into the center comes out clean.
- The top should be lightly golden and slightly springy to the touch.
Step 6: Cool Properly
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack.
- Cooling is important—it helps the structure set and prevents crumbling.
Step 7: Add Lemon Glaze (Optional but Recommended)
- Mix icing sugar with fresh lemon juice until smooth. Drizzle over the cooled cake.
- It adds a sweet-tangy finish that enhances the lemon flavor beautifully.
Notes
- Always squeeze excess moisture from courgette
- Use fresh lemons, not bottled juice
- Don’t overmix the batter
- Check the cake a few minutes early to avoid overbaking
- Let it cool fully before glazing