Share Recipe

Season: Summer 

Courgette Cake With Lemon Butter Icing

Courgette Cake with Lemon Butter Icing

Makes 1 loaf cake

2 medium courgettes – 200g approx.

150g very thick natural yogurt

2 large eggs

100ml rapeseed oil

200g SR flour

1 tsp bicarbonate soda

1 tsp ground ginger

150g light muscavado sugar

100g raisins chopped


1 lemon grated zest and juice

75g softened butter

150 – 175g icing sugar  sieved


Preheat oven 180C Gas Mark 5. Line the loaf tin with a strip of baking parchment or a loaf tin liner.Trim the courgettes, grate them using a coarse grater. Squeeze the shreds to remove the water. Beat the eggs and oil together in a jug. Combine the dry ingredients in a large bowl; add the courgettes, eggs and oil. Beat the mixture together to form a thick batter. Pour into the loaf tin. Bake for 45 – 50 mins until golden brown. Test with a skewer. Remove from the oven Leave to cool, turn out on to a wire rack and leave until cold.

Beat the butter, lemon zest and juice together in a bowl. Add the icing sugar to a smooth icing. Spread thickly on the top of the cold cake.

Davina Tibbetts – New Forest Show 2016 

Share Recipe