Description
A moist and flavorful lemon-infused courgette (zucchini) cake made with sunflower oil, offering a light citrus aroma and a tender crumb. Perfect for a refreshing dessert or afternoon tea treat.
Ingredients
Cake Ingredients
- 200 g Courgettes (Zucchini) (Drained Weight)
- 375 g Caster Sugar
- 3 Large Eggs
- 350 g Plain Flour
- 3 tsp Baking Powder
- 175 ml Sunflower Oil
- 1 tbsp Lemon Extract
- 2 Lemons (Zest Only)
Lemon Syrup
- 1/4 Cup Lemon Juice
- 1/2 Cup Granulated Sugar
Lemon Icing
- 1 Cup Icing Sugar
- 2 tbsp Lemon Juice
Instructions
- Preheat Oven: Preheat your oven to 170°C (340°F) to prepare for baking the cake evenly.
- Prepare Courgettes: Peel and discard the skin of the courgettes. If large, remove and discard seeds. Finely grate the flesh for use in the cake batter.
- Drain Courgettes: Place grated courgette into a fine mesh bag or muslin and squeeze out excess liquid to avoid a soggy cake. Set aside.
- Whisk Eggs and Sugar: In a large bowl, whisk eggs and caster sugar together vigorously until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Oil and Lemon Extract: While gently whisking, slowly drizzle in sunflower oil followed by lemon extract. Mix until fully combined with the egg-sugar mixture.
- Combine Flour and Courgettes: In a separate bowl, sift plain flour and baking powder. Add grated courgette, mixing through with your fingers to coat the courgette and prevent lumps.
- Add Lemon Zest: Stir lemon zest into the flour and courgette mixture for added lemon flavor throughout the cake.
- Combine Wet and Dry Mixtures: Gently fold the flour-courgette mixture into the wet egg mixture until fully incorporated and no dry flour remains.
- Pour and Bake: Pour batter into a prepared cake tin and bake in the preheated oven at 170°C (340°F) for about 1 hour 5 minutes, or until a skewer inserted comes out clean.
- Prepare Lemon Syrup: While cake bakes, combine lemon juice and granulated sugar in a saucepan. Heat gently until sugar dissolves to create a syrup.
- Syrup Cake: When cake is done, remove from oven and prick holes all over the top using a skewer. Pour lemon syrup evenly over the warm cake to soak in.
- Make Lemon Icing: Mix icing sugar and lemon juice in a bowl until smooth. Once cake is cooled, drizzle lemon icing over the cake for a glossy finish and extra citrus zing.
- Serve: Allow the icing to set before slicing. Serve the lemon-infused courgette cake as a delightful dessert or with tea.
Notes
- Ensure the courgettes are well drained to prevent excess moisture in the cake batter.
- Use fresh lemons for the best zest and juice flavor.
- Baking time may vary slightly depending on oven type; check with a skewer for doneness.
- Sunflower oil keeps the cake moist without overpowering the lemon flavor.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, ensure all ingredients including icing sugar are free from dairy processing.
