Courgette and Lemon Cake
Prep: 20 mins, Cook: 25 mins + cooling time
Ingredients:
200g Unsalted Butter
3 Lemons
200g Caster Sugar
3 Eggs
300g Grated Courgette (about two medium ones)
1 tsp Poppy Seeds (optional)
1 tsp Vanilla Extract
100g Self-raising Flour
100g Plain Flour
1 tsp Baking Powder
For the icing and drizzle:
50g Butter
85g Icing Sugar
200g Full-Fat Soft Cheese
Some of the lemon juice
Method
1. Preheat the oven to 180C (160C for fan ovens) and butter and line two 20cm sandwich tins.
2. Put the butter and sugar into a large mixing bowl and cream together.
3. Add the eggs and mix and then add the courgette, vanilla and 2 lemons' worth of zest (and poppy seeds). Beat to a creamy batter.
4. Stir in 1tbsp lemon juice, the flours and baking powder and a pinch of salt.
5. Spoon the mix into the tins and bake for 25mins.
6. For the drizzle: mix 1-2tbsp lemon juice and 25g icing sugar for the drizzle. Once the cake is cooked and cooled spike small holes in the top and pour over the drizzle.
7. For the topping: Put the butter and remaining 60g icing sugar into a bowl and add the soft cheese, about 2 tbsp lemon juice, and the final lemon's zest. Beat to make a smooth creamy topping. Spread over the cake generously, and use to sandwich together the two halves.