Lemon Courgette Zucchini Cake Food

FROSTED COURGETTE & LEMON CAKE

Frosted courgette & lemon cake image

This luscious cake is lemony and light, with an extra citrus kick from the lemon syrup drizzle

Provided by Jane Hornby

Categories Afternoon tea, Treat

Time 1h

Yield Cuts into 12 slices

Number Of Ingredients 13

Ingredients

250g pack unsalted butter , very soft, plus extra for the tin
3 unwaxed lemons
200g golden caster sugar
3 eggs
2 medium courgettes , coarsely grated (you'll need 300g/10oz flesh)
1 tsp poppy seed , plus extra to decorate
1 tsp vanilla extract
100g self-raising flour
100g plain wholemeal flour
1 tsp baking powder
85g icing sugar
200g pack full-fat soft cheese
4 tbsp lemon curd (optional)

Steps:

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 ¼ 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.

Nutrition Facts : Calories 375 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.68 milligram of sodium

LEMON COURGETTE (ZUCCHINI) CAKE

Lemon Courgette (Zucchini) Cake image

I came across this unusual recipe when looking for cakes that were less sweet than others, but with lots of flavour. I was a little dubious until I tasted it, but it's a really lovely cake, light and fluffy and very easy to make. If you wished to sweeten it up a little more, maybe you could add a little lemon drizzle, or some lemon-flavoured cream cheese icing. I've made the recipe a little healthier by replacing some sunflower oil with coconut oil and some of the plain white flour with wholemeal. If you don't have these, you can simply use just sunflower oil and just white flour.

Provided by Snowbunny Andorra

Categories Dessert

Time 50m

Yield 14 slices

Number Of Ingredients 12

Ingredients

1 egg
75 ml coconut oil
50 ml sunflower oil
200 g courgettes, coarsely grated
120 g sugar
100 g plain flour
100 g whole wheat flour
1 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1 lemon, zest of, grated

Steps:

Pre-heat the oven to 160°C.
Beat the egg and oil together, then mix in the courgette and sugar.
In another bowl, mix together the remaining ingredients until well distributed.
Add the flour mixture to the courgette and mix together well.
Pour into a lined cake tin and bake for 45 minutes, or until a skewer poked into the cake comes out clean.

Nutrition Facts : Calories 168, Fat 8.7, SaturatedFat 4.8, Cholesterol 13.3, Sodium 224.2, Carbohydrate 21.1, Fiber 1.2, Sugar 9, Protein 2.5

ZUCCHINI LEMON CAKE

Zucchini Lemon Cake image

A recipe my mother makes for her quilting group. She does wonder if the salt is too much? Guessing at serving size.

Provided by WiGal

Categories Dessert

Time 1h

Yield 15 serving(s)

Number Of Ingredients 12

Ingredients

3 eggs
1 1/4 cups white sugar
1 cup vegetable oil
1/4 cup lemon juice
2 teaspoons lemon zest
1 3/4 cups zucchini, peeling on shredded drained
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup walnuts, chopped
2 tablespoons powdered sugar

Steps:

Preheat oven to 350 degrees.
Combine eggs, sugar, oil, lemon juice, zest; beat well.
Add zucchini and mix well.
Sift the dry ingredients into small bowl.
Mix dry ingredients into the zucchini mixture.
Fold in nuts.
Pour into a greased 9" by 13" pan.
Bake at 350 degrees for 30 to 40 minutes, or until done.
Cool and dust with powdered sugar.

Nutrition Facts : Calories 326.6, Fat 20.8, SaturatedFat 2.7, Cholesterol 37.2, Sodium 345, Carbohydrate 32.4, Fiber 1.2, Sugar 18.4, Protein 4.4

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