Mary Berry Lemon Courgette Cake is a yummy treat. It has fresh lemon flavor and a hint of sweetness from courgettes (which are like zucchinis).

In this blog, I will share with you a Mary Berry Lemon Courgette Cake Recipe that is delicious. The cake is light, moist, and has a tangy lemon icing. Whether you’re a baking pro or just starting out, this cake is a joy to make and enjoy.

Why Choose Mary Berry Lemon Courgette Cake?

This cake has many good points. First, it’s easy to make, so it’s perfect for both beginners and experienced bakers.

Second, the mix of lemon and courgette makes the cake not too sweet, so it suits everyone’s taste.

Third, it’s a versatile dessert, great for tea time or special occasions. Every bite is full of refreshing lemony taste.

When I First Tried Mary Berry Lemon Courgette Cake

I first had Mary Berry’s Lemon Courgette Cake at a friend’s party in the garden. The cake’s soft and lemony flavor made it a hit. Since then, I’ve been baking it for family gatherings, and everyone loves it.

Ingredients To Make Mary Berry Lemon Courgette Cake

Vegetable oil = 150 ml
Caster sugar = 200 g
Eggs = 3 medium
Zest of 2 Finely grated lemons and juice of 1 lemon
1 large courgette (coarsely grated) = 200g
Self-raising flour = 250 g
Bicarbonate of soda = 1/2 teaspoon

FOR THE DRIZZLE

Zest and juice of 1 lemon (Finely grated)
Granulated sugar = 75 g

How To Make Make Mary Berry Lemon Courgette Cake

Step 1

Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin. In a large bowl, blend the oil, caster sugar, and eggs until smooth.

Step 2

Add the lemon zest, juice, and grated courgette. Sift in the flour and bicarbonate of soda, then gently fold until no floury patches remain. Pour into the prepared tin and bake for 55 min-1 hr until golden, risen, and a skewer comes out clean.

Step 3

Take out of the oven and carefully poke holes all over with a toothpick or skewer.

Step 4

Create the drizzle by mixing half of the lemon zest with the remaining drizzle ingredients in a small bowl. Spoon it over the hot cake and let it cool in the tin.

Step 5

Sprinkle the remaining zest. Remove the cake from the tin and slice to serve.

Recipe Tips

Here are some tips for making Mary Berry’s Lemon Courgette Cake at home:

Grate the courgettes and let them drain to remove extra water.
Use fresh lemons for the best citrus flavor.
Don’t overmix the batter; a gentle fold is enough.
Let the cake cool before adding the icing.

FAQs About Mary Berry Lemon Courgette Cake

Is it gluten-free?

No, it has regular wheat flour.

Can I use other vegetables instead of courgettes?

While courgettes work best, you can try grated carrots or apples for a different twist.

What Can You Serve with Mary Berry Lemon Courgette Cake?

Enjoy your Lemon Courgette Cake with these tasty sides:

Fresh Berries: Strawberries, blueberries, or raspberries add a fruity touch.
Whipped Cream: Lightly whipped cream complements the cake.
Vanilla Ice Cream: Creamy vanilla ice cream is a great match.
Lemon Sorbet: Double up on lemony goodness.
Tea or Coffee: A warm drink balances the cake’s citrusy flavors.

Storage Tips

If you have leftover cake, keep it in an airtight container. Put parchment paper between slices to stop them from sticking. You can refrigerate it for up to four days. But the cake tastes best when it’s freshly baked.

In Closing

To sum it up, Mary Berry’s Lemon Courgette Cake is a lovely mix of flavors that adds joy to any occasion. Its lightness and tangy lemon twist make it a beloved dessert.

Whether you follow Mary Berry’s recipe or add your own touch, this cake always brings delight. Share a slice with family and friends and savor the lemony goodness. Enjoy!

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