Mary Berry Lemon Courgette Cake

Dive into the world of baking with the delightful Mary Berry Lemon Courgette Cake, a perfect blend of zesty lemon and subtle courgette flavors that promise a moist and delicious treat every time. This cake stands out for its use of fresh ingredients and the unique addition of courgette, which not only adds moisture but also a nutritious touch to your dessert. Ideal for tea parties, gatherings, or simply as a refreshingly light dessert, this cake is sure to impress with its balance of flavors and textures.

Ingredients for the Lemon Courgette Cake

Vegetable Oil: 150 ml, providing a moist texture.
Caster Sugar: 200 g, for sweetness.
Eggs: 3 medium, to bind the ingredients together.
Lemons: Zest of 2 lemons and juice of 1 lemon, for that citrus kick.
Courgette: 1 large (about 200g), coarsely grated, adding moisture and nutrition.
Self-Raising Flour: 250 g, for a light and fluffy texture.
Bicarbonate of Soda: 1/2 tsp, aiding in the rise.
Pistachios: 100 g, roughly chopped, for a nutty crunch.

For the Lemon Drizzle:

Lemon Zest and Juice: From 1 lemon, enhancing the citrus flavor.
Granulated Sugar: 75 g, creating a sweet and tangy topping.

Preparation Instructions

Preparation: Begin by preheating your oven and prepping your loaf tin with grease and lining.
Mix Wet Ingredients: Combine vegetable oil, caster sugar, and eggs in a large mixing bowl.
Add Flavors: Incorporate the lemon zest, juice, and grated courgette.
Combine Dry Ingredients: Sift in the self-raising flour and bicarbonate of soda, then fold in gently.
Bake: Pour the mixture into the loaf tin and bake until golden and cooked through.
Drizzle: Prepare the lemon drizzle and apply it to the baked cake while still hot.

Storage and Reheating

For storing, wrap the cake well and keep it at room temperature for up to 3 days, or refrigerate for up to a week. Freezing is also an option for longer storage. When ready to enjoy again, you can reheat it gently in the microwave or oven.

Nutritional Information

Each serving offers a mix of nutrients with approximately 324 calories, 5g of protein, 13g of fat (1g saturated), 47g of carbohydrates, 28g of sugars, and 1g of fibre.

Frequently Asked Questions

Can I make this cake vegan? Yes, by substituting eggs with flax eggs and ensuring your sugar is vegan.

Can this cake be made gluten-free? Yes, by using gluten-free self-raising flour and adjusting the liquid quantities if needed.

Is it possible to substitute courgette with another vegetable? Courgette is preferred for its moisture, but grated carrots or apples could offer a different twist.

This recipe, rooted in Mary Berry's expertise, showcases how simple ingredients can transform into a delightful dessert that's both easy to make and enjoyable to eat. The addition of courgette enriches the cake with a unique texture and a touch of nutrition, making it a guilt-free pleasure for any occasion.