The Mary Berry Lemon Courgette Cake Recipe is light, moist and bursting with fresh flavor. I love baking it when I want something sweet but not heavy.
The subtle lemon and soft courgette make this cake perfect with tea or coffee. If you want to learn how to make Mary Berry Lemon Courgette Cake, this guide is simple and easy.
I will also share the ingredients for Mary Berry Lemon Courgette Cake that give the perfect texture and taste every time.
Why I Love Making This Lemon Courgette Cake
I first made this cake on a sunny afternoon. My kitchen smelled of fresh lemon and baking. I was nervous because it has courgette, but it turned out moist and tender.
My family loved it instantly. I love that the courgette adds moisture without changing the flavor. It is easy, fresh and elegant. Now, I bake it often for guests or weekend treats.
Equipment List
- Large mixing bowls
- Measuring cups and spoons
- Electric whisk or hand whisk
- Grater (for courgette and lemon zest)
- Wooden spoon or spatula
- 9-inch cake tin
- Parchment paper
- Cooling rack
Recipe Overview
- Recipe Name: Mary Berry Lemon Courgette Cake
- Servings: 8 slices
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Course: Dessert / Cake
- Cuisine: British
- Calories: 280 kcal per serving
Ingredients You Need for Mary Berry Lemon Courgette Cake
- 225 g self-raising flour
- 225 g caster sugar
- 225 g unsalted butter, softened
- 4 large eggs
- 2 medium courgettes, grated
- Zest of 2 lemons
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Optional: icing sugar for dusting
Step-by-Step Guide
1. Preheat the Oven
Set oven to 180°C (350°F). Grease and line a 9-inch cake tin with parchment paper.
2. Grate the Courgettes
Wash courgettes and grate them finely. Pat dry lightly to remove excess water.
3. Cream Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy. Pale and smooth is perfect.
4. Add Eggs
Beat in eggs one at a time. Mix gently to keep the batter airy and smooth.
5. Fold in Flour
Sift flour and fold into the mixture carefully. Avoid overmixing for a soft texture.
6. Add Courgette and Lemon Zest
Fold grated courgettes and lemon zest into the batter evenly for flavor and moisture.
7. Add Milk and Vanilla
Stir in milk and vanilla extract gently. Ensure everything is combined without overmixing.
8. Pour Batter into Tin
Transfer batter into prepared cake tin. Smooth the top with a spatula evenly.
9. Bake the Cake
Bake for 45 minutes. Test with a skewer; it should come out clean.
10. Cool and Serve
Cool cake in the tin for 10 minutes, then transfer to a rack. Dust with icing sugar if desired.
Expert Tips & Variations
- Use a fine grater for courgette for softer texture
- Add a tablespoon of orange juice for extra citrus flavor
- Substitute some flour with almond flour for a nutty twist
- Add poppy seeds for visual appeal and crunch
- Store in airtight container to keep moist
History or Fun Fact About the Dish
Courgette cakes originated as a way to use summer vegetables in desserts. Mary Berry’s version modernized it with lemon for a fresh, light flavor. These cakes became popular in British kitchens for their moisture and delicate taste.
Pairings & Complementary Recipes
Serve with a cup of Earl Grey tea or fresh coffee. A dollop of whipped cream or a scoop of vanilla ice cream complements the citrus flavor. Fresh berries also pair beautifully.
Occasion or Event Ideas
Perfect for afternoon tea, brunch or family gatherings. Bake for birthdays, picnics or casual weekend treats. It is elegant enough for guests yet simple for daily baking.
Storage and Reheating Tips
- Store in airtight container at room temperature up to 3 days
- Chill in fridge for 5 days to keep fresh
- Freeze slices for up to 1 month, wrap in foil
- Reheat in microwave for 10–15 seconds for softness
- Dust icing sugar just before serving for freshness
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 35 g |
| Fat | 14 g |
| Protein | 5 g |
| Sugar | 22 g |
Health Benefits
This cake is moist thanks to courgettes, which are low in calories and high in fiber. Lemon adds vitamin C and antioxidants.
Baking at home avoids preservatives. Eating in moderation provides a fresh, lighter dessert option that still feels indulgent.
Mary Berry Lemon Courgette Cake Recipe
Ingredients
- 225 g self-raising flour
- 225 g caster sugar
- 225 g unsalted butter softened
- 4 large eggs
- 2 medium courgettes grated
- Zest of 2 lemons
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Optional: icing sugar for dusting
Instructions
Preheat the Oven
- Set oven to 180°C (350°F). Grease and line a 9-inch cake tin with parchment paper.
Grate the Courgettes
- Wash courgettes and grate them finely. Pat dry lightly to remove excess water.
Cream Butter and Sugar
- In a large bowl, beat butter and sugar until light and fluffy. Pale and smooth is perfect.
Add Eggs
- Beat in eggs one at a time. Mix gently to keep the batter airy and smooth.
Fold in Flour
- Sift flour and fold into the mixture carefully. Avoid overmixing for a soft texture.
Add Courgette and Lemon Zest
- Fold grated courgettes and lemon zest into the batter evenly for flavor and moisture.
Add Milk and Vanilla
- Stir in milk and vanilla extract gently. Ensure everything is combined without overmixing.
Pour Batter into Tin
- Transfer batter into prepared cake tin. Smooth the top with a spatula evenly.
Bake the Cake
- Bake for 45 minutes. Test with a skewer; it should come out clean.
Cool and Serve
- Cool cake in the tin for 10 minutes, then transfer to a rack. Dust with icing sugar if desired.
Notes
- Use a fine grater for courgette for softer texture
- Add a tablespoon of orange juice for extra citrus flavor
- Substitute some flour with almond flour for a nutty twist
- Add poppy seeds for visual appeal and crunch
- Store in airtight container to keep moist
FAQs about Mary Berry Lemon Courgette Cake Recipe
Can I make this cake ahead of time?
Yes, bake a day before serving. Store in an airtight container to keep it soft and moist.
Can I use zucchini instead of courgettes?
Yes, zucchini is the same vegetable in the U.S. Grate and use it as the recipe instructs.
Is this recipe suitable for beginners?
Absolutely. The steps are simple, ingredients are easy and the cake is forgiving if mixed gently.
Can I add nuts or chocolate chips?
Yes, fold in chopped walnuts or chocolate chips for extra texture. Do not overmix to keep it light.
How long does it stay fresh?
It stays fresh for 3–5 days at room temperature or in the fridge. Slice as needed.
Final Thoughts
The Mary Berry Lemon Courgette Cake Recipe is light, fresh and easy to bake. Learning how to make Mary Berry Lemon Courgette Cake is simple and fun.
Keep the ingredients for Mary Berry Lemon Courgette Cake ready for a quick, moist and flavorful dessert.
This cake is perfect for tea time, weekend treats, or sharing with friends and family. The soft texture, subtle citrus and moist courgette make it a classic favorite that everyone will enjoy.
Zoey Lane is the voice behind ZoeyCooks.com, where she shares comforting, home-tested recipes inspired by everyday cooking. She believes great food should be simple, approachable and enjoyable to make.