Mary Berry Lemon Courgette Cake Recipe
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.
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