Lemon Courgette Cake

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Lemon Courgette Cake
This is a wonderful, light teatime cake that's not too sweet. An excellent way to use up all those giant courgettes from the garden!
Course Cakes
Prep Time 15 minutes
Cook Time 45-60 minutes
Servings
Course Cakes
Prep Time 15 minutes
Cook Time 45-60 minutes
Servings
Instructions
  1. Preheat oven to 160C (gas mark 3) and grease a loaf tin
  2. In a bowl beat together the courgette, sugar, egg and oil. In a separate bowl, sift together the flour, salt, bicarbonate of soda and baking powder. Stir in the cinnamon and lemon zest. Stir the flour mixture into the courgette mixture just until blended. Pour the batter into the prepared tin.
  3. Bake for 45-60 minutes in the preheated oven until a knife inserted in the centre comes out clean. Remove from heat and cool for about 10 minutes before turning out onto a wire rack to cool completely.
Recipe Notes

Thanks to Carol Burrows for this recipe, tried and tested by offering samples at the Epping Town Show, to the approval of all who tasted it!

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