Frosted Courgette and Lemon Cake

025I was in the mood to try something different for my baking this weekend so I tried a Frosted Courgette and Lemon Cake. It was interesting to bake but did take longer than most normal cakes, I think this is because there are a lot of ingredients. The recipe I followed was from BBC Good Food. I did change it a little as I didn’t have any self-raising flour so used plain with extra baking powder and I didn’t have any poppy seeds so just cut them out all together and put lemon zest on top for decoration but that’s what baking is all about, putting your own little twist on things and improvising. Also for the frosting the next time I would use more icing sugar as I thought it was a little too wet but it’s all personal preference.001What you will need:

250g of very soft butter

3 lemons

200g golden caster sugar

3 eggs

1 large grated courgette (300g)

Poppy seeds

1 tsp vanilla extract

100g self-raising flour

100g plain wholemeal flour

1 tsp baking powder

85g icing sugar

200g cream cheese

4 tbsp lemon curd

Firstly before I even began the baking I prepared everything, I don’t normally do this but as there was a lot of ingredients I wanted everything to be measured out, grated and squeezed, all ready to be used.004010011013Heat the over to 180C and butter 2 x 20cm sandwich tins and line with baking paper. Zest 2 of the lemons and squeeze the juice into a separate bowl. Mix together 200g butter (make sure the butter is very very soft. I made the mistake of it not being soft enough and as you can see the mixture was a little lumpy), caster sugar, eggs, grated courgette, poppy seeds (if using), vanilla and lemon zest and beat into a creamy batter. Add 1 tbsp of lemon juice, both flours, baking powder and a pinch of salt. Spoon out the mixture evenly into the two tins and bake for 25 mins or until golden brown and cooked in the middle (test with a skewer in the middle, if it comes out clean the cake is ready). 017019To make the drizzle mix together 25g icing sugar and 1 tbsp of lemon juice. For the frosting put the rest of the icing sugar in a bowl and add the cream cheese, 2 tbsp lemon juice and grate the final lemon (leave a little if using for decoration), beat until smooth and creamy.018020Once the cakes are ready cool for 15 minutes in their tins, then turn them out onto a cooling rack. Using a cocktail stick prick the cakes several times and spoon over the drizzle and leave to cool completely. Put one half of your cake onto a serving plate or cake stand and just under half the frosting and spread over the lemon curd. I added a little lemon juice to the lemon curd to make it spread easier. Top with the second cake and using the remaining frosting. Decorate with lemon zest or poppy seeds. 024021I thought this cake was pretty tasty and an alternative to a regular Victoria Sponge. What do you think? Would you put a courgette in your cake?

Love,

Sophie x

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