Courgette, lemon and poppy seed cake recipe
The creamy texture of courgettes makes this simple vegetable bake wonderfully moist. It’s flavoured with poppy seeds, vanilla and a refreshing lemon sugar syrup that soaks into the courgette cake making it even more sticky. See method
- 350g courgettes
- 175g soft brown sugar
- 125ml sunflower oil
- 3 large eggs
- 2 lemons, zested and juiced
- 1 tsp vanilla extract
- 1 tbsp poppy seeds
- 300g self-raising flour
- 1 tsp baking powder
- 100g demerara sugar
- whipped cream or crème fraîche, to serve
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
of the reference intake
- Preheat the oven to gas 4, 180°C, fan 160°C. Lightly oil and line a 1kg loaf tin with nonstick baking paper. Coarsely grate the courgettes onto a clean tea towel, and then squeeze the tea towel tightly to remove all the excess liquid.
- Tip the squeezed courgettes into a large bowl. Add the sugar, sunflower oil, eggs, the zest of 1 lemon, vanilla extract and the poppy seeds. Sift over the flour and baking powder and carefully fold together.
- Spoon the mixture into the prepared tin, smooth the surface with a spatula and bake for 50 mins or until a skewer inserted into the middle comes out clean.
- Mix together the demerara sugar with the juice of 2 lemons and the zest of 1 lemon. Poke holes all over the warm cake with a toothpick or a fine skewer. Slowly pour the lemony syrup over the top of the cake, waiting to allow the syrup to sink in before adding more.
- Serve warm or at room temperature in thick slices with a spoonful of whipped cream or crème fraîche.
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