Courgette and lemon drizzle cake with crystallised primroses | Sainsbury`s Magazine

Name: Courgette and lemon drizzle cake with crystallised primroses | Sainsbury`s Magazine
Ingredients: 225g self-raising flour; ½ tsp bicarbonate of soda; ½ tsp baking powder; 2 small courgettes (about 250g); finely grated zest of 3 lemons and 3 tbsp lemon juice; 125g soft unsalted butter, plus extra for greasing; 125g caster sugar; 2 large eggs, lightly beaten; 50g cut mixed peel; 2 tbsp milk; finely grated zest of 2 lemons and 2 tbsp lemon juice; 100g soft unsalted butter; 250g icing sugar, sifted; 200g icing sugar; 2-3 tbsp lemon juice (you will have leftover juice from the lemons zested for the cake and buttercream); 1 egg white, lightly beaten; handful of primroses; 75g caster sugar

www.sainsburysmagazine.co.uk

This delicate and zesty cake is perfect for Spring. A lemon buttercream is sandwiched between the courgette cake, and the cake is topped with lemon icing.

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Ingredients

225g self-raising flour
½ tsp bicarbonate of soda
½ tsp baking powder
2 small courgettes (about 250g)
finely grated zest of 3 lemons and 3 tbsp lemon juice
125g soft unsalted butter, plus extra for greasing
125g caster sugar
2 large eggs, lightly beaten
50g cut mixed peel
2 tbsp milk
finely grated zest of 2 lemons and 2 tbsp lemon juice
100g soft unsalted butter
250g icing sugar, sifted
200g icing sugar
2-3 tbsp lemon juice (you will have leftover juice from the lemons zested for the cake and buttercream)
1 egg white, lightly beaten
handful of primroses
75g caster sugar