Lemon Courgette Cake Recipe for Light Summer Baking
Lemon courgette cake delivers a zesty, refreshing twist on classic treats. Add some sunshine to your dessert table with this moist, crowd-pleasing bake.
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Cooking tools:
- Loaf pan
- Sifter
- Grater
- Skewer
- Toothpick
- Oven
- Mixing bowl
- Whisk
- Parchment paper
- Spatula
- Chef's knife
- Spoon
Ingredients
- 250 grams (8.8 ounces) self-raising flour
- 200 grams (7 ounces) caster sugar
- 3 medium eggs
- 1 large courgette, approximately 200 grams (7 ounces), coarsely grated
- 150 milliliters (5 fluid ounces) vegetable oil
- 3 finely grated zest of 2 lemons
- 1 lemon, juiced
- 1 lemon, zested and juiced
- 75 grams (2.6 ounces) granulated sugar
- 1/2 teaspoon bicarbonate of soda
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