Easy Mary Berry Lemon Courgette Cake Recipe: Sweet Zesty Perfection

Lemon courgette cake represents a delightful culinary surprise that transforms ordinary vegetables into an extraordinary dessert.

Bakers seeking something unexpected will adore this innovative sweet treat that balances nutritious ingredients with incredible flavor.

Garden-fresh produce meets sophisticated baking techniques in this remarkable creation.

Surprising textures and bright citrus notes dance across your palate with each delectable bite.

Rich moisture permeates every slice, making this cake both refreshing and indulgent.

Unexpected combinations elevate traditional baking into a realm of creative gastronomy.

Subtle green flecks hint at the hidden vegetable treasure within this delectable confection: you’ll want to slice and savor immediately.

Twist the Classic: Courgette Cake Variations

• Nutty Orange Zinger: Replace lemon zest and juice with orange zest and juice, swap pistachios for toasted almonds, creating a vibrant citrus-nutty cake with a sunny flavor profile.
• Green Apple Crunch: Substitute courgette with finely grated green apples, add ground cinnamon to the flour mix, and use walnuts instead of pistachios for an autumnal-inspired cake with warm spice notes.
• Tropical Coconut Splash: Incorporate desiccated coconut into the batter, use lime zest and juice instead of lemon, and top with toasted coconut flakes for a refreshing, island-inspired variation that brings exotic vibes to the classic recipe.
• Lavender Honey Fusion: Mix dried lavender buds into the flour, replace sugar with honey, and garnish with extra lavender sprigs and a honey drizzle for an elegant, aromatic cake that feels like a sophisticated garden treat.

Why People Keep Coming Back to This Cake

Mary Berry’s lemon courgette cake emerges as culinary poetry, blending unexpected ingredients into harmonious delight.

Green gardens whisper through tender crumbs, while citrus notes dance across palate landscapes.

Pistachios provide elegant crunch, elevating this classic British bake with Mediterranean sophistication.

Moist textures reveal courgette’s subtle magic, transforming humble vegetables into luxurious dessert experience.

Light lemony drizzle cascades through delicate cake layers, creating symphonic flavor profiles.

Passionate bakers and curious explorers will discover pure joy in each carefully crafted slice – so grab your mixing bowl, share this recipe with friends, spread deliciousness, and let culinary adventure begin!

What’s So Refreshing About Mary Berry’s Lemon Courgette Cake

• Burst with Unexpected Veggie Sweetness: This lemon courgette cake transforms humble zucchini into a surprisingly moist and delightful dessert, proving vegetables can be deliciously hidden in sweet treats.
• Elevate Everyday Baking with Vibrant Flavors: The combination of bright lemon zest, tangy juice, and nutty pistachios creates a complex flavor profile that turns a simple loaf cake into an extraordinary culinary experience.
• Master a Foolproof Baking Technique: With straightforward steps and minimal equipment, this recipe offers home bakers an accessible method to create a professional-looking cake that impresses with minimal technical skill, making it perfect for both novice and experienced cooks.

Lemon Courgette Cake: Ingredients You’ll Need

• Vegetable Oil: Provides moisture and helps create a tender cake texture.
• Caster Sugar: Sweetens the cake and helps with its light, soft structure.
• Eggs: Bind ingredients together and add richness to the cake.

• Lemon Zest: Adds bright, citrusy flavor and aromatic notes.
• Lemon Juice: Enhances lemony taste and helps activate leavening agents.
• Courgette: Adds moisture, subtle vegetable sweetness, and nutrition.

• Self-Raising Flour: Primary structure for the cake with built-in leavening.
• Bicarbonate of Soda: Helps cake rise and creates light texture.
• Pistachios: Provides crunch, nutty flavor, and decorative garnish.

• Lemon Zest: Intensifies citrus flavor in the drizzle.
• Lemon Juice: Creates tangy liquid for soaking the cake.
• Granulated Sugar: Adds sweetness and creates syrupy drizzle texture.

Bake the Lemon Courgette Cake Like Mary Berry

Step 1: Prepare the Oven and Tin

Warm up your oven to 180°C (160°C fan) or mark 4. Grease a loaf tin and line it with parchment paper. Roughly chop pistachios and set aside for later use.

Step 2: Create the Cake Base

• Vegetable oil
• Caster sugar
• Eggs

Blend until the mixture becomes smooth and well combined.

Step 3: Add Fresh Flavors

• Lemon zest
• Lemon juice
• Coarsely grated courgette

Mix thoroughly to distribute ingredients evenly.

Step 4: Combine Dry Ingredients

• Self-raising flour
• Bicarbonate of soda

Gently fold the dry ingredients into the wet mixture. Ensure no floury patches remain. Fold in most of the chopped pistachios, saving a small amount for topping.

Step 5: Bake the Cake

Pour the batter into the prepared loaf tin, spreading it evenly. Place in the preheated oven and bake for 55-60 minutes. The cake is ready when it’s risen, golden brown, and a skewer comes out clean when inserted into the center.

Step 6: Prepare Lemon Drizzle

• Lemon zest
• Lemon juice
• Granulated sugar

Blend until the sugar begins to dissolve.

Step 7: Drench with Drizzle

Once the cake is out of the oven, poke multiple holes across the surface using a toothpick or skewer. While the cake is still hot, carefully pour the lemon drizzle over the top, allowing it to seep into the holes.

Step 8: Finish and Serve

Let the cake cool completely inside the tin. Sprinkle the reserved chopped pistachios on top for a delightful crunch and visual appeal. Carefully remove from the tin, slice, and serve.

Tips for Mary Berry’s Zesty Courgette Cake

• Seal Moisture Wisely: Wrap the completely cooled cake in plastic wrap to maintain its freshness for three days at room temperature.
• Customize Creatively: Replace pistachios with almonds or walnuts for a personalized nutty twist that suits your taste.
• Fold with Finesse: Gently incorporate dry ingredients and nuts to preserve the cake's delicate texture and prevent tough gluten development.
• Capture Citrus Essence: Employ a microplane or fine grater to extract pure lemon zest, avoiding bitter white pith and maximizing flavor.
• Prep Ingredients Strategically: Let eggs and oil reach room temperature before mixing to create a smoother, more harmonious batter.

Storing Your Courgette Cake With Care

• Airtight Container Method: Transfer cooled cake to a sealed container with a tight-fitting lid. Prevent moisture loss and maintain freshness by ensuring the container is completely closed after each access.
• Refrigeration Strategy: Wrap cake tightly in plastic wrap or aluminum foil before placing in the refrigerator. This technique locks in moisture and protects the delicate lemon and courgette flavors from absorbing other refrigerator odors.
• Freezing Option: Slice cake into individual portions before freezing. Wrap each slice separately in plastic wrap, then place in a freezer-safe container or ziplock bag. Frozen cake can maintain quality for up to 3 months, providing a delightful treat whenever a sweet craving strikes.

Mary Berry Lemon Courgette Cake Recipe

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4.7 from 31 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Mary Berry’s lemon courgette cake blends zesty citrus with garden-fresh vegetables in a delightful British teatime treat. Moist crumb and tangy glaze promise a sophisticated dessert that celebrates seasonal ingredients with elegant simplicity.

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Ingredients

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Main Ingredients:

• 200 g (7 oz) caster sugar
• 250 g (8.8 oz) self-raising flour
• 3 medium eggs
• 1 large courgette, around 200 g (7 oz), coarsely grated

Liquid and Fat Ingredients:

• 150 ml (5 fl oz) vegetable oil
• Finely grated zest of 2 lemons and juice of 1 lemon

Additional Ingredients:

• ½ teaspoon bicarbonate of soda
• 100 g (3.5 oz) pistachios, roughly chopped
• Finely grated zest and juice of 1 lemon
• 75 g (2.6 oz) granulated sugar

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Instructions

1. Initiate oven preparation at 356°F (320°F convection) and meticulously coat a 2-pound loaf pan with butter, then line with parchment paper for easy removal.
2. Create a smooth emulsion by vigorously whisking vegetable oil, granulated sugar, and fresh eggs until the mixture achieves a pale, creamy consistency.
3. Incorporate vibrant lemon zest, freshly squeezed lemon juice, and finely grated zucchini into the liquid mixture, stirring until thoroughly integrated.
4. Gently sift self-rising flour and sodium bicarbonate directly into the wet ingredients, using a delicate folding technique to combine without overmixing and maintaining a light texture.
5. Introduce roughly chopped pistachios into the batter, reserving a small portion for garnishing, and ensure even distribution throughout the mixture.
6. Transfer the batter into the prepared loaf pan, smoothing the surface with a spatula to create an even layer and guarantee uniform baking.
7. Position the pan in the preheated oven and bake for 55-60 minutes, monitoring until the cake develops a golden-brown exterior and a inserted skewer emerges completely clean.
8. Meanwhile, craft the lemon drizzle by whisking together lemon zest, lemon juice, and granulated sugar until the mixture reaches a syrupy consistency.
9. Immediately after removing the cake from the oven, perforate the surface with multiple small holes using a toothpick to enhance drizzle absorption.
10. Generously pour the prepared lemon syrup over the hot cake, allowing it to penetrate deeply and infuse the entire loaf with citrusy brightness.
11. Allow the cake to cool completely within the pan, then carefully transfer to a serving plate and sprinkle the reserved chopped pistachios across the top for a delightful textural contrast.

Notes

• Unlock the cake’s full potential by letting it rest overnight, allowing flavors to deepen and become more complex.
• Refrigeration can extend the cake’s lifespan, keeping it fresh and moist for up to 5 days when stored in an airtight container.
• Enjoy this versatile treat as a breakfast indulgence, afternoon pick-me-up, or elegant dessert that surprises and delights.
• Drizzling warm lemon syrup creates a magical sticky top layer that seeps into every delicious crumb.
• Room temperature ingredients blend seamlessly, ensuring a smooth batter and perfectly tender cake texture.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: UK

Nutrition

• Serving Size: 12
• Calories: 305 kcal
• Sugar: 27 g
• Sodium: 31 mg
• Fat: 18 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1.5 g
• Protein: 5 g
• Cholesterol: 60 mg