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.
Ingredients
Scale
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
Instructions
- 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.
- Create a smooth emulsion by vigorously whisking vegetable oil, granulated sugar, and fresh eggs until the mixture achieves a pale, creamy consistency.
- Incorporate vibrant lemon zest, freshly squeezed lemon juice, and finely grated zucchini into the liquid mixture, stirring until thoroughly integrated.
- 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.
- Introduce roughly chopped pistachios into the batter, reserving a small portion for garnishing, and ensure even distribution throughout the mixture.
- Transfer the batter into the prepared loaf pan, smoothing the surface with a spatula to create an even layer and guarantee uniform baking.
- 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.
- Meanwhile, craft the lemon drizzle by whisking together lemon zest, lemon juice, and granulated sugar until the mixture reaches a syrupy consistency.
- Immediately after removing the cake from the oven, perforate the surface with multiple small holes using a toothpick to enhance drizzle absorption.
- Generously pour the prepared lemon syrup over the hot cake, allowing it to penetrate deeply and infuse the entire loaf with citrusy brightness.
- 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