How To Make Frosted Courgette & Lemon Cake
This cake is moist and zesty with a creamy lemon frosting, perfect for a summer treat.
Serves:
Ingredients
- 1 1/2 cups courgette, grated
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Zest of 1 lemon
- frosting:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
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In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
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Squeeze out any excess moisture from the grated courgette and add it to the bowl, mixing until evenly distributed.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet ingredients and mix until just combined.
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Fold in the lemon zest.
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Pour the batter into the prepared cake pan and smooth the top with a spatula.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
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Once the cake has cooled, drizzle the frosting over the top.
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Slice and serve.
Nutrition
- Calories : 350kcal
- Total Fat : 12g
- Saturated Fat : 1g
- Cholesterol : 47mg
- Sodium : 280mg
- Total Carbohydrates : 57g
- Dietary Fiber : 2g
- Sugar : 36g
- Protein : 5g
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