Mary Berry Lemon Courgette Cake Recipe

Mary Berry Lemon Courgette Cake
Yields: 4 Servings

Today, I’m going to share with you a delicious recipe for Mary Berry Lemon Courgette Cake, a moist and tangy cake that is perfect for any occasion.

Let’s get started!

What is Mary Berry’s Lemon Courgette Cake Recipe?

Mary Berry Lemon Courgette Cake is a cake recipe created by the famous British baker and cookbook author, Mary Berry. She is known for her simple and elegant baking style, and her lemon courgette cake is no exception. This cake is made with courgette (also known as zucchini), fresh lemon zest, crunchy pistachios, and a blend of vegetable oil and self-raising flour. It’s topped off with a drizzle of tangy lemon syrup that seeps into the cake, making it extra moist and flavorful.

Why You’ll Love This Recipe

There are many reasons to love this recipe, but here are some of the main ones:

  • It’s easy to make. You don’t need any fancy equipment or skills to whip up this cake. Just a mixing bowl, a whisk, a loaf tin, and an oven are all you need.
  • It’s versatile. You can enjoy this cake as a dessert, a snack, or even a breakfast treat. It goes well with tea, coffee, or milk. You can also serve it with ice cream, whipped cream, or fresh berries for a more indulgent option.
  • It’s healthy. This cake has courgette in it, which is a vegetable that is rich in vitamin C, potassium, and fiber. It also has lemon juice and zest, which are good sources of vitamin C and antioxidants. Plus, it uses vegetable oil instead of butter, which lowers the saturated fat content.
  • It’s delicious. This cake has a light and fluffy texture, a bright and refreshing lemon flavor, and a crunchy and nutty pistachio topping. It’s not too sweet or too sour, but just right.

Mary Berry Lemon Courgette Cake Ingredients

To make this cake, you will need the following ingredients:

  • 150 ml vegetable oil
  • 200 g caster sugar
  • 3 medium eggs
  • Finely grated zest of 2 lemons and juice of 1 lemon
  • 1 large courgette (around 200g), coarsely grated
  • 250 g self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 100 g pistachios, roughly chopped

For the lemon drizzle:

  • Finely grated zest and juice of 1 lemon
  • 75 g granulated sugar

Instructions to Make Mary Berry Lemon Courgette Cake

Follow these easy steps to make your own Mary Berry Lemon Courgette Cake:

  1. Preheat your oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin.
  2. In a large mixing bowl, whisk together the vegetable oil, caster sugar, and eggs until smooth and well combined.
  3. Stir in the lemon zest, lemon juice, and coarsely grated courgette.
  4. Sift the self-raising flour and bicarbonate of soda into the bowl. Gently fold them in until just combined, ensuring no floury patches remain.
  5. Fold in the chopped pistachios, reserving a small amount for garnishing.
  6. Pour the batter into the prepared loaf tin, ensuring an even distribution.
  7. Place in the oven and bake for approximately 55 minutes to 1 hour. The cake is done when it’s risen, golden in color, and a skewer inserted into the center emerges clean.
  8. While the cake is baking, prepare the lemon drizzle. In a small bowl, mix together the lemon zest, lemon juice, and granulated sugar.
  9. Once baked, remove the cake from the oven. While it’s still hot, gently pierce its surface multiple times with a toothpick or skewer.
  10. Evenly spoon the lemon drizzle over the cake, allowing it to seep through the holes.
  11. After the cake has cooled completely in the tin, sprinkle the reserved chopped pistachios on top for added texture and a pop of color.
  12. Finally, remove the cake from the tin, slice, and serve.

Mary Berry Lemon Courgette Cake recipe

How do I serve Mary Berry Lemon Courgette Cake?

You can serve this cake as it is or with some extra toppings if you like.

Some of my favorite ways to serve this cake are:

  • With vanilla ice cream or whipped cream for a creamy contrast.
  • With fresh berries such as strawberries, raspberries, or blueberries for a fruity burst.
  • With mint leaves or edible flowers for a decorative touch.

What do I serve with Mary Berry Lemon Courgette Cake?

This cake is delicious on its own or with any beverage of your choice. Some of the drinks that go well with this cake are:

  • Tea, especially herbal or citrus varieties such as mint, chamomile, or lemon.
  • Coffee, either black or with milk and sugar.
  • Milk, either plain or flavored with honey, vanilla, or cinnamon.
  • Lemon sorbet or lemonade for a refreshing and cooling effect.

How to Enjoy Mary Berry Lemon Courgette Cake

Mary Berry Lemon Courgette Cake is a delicious and versatile cake that you can enjoy in many ways.

Here are some of the ways you can use this cake:

  • Serve it as a dessert after a meal, with a dollop of whipped cream or vanilla ice cream on top.
  • Cut it into slices and pack it for a picnic, a road trip, or a school lunch.
  • Make it into a layer cake by slicing it horizontally and spreading lemon curd, cream cheese frosting, or buttercream between the layers.
  • Turn it into cupcakes by baking the batter in muffin tins and decorating them with lemon glaze, sprinkles, or candied lemon peel.
  • Crumble it over yogurt, pudding, or custard for a crunchy and sweet topping.

How do I Store Mary Berry Lemon Courgette Cake?

Mary Berry Lemon Courgette Cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the cake for up to 3 months. Just wrap it well in plastic wrap or aluminum foil and thaw it at room temperature before serving.

How do I Reheat Mary Berry Lemon Courgette Cake?

Mary Berry Lemon Courgette Cake can be reheated in the microwave or in the oven. To reheat it in the microwave, place a slice of cake on a microwave-safe plate and heat it for 10 to 15 seconds, or until warm. To reheat it in the oven, preheat the oven to 160°C (140°C fan) mark 3 and place the cake on a baking sheet. Cover it loosely with foil and bake it for 10 to 15 minutes, or until warm.

Tips to Make the Best Mary Berry Lemon Courgette Cake

Here are some tips and tricks to help you make the best lemon courgette cake ever:

  • Grate the courgette and squeeze out the excess water before adding it to the batter. This will prevent the cake from being too wet or soggy.
  • Use fresh lemons for the best flavor and aroma. Avoid bottled lemon juice or artificial lemon extract.
  • Don’t overmix the batter. A gentle fold is enough to combine the ingredients. Overmixing can result in a tough or dense cake.
  • Let the cake cool completely before slicing. This will help the cake hold its shape and prevent it from crumbling.
  • Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze the cake for up to 3 months. Just wrap it well in cling film or foil and thaw it at room temperature before serving.

Mary Berry Lemon Courgette Cake Nutrition

The nutrition of Mary Berry Lemon Courgette Cake per serving is:

  • Calories: 324
  • Protein: 5g
  • Fat: 13g
  • Saturated fat: 1g
  • Carbohydrates: 47g
  • Sugars: 28g
  • Fiber: 1g
  • Sodium: 0.5mg

FAQs

Here are some of the frequently asked questions about Mary Berry Lemon Courgette Cake:

Can I use butter instead of vegetable oil for this cake?

You can use butter instead of vegetable oil for this cake, but you will need to melt the butter first and let it cool slightly before adding it to the batter. You will also need to adjust the amount of butter to match the amount of oil. For example, if the recipe calls for 150 ml of oil, you will need 170 g of butter.

Can I use gluten-free flour for this cake?

You can use gluten-free flour for this cake, but you may need to add some xanthan gum or baking powder to help the cake rise and hold together. You may also need to adjust the baking time and temperature depending on the type of flour you use.

Can I make this cake vegan?

You can make this cake vegan by replacing the eggs with flax eggs, which are made by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of water for each egg. You can also use vegan sugar and vegan yogurt or milk for the lemon drizzle.

Final Words

I hope you enjoyed this recipe on how to make Mary Berry Lemon Courgette Cake. This cake is one of my favorite recipes from Mary Berry, and I’m sure you’ll love it too. It’s moist, fluffy, tangy, nutty, and perfect for any occasion. If you try this recipe, please let me know how it turned out in the comments below.

Happy baking!

Famous Mary Berry Cakes Recipes

Ingredients

0/10 Ingredients
Adjust Servings
  • For the lemon drizzle:

Leave a Reply

Your email address will not be published. Required fields are marked *