Using courgette with our Vanilla Sponge Mix makes for a deliciously moist loaf cake. Flavoured with lemon and poppy seed, it’s the perfect summertime treat!
Preparation Time: 20 mins
Cooking Time: 1 hr 20 mins
Serves/Makes: 1 large cake, or 8-10 slices
You will need:
2 large courgettes
1 tsp poppy seeds
3 large eggs
125ml vegetable oil
Zest and juice of 2 lemons
250g icing sugar
Preheat the oven to 180oC/160oC fan. Grease and line a large 1kg loaf tin.
Finely grate the courgette, then squeeze out as much of the excess liquid as you can – too much water can make the cake soggy. This step can be messy, so use a clean tea towel to do so if you prefer.
Place the Vanilla Sponge Mix in a large bowl and stir through the poppy seeds. Lightly beat the eggs and oil together and add them to the dry ingredients. Mix until well combined – you can use an electric or stand mixer if you wish.
Scrape down the sides of the bowl with a spatula and add all the lemon zest, the juice of one lemon and the courgette. Mix again to ensure the courgette is evenly distributed through the batter.
Pour the batter into your loaf tin, then place in the middle of the preheated oven. Bake for 45 minutes, until the top of the cake is an even golden colour, then cover with foil and bake for a further 35 minutes, or until a skewer inserted into the cake comes out clean.
Allow to cool in the tin for 10 minutes, before lifting out and allowing to cool completely.
While it’s cooling, make the icing. Sift 250g of icing sugar into a bowl and add the remaining lemon juice and a little warm water until the icing forms a ‘drizzle-able’ consistency.
Using a spoon, drizzle the icing over the cooled cake. Add decorations if you wish – a sprinkling of lemon zest and edible flowers work particularly well.