Courgette Cake with Lemon Cream Cheese Icing
Deliciously light and moist, this courgette cake with lemon cream cheese icing is a real delight.
Ingredients
Cake
- 2 large eggs
- 115 ml sunflower/vegetable oil
- 90 g dark brown muscovado sugar
- 150 g self-raising flour
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 lemon zested
- 175 g courgette grated
Icing
- 300 g full-fat cream cheese
- 40 ml double cream
- 70 g icing sugar
- 1 lemon juiced
- gel food colouring of your choice
Instructions
- For the cake: Preheat the oven to 180C/200C Fan, and grease and line a 8×10″ baking tin. Put the eggs, oil and sugar into a large bowl and using an electric mixer, whisk for 4-5minutes until the mixture becomes creamy and pale in colour.
- Sift in the flour, baking powder and bicarbonate of soda and fold in very gently. Add the lemon zest and courgette, then pour into the prepared baking tin. Bake for 20-23 minutes until golden brown and a knife inserted into the middle comes out clean. Leave to cool for 10 minutes in the tin, then remove and place on a cooling rack to cool completely.
- For the icing: Place the cream cheese, double cream and icing sugar into a bowl and using an electric whisk, whisk for 2-3 minutes until thickened and smooth. Then mix in the lemon juice thoroughly.
- To assemble: Spread 3/4 of the icing onto the cooled cake, and divide the remaining 1/4 into separate bowls and mix different food colourings into each. Using a palette knife, decorate by creating flowers and leaves.
Notes
Cake will last for 2-3 days kept in an air-tight container. Though, in hot weather, keep in the fridge.