Mary Berry’s Zesty Lemon Courgette Cake Recipe: Sweet Magic

A zesty lemon courgette cake is about to revolutionize your dessert game with its unexpected charm.

Unassuming vegetables transform into a culinary masterpiece that dances between health and pure indulgence.

Vibrant citrus whispers mingle with earthy green undertones, creating a sensory symphony on your plate.

Moist crumbs promise a delightful texture that melts effortlessly with each forkful.

Ingenious bakers know this cake breaks all traditional dessert rules, blending nutrition and decadence seamlessly.

Subtle green specks hide a garden-fresh secret within its golden layers.

Experience a slice of edible magic that will make your taste buds sing.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Calories: 340 kcal

Servings: 8

What Goes Into Mary Berry Lemon Courgette Cake

• Vegetable Oil: Choose a neutral-flavored oil to keep the cake's delicate taste pristine.
• Caster Sugar: Opt for fine, quick-dissolving sugar that ensures smooth cake texture.
• Eggs: Select fresh, room-temperature eggs for better mixing and rising.
• Lemon Juice: Pick ripe, juicy lemons with vibrant, zesty aroma.
• Lemon Zest: Use unwaxed lemons for pure, intense citrus flavor.
• Coarsely Grated Courgette: Select fresh, firm courgettes without blemishes for moisture.

• Self-Raising Flour: Check expiration date to ensure maximum rising potential.
• Bicarbonate of Soda: Use fresh baking soda for optimal leavening power.
• Pistachios: Select bright green, unsalted nuts with rich, buttery undertones.
• Granulated Sugar: Pick pure, clean-tasting sugar for drizzle consistency.

• Pistachios: Choose vibrant, whole nuts for attractive visual texture and crunch.

Tools Needed to Bake Lemon Courgette Cake

• Oven: Preheated to the correct temperature for even baking.
• Loaf tin: Standard size, greased and lined with parchment paper for easy cake removal.
• Large mixing bowl: Spacious container for blending wet ingredients smoothly.
• Whisk: Perfect for creating a silky, well-combined mixture.
• Grater: Used for coarsely grating courgette and zesting lemons.
• Sieve/Sifter: Essential for removing lumps from flour and ensuring a light texture.
• Spatula: Helps fold ingredients gently without overmixing.
• Toothpick or skewer: Crucial for testing cake doneness and creating drizzle holes.
• Small bowl: Ideal for mixing lemon drizzle ingredients.
• Measuring cups and spoons: Accurate for portioning ingredients precisely.

Instructions to Cook Mary Berry’s Lemon Courgette Cake

• Prep Your Baking Station

Crank up the oven to a cozy 180°C. Grab a loaf tin and give it a quick rub with oil, then line it with parchment paper. Roughly chop some pistachios and set them aside for a nutty finale.

• Whip Up the Cake Base

In a big mixing bowl, combine vegetable oil, sugar, and eggs. Whisk everything until the mixture transforms into a silky smooth blend that looks like pure potential.

• Add Zesty Goodness

Toss in lemon zest, a splash of lemon juice, and some grated courgette. Stir these vibrant ingredients into your mixture, creating a symphony of flavors that’ll make your taste buds dance.

• Create the Perfect Batter

Sift flour and bicarbonate of soda directly into the bowl. Gently fold everything together, making sure no dry patches interrupt the smooth landscape of your cake. Sprinkle most of the chopped pistachios into the batter, saving a handful for the grand finale.

• Bake to Perfection

Pour the batter into your prepared tin, spreading it evenly like a loving caress. Slide the tin into the oven and let it bake for about an hour. The cake is ready when it’s golden brown and a skewer comes out clean – a true masterpiece of baking.

• Drizzle with Citrus Magic

Mix lemon zest, juice, and sugar in a small bowl. Watch as the sugar starts to dissolve, creating a tangy liquid that’ll bring your cake to life.

• Soak and Transform

Fresh from the oven, attack the cake with a toothpick, creating little holes everywhere. While the cake is still steaming hot, pour the zesty drizzle over the top, letting it seep into every delicious crack and crevice.

• Serve and Celebrate

Let the cake cool completely in its tin. Scatter the remaining pistachios on top for a crunchy crown. Carefully remove, slice, and present your culinary triumph to the world.

Flavor Tweaks for Mary Berry Courgette Cake

Explore exciting variations and pro tips to elevate this delightful courgette and pistachio loaf.

Replace pistachios with almonds, walnuts, or pecans for a different crunch and flavor profile. Each nut brings its unique texture and taste to the cake.

Enhance the cake’s warmth by adding ground cinnamon, cardamom, or ginger to the dry ingredients. These spices complement the zesty lemon and earthy courgette beautifully.

Substitute self-raising flour with a gluten-free alternative and add 1 teaspoon of baking powder to maintain the cake’s light and fluffy texture. Ensure all ingredients are certified gluten-free for those with dietary restrictions.

Easily convert the recipe by using plant-based oil and checking that all ingredients are dairy-free. This adaptation keeps the cake moist and suitable for those avoiding dairy products.

How to Serve Lemon Courgette Cake

• Pair with Fresh Cream: Serve a slice alongside a dollop of softly whipped cream for a luxurious dessert experience.
• Create Afternoon Tea Setting: Arrange the cake on a beautiful plate with complementary tea, turning it into a delightful centerpiece for a relaxed gathering.
• Enhance with Fruit Compote: Drizzle a tangy berry or citrus compote over each slice to add extra brightness and depth of flavor.
• Elevate with Ice Cream: Add a scoop of vanilla or lemon sorbet next to the cake slice for a cool, refreshing contrast to the warm, zesty cake.

Keeping Courgette Cake Fresh for Later

• Preserve Peak Freshness: Store the cooled courgette lemon cake in an airtight container at room temperature for up to 4 days, keeping its soft texture and vibrant flavors intact.
• Refrigerate for Extended Enjoyment: When wrapped tightly in plastic wrap or placed in a sealed container, the cake maintains its moisture in the refrigerator for 5-7 days, perfect for leisurely snacking throughout the week.
• Freeze for Future Treats: Slice the cake before freezing, then wrap each piece individually in plastic wrap and aluminum foil. Frozen cake stays delicious for 2-3 months, offering a quick dessert option whenever cravings strike.
• Revive Refrigerated Slices: Bring chilled cake to room temperature for 30 minutes before serving to restore its original soft texture and release the full lemony, nutty essence of pistachios.

Moist Lemon Courgette Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 38 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Zesty mary berry lemon courgette cake delights with subtle garden freshness. Home bakers appreciate its moist crumb and delicate citrus notes you’ll savor till last delectable crumb.

---

Ingredients

Scale 1x2x3x

• 3 medium eggs
• 1 large courgette, around 200 g (7 oz), coarsely grated
• 250 g (8.8 oz) self-raising flour
• 200 g (7 oz) caster sugar
• 150 ml (5 fl oz) vegetable oil
• 2 lemons, finely grated zest and juice
• ½ tsp bicarbonate of soda
• 100 g (3.5 oz) pistachios, roughly chopped
• 75 g (2.6 oz) granulated sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Oven Preparation: Preheat oven to 356°F (320°F convection), butter and line a 2-pound loaf pan with parchment paper for effortless cake removal.
2. Liquid Base Creation: Whisk vegetable oil, granulated sugar, and eggs until the mixture transforms into a pale, creamy emulsion, incorporating lemon zest, lemon juice, and grated zucchini thoroughly.
3. Batter Integration: Delicately sift self-rising flour and sodium bicarbonate into the wet ingredients, folding gently to maintain a light, airy texture while ensuring complete ingredient incorporation, then fold in chopped pistachios, reserving some for garnish.
4. Baking Process: Pour batter into prepared pan, leveling the surface, and bake for 55-60 minutes until a golden-brown crust forms and a skewer inserted comes out clean.
5. Lemon Drizzle Finishing: Craft a syrupy mixture of lemon zest, lemon juice, and granulated sugar; once cake is removed from oven, perforate surface with toothpick and generously pour drizzle over the hot cake, allowing deep penetration.
6. Cooling and Presentation: Let cake cool completely in the pan, transfer to a serving plate, and sprinkle reserved pistachios on top for a delightful textural finish.

Notes

• Zucchini Moisture Management: Squeeze excess water from grated zucchini using a clean kitchen towel to prevent a soggy cake texture and maintain optimal moisture balance.
• Avoid Overmixing Technique: Fold flour gently into wet ingredients using a figure-eight motion to preserve air pockets, ensuring a light, tender crumb structure.
• Precise Baking Indicator: Look for golden-brown edges and a clean skewer test as definitive signs of perfect doneness, preventing underbaking or overbaking.
• Syrup Absorption Trick: Create multiple toothpick holes while cake is hot to maximize lemon drizzle penetration, guaranteeing intense citrus flavor throughout the entire loaf.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: UK

Nutrition

• Serving Size: 8
• Calories: 340
• Sugar: 37 g
• Sodium: 50 mg
• Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 70 mg