Spring Lemon and Courgette Cake

This deliciously fresh tasting cake made up of homemade lemon curd, tangy cream cheese frosting and moist courgette sponge makes for the a great Easter treat, and the recipe will serve you well over the coming months when you’re looking for a simple and zesty summer bake too.

Ingredients:

  • zest 3 lemons
  • 200g butter
  • 200g caster sugar
  • 3 eggs
  • 375g grated courgette (2-3)
  • 75g sultanas
  • 300g self raising flour
  • 1tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 4-5tbsp milk

For the lemon curd filling:

  • 4 lemons (juice and zest)
  • 200g caster sugar
  • 100g butter, cubed
  • 3 eggs, 1 egg yolk

For the cream cheese icing:

  • 300g cream cheese
  • 100ml double cream
  • 100g icing sugar

To decorate: edible flowers, courgette ribbons, chocolate eggs

Method:

  1. Make the lemon curd first; put the lemon zest and juice, caster sugar and eggs in a saucepan and briefly whisk. Set over a gentle heat and gradually add the butter cubes, whisking constantly. After a few minutes the curd will start to thicken- keep whisking until you have used up the butter and stop when the lemon curd coats the back of the spoon (about 10-15 minutes). Set aside for later and cover the surface with cling film to prevent a thick skin from forming.
  2. Preheat the oven to 160c. Grease and line two 8 inch cake tins.
  3. Place the butter, lemon zest and caster sugar in a large bowl (or bowl of a stand mixer) and cream together until light, pale and fluffy. Add the eggs in one at a time, beating well between each addition.
  4. Squeeze any excess moisture out of the grated courgette then fold into the batter along with the sultanas.
  5. Sift over the flour, baking powder and bicarbonate of soda. Carefully fold in followed by the milk. The batter will be very thick- don’t be alarmed!
  6. Split the batter between the two tins and level off. Bake for 30-35 minutes until golden, well risen and a skewer comes out clean when inserted.
  7. Leave the cakes to cool in their tins while you make the cream cheese icing. Place the cream cheese and cream in a bowl and beat together until thick, then sift in the icing sugar and beat to combine.
  8. Now it’s time to assemble your bake. Take your first cake and level off the top (if necessary) then pipe a circle of cream cheese icing around the edge. Fill the middle with your lemon curd (using the cream cheese line as a barrier) and place the other cake on top. Cover the complete cake with the remaining cream cheese icing and decorate as you wish.

 

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