Courgette Lemon Drizzle Cake

Courgette Lemon Drizzle Cake

By January 4, 2017

Courgette Lemon Drizzle Cake

This is the perfect treat for January – a sharp, zingy lemon cake made with Sugar & Crumbs Lemon Drizzle Natural Flavoured Icing Sugar and courgette to replace the fat so that it’s not only beautifully moist (exactly what you want with a drizzle cake), but actually pretty good for you too. If you haven’t tried using vegetables in your baking before don’t worry. You don’t taste the courgette it just makes a brilliant alternative to butter, so you can have a slice guilt-free.

  • Prep Time : 15 minutes
  • Cook Time : 50 minutes
  • Allergens :



Courgette Lemon Drizzle Cake

1. Preheat the oven to 180° C, 160° C fan, 325F, Gas mark 3.

2. Beat together the eggs, oil, granulated sugar and Sugar & Crumbs Lemon Drizzle Natural Flavoured Icing Sugar (or any flavour of your choice).

3. Add the flour and baking powder, and beat again.

4. Finally, zest the two lemons (keep at least one of them, to juice for the drizzle) and stir the zest through.

5. Cut the ends off the courgette and then coarsely grate the rest (skin and all) into the cake mixture. Stir to combine.

6. Grease a loaf tin and line the bottom with a piece of baking parchment. Pour in the cake mixture and then place in the oven. Bake for 50 minutes or until a tester inserted into the middle comes out clean.

7. Mix the 50g Sugar & Crumbs Lemon Drizzle Natural Flavoured Icing Sugar (or any flavour of your choice) and juice of half a lemon until well combined with no lumps. While the cake is still in the tin pour the drizzle over the top. Leave it to cool in the tin until the drizzle starts to crystallize. Then carefully remove from the tin (the cake will be fairly fragile because of the moisture) and allow to cool completely.


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