Julie’s courgette and lemon cake

Healthy and yummy – what more could you ask for?

Julie's courgette and lemon cake

Ingredients

  • 480g granulated sugar
  • 240g sunflower oil
  • 720g cups self-raising flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cloves
  • 3 eggs, beaten
  • 2 teaspoons vanilla essence
  • 240g pecans or walnuts, roughly chopped
  • 960g courgette, grated

For filling/topping

  • 125g butter or vegetable spread
  • 250g icing sugar
  • Grated zest and juice of 1 lemon (or bottled lemon juice will do)

Method

  • Mix sugar and oil then add eggs and vanilla essence.
  • Mix flour with bicarb and spices and beat into egg mixture to form a stiff dough.
  • Gently stir in nuts and courgettes.
  • Pour mix into prepared tins (1 x 2lb, 2 x 1lb, or round tins).
  • Bake at gas 4 or 180 degrees for about 50 minutes, depending on tin sizes.
  • When cool, make lemon filling by mixing spread, icing sugar and lemon juice to taste. Fill or top cake(s) scattering a bit of lemon zest over if you wish. Keeps and freezes well.

 

Have you got your own baking recipe you'd like to share?

Please share your recipes with us by emailing community@macularsociety.org and don't forget to include some lovely photos!

Catch-up with Cake! banner

See our other delicious recipes

Even more tasy recipes from Macular Society members of staff to try!

afternoon tea

Tell us about your Catch-up with Cake!

Beat Macular Disease one bake at a time. Fill in our registration form to let us know about your Catch-up with Cake!