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    Courgette lemon drizzle cake

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    Courgette lemon drizzle cake

    Lemon thyme adds an intriguing herby edge to this gluten-free cake,
    and gives a pretty finish to the sugary crust

    • Preparation time: 30 minutes
    • Cooking time: 1 hours

    Serves: 8 - 10


    250g courgettes, coarsely grated
    175g unsalted butter, softened
    175g golden caster sugar
    3 large Waitrose British Blacktail Free Range Eggs, at room temperature
    1 tsp vanilla extract
    100g ricotta
    125g Doves Farm Gluten Free Plain Flour
    85g Polenta Valsugana
    2½ tsp baking powder
    ½ tsp bicarbonate of soda
    Finely grated zest 2 lemons and juice of 1 (about 3½ tbsp)
    Handful lemon thyme sprigs
    4 tbsp fondant icing sugar 


    1. Preheat the oven to 180°C, gas mark 4. Grease and base line a 900g loaf tin. Put the grated courgettes onto a plate lined with a few sheets of kitchen paper. Top with more paper and another plate and leave to drain.

    2. Using electric beaters, cream the butter and sugar together in a large bowl until creamy. Gradually beat in the eggs, followed by the vanilla and ricotta. Mix the flour, polenta, baking powder, bicarb and ¼ tsp salt then sift into the bowl and fold in with a spatula or large metal spoon. Finally fold in most of the lemon zest, the grated courgettes and leaves from a few stalks of lemon thyme.

    3. Spoon the mixture into the loaf tin and bake for 1 hour until risen, golden and a skewer inserted into the middle of the cake comes out clean. Place on a wire rack and leave to cool in the tin.

    4. Mix the lemon juice with the icing sugar and a sprinkling of thyme leaves. Spoon the drizzle over the cooled cake, scatter with the reserved lemon zest and leave to set. Slice and serve.

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