Lemon, thyme & courgette cake

Name: Lemon, thyme & courgette cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 250 butter, softened, plus extra for greasing; 1 medium (approx 200g) courgette, coarsely grated; 200 g caster sugar; 1 tbsp lemon thyme leaves, finely chopped; Finely grated zest and juice of 1½ lemons; 200 g plain flour; 2 tsp baking powder; 3 British Blacktail Large Free Range Eggs; 150 g mascarpone cheese; 25 g icing sugar, plus extra for dusting; 2 tbsp (approx 30ml) milk or single cream; 100 g lemon curd; Raspberries, to decorate

Adding courgette makes for a wonderfully moist cake and the lemon and thyme gives a delicious summery flavour.

3 out of 5 stars(1) Rate this recipe

Serves6
CourseCake
Prepare20 mins
Cook30 mins
Total time50 mins
Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

250 butter, softened, plus extra for greasing
1 medium (approx 200g) courgette, coarsely grated
200g caster sugar
1 tbsp lemon thyme leaves, finely chopped
Finely grated zest and juice of 1½ lemons
200g plain flour
2 tsp baking powder
3 British Blacktail Large Free Range Eggs
150g mascarpone cheese
25g icing sugar, plus extra for dusting
2 tbsp (approx 30ml) milk or single cream
100g lemon curd
Raspberries, to decorate

Method

Preheat the oven to 180°C, gas mark 4. Butter 2 x 20cm deep cake tins and line with baking parchment. Wrap the courgette in a clean tea towel and squeeze to remove any excess moisture. Set aside.
Using a stand mixer (or electric hand whisk), cream together the butter, sugar, lemon thyme leaves and lemon zest for at least 5 minutes, or until very pale and fluffy. Meanwhile, sieve the flour and baking powder together and set aside. Gradually mix the eggs, one at a time, into the butter mix, along with 1 tbsp of the flour, until combined, then add the remainder of the flour. Add the lemon juice to loosen the mixture to a dropping consistency, then stir through the courgettes.
Divide the mixture between the prepared tins and smooth with a spatula. Bake in the oven for around 25-30 minutes until well risen, golden and slightly shrunken away from the sides. Leave in the tins for 1 minute, then turn out onto a wire rack to cool.
Mix the mascarpone with the icing sugar, then loosen to a spreadable consistency with milk or single cream. Spread on one of the cakes, then spread over the lemon curd. Place the remaining cake on top, then dust with icing sugar. Serve on the day it is made. Delicious with a few raspberries.