Description
Zesty Courgette Cake with Lime Frosting for Fresh Flavor
Ingredients
Scale
- 200 g Soft light brown sugar
- 3 large Eggs
- 150 ml Sunflower oil
- 200 g Plain flour
- 1 tsp Bicarbonate of soda
- 1 tsp Baking powder
- 1 large Lime zest
- 200 g Grated courgette
- 100 g Unsalted butter
- 200 g Cream cheese
- 250 g Icing sugar
- 1/2 large Lime zest
- 50 g Pistachio nuts
Instructions
- Preheat your oven to 180°C (160°C fan) or Gas 4. Prep your baking tools by lining a 2lb loaf tin with baking paper.
- Combine sugar, eggs, and sunflower oil in a large mixing bowl. Beat together until well-blended and slightly frothy.
- Sift the plain flour, bicarbonate of soda, and baking powder into the bowl. Gradually mix until no flour streaks remain.
- Fold in the zest of one lime and the grated courgette gently.
- Pour the batter into your prepared tin, spreading it evenly. Bake for about 50 minutes, or until a skewer comes out clean.
- Cool the cake in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the frosting by beating unsalted butter and cream cheese together until smooth. Gradually add icing sugar while mixing.
- Add the lime zest and juice to the frosting, mixing until well combined.
- Frost the cooled cake generously with the lime cream cheese frosting and sprinkle with optional pistachios.
Notes
- Store any leftover cake in an airtight container to maintain freshness.
- Feel free to adjust the lime zest according to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg