Courgette Lemon Drizzle Cake

Such a great recipe, this is the perfect cake to enjoy on a summers day. It’s also a very useful recipe to have up your sleeve if you have a glut!


  • 200g butter (at room temperature)
  • 200g caster sugar
  • 250g self raising flour
  • 1 tsp baking powder
  • 3 free range eggs
  • 3 tbsp milk
  • 1 courgette, grated
  • 2 lemons, unwaxed – zest and juiced
  • 175g granulated sugar


  1. Preheat the oven to 180cm, and grease/line a loaf tin
  2. Put the butter, caster sugar, self raising flour, baking powder, eggs and milk into a mixer and mix well until smooth
  3. Pour the mixture into a mixing bowl. Add the grated courgette, the lemon zest and stir to mix.
  4. Pour the mixture into the loaf tin and bake for 50-55 mins until golden brown Рcheck by prodding with a skewer and seeing if the skewer comes out clean. Remove from the oven and pierce all over with the skewer (leaving the cake in the loaf tin!)
  5. Mix the lemon juice with the granulated sugar, and pour over the cake whilst still warm. Leave to cool completely before removing from the tin.