Foolproof bake - courgette lemon drizzle cake

The raised bed has been taken over by courgettes. They grow in front of your eyes. Let's make a moist cake then? hehe

If you have a glut as well and you think you have exhausted all courgette-eating options, make this cake. It is stupidly easy and extremely forgiving; it can handle being overmixed, left out of the oven before baking, being taken out the oven twice during baking and still resists to sink after slamming the oven door. 

Perfectly perfect, this cake is as if a madeira cake has a face lift; substantial yet ridiculously light. Every lemon drizzle should contain courgette from now on. 

I wasn't expecting the cake to turn out this well so I didn't charge my camera to get some pretty pictures. Just means I'll have to make it again, what a shammmeee....

For the cake 
  • 115ml oil 
  • 2 eggs
  • 1 egg white 
  • 160g caster sugar 
  • zest of 2 lemons
  • juice of 1 lemon 
  • 300g courgette 
  • 250g plain flour
  • 2 tsp. baking powder
  • 3/4 tsp. baking soda 
For the drizzle
  • juice of one lemon 
  • enough sugar
Preheat the oven to 180c and line a 900g loaf tin.

Whisk together the oil, eggs, sugar and lemony things well, maybe 5 minutes. Grate the courgette, skin and all then place into a clean tea towel and ring it to remove most of the water. Put the drier courgette into the wet ingredients and whisk in well.

Sieve in the rest of the ingredients and mix together until just combined.

Pour into the tin and bake for 40-50 minutes until golden and a skewer inserted comes out clean. 

Leave to cool in the tin for 15 minutes and poke a ton of holes all over the surface of the cake.
mix together the drizzle ingredients and pour over, letting it soak in. Remove the cake from the tin after 30 minutes total time in the tin since baking. If you fancy (I did) make some glace icing with icing sugar and lemon juice and top the cooled cake.