Courgette cake with lime buttercream

  • Prep: 30m
  • Cook: 45m
  • Serves: 8

A simple, sweet cake to use up your courgette glut. This is an easy bake and something a bit unusual but still delicious for afternoon tea.


  1. Pre-heat the oven to 175C and line a 21cm cake tin with baking parchment.
  2. Beat the eggs and sunflower oil in a jug until combined. This is your wet mix.
  3. In a large bowl, stir together the sugar, flower, baking powder and bicarb of soda. This is the dry mix.
  4. Add the wet mix to the dry mix, then squeeze out the water from the grated courgettes and add the rung out courgettes to the bowl. Fold everything together.
  5. Pour the batter into the prepared tin and bake for around 45 minutes or until a skewer comes out clean. Remove from the tin as soon as your fingers can manage it then leave to cool completely.
  6. Meanwhile, make the buttercream. Simply beat the butter and icing sugar together in a freestanding mixer until pale and fluffy. It will take several minutes. Gradually add the lime juice and zest, beating well before adding the next drizzle so as to prevent the mixture curdling.
  7. Once the cake is completely cooled, place it on a cake stand and slather on the butter cream. Finish with a grating of lime and a few edible flowers if you have them to hand, courgette flowers would be nice.


All to be sourced organic where possible

  • For the cake:
  • 2 eggs
  • 120ml sunflower oil
  • 175g light brown sugar
  • 165g plain flour
  • 1/2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 175g courgette, grated
  • For the buttercream:
  • 60g unsalted butter, softened
  • 120g icing sugar
  • Juice and zest of 2 limes
Kathy Slack

Kathy Slack

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