Hamdi Saidani This easy courgette and lime cake is soft, moist, and full of fresh, zesty flavor. The courgettes keep it light and tender, while the lime buttercream adds a bright and creamy finish. Perfect for spring or summer, and it looks lovely with edible flowers on top.
Jump to RecipeIngredients Needed:
For the cake:
- 2 eggs
- 120ml sunflower oil
- 175g soft light brown sugar
- 165g plain flour
- ½ tsp baking powder
- 1 tsp bicarbonate of soda
- 175g courgettes, trimmed
- courgette flowers, or any edible flowers, to finish (optional)
For the buttercream:
- 60g unsalted butter, softened
- 120g icing sugar
- 1 lime, zest, and juice, plus extra zest to finish
How To Make Courgette And Lime Cake Recipe?
- Preheat the oven: set it to 195°C/175°C fan/gas mark 5½ and line a 21cm round cake tin with baking paper.
- Mix the wet ingredients: beat the eggs and sunflower oil in a jug until smooth and set aside.
- Combine the dry ingredients: in a large bowl, stir together the soft brown sugar, plain flour, baking powder, and bicarbonate of soda.
- Add wet to dry: pour the egg and oil mix into the dry ingredients and stir everything together until just combined.
- Prepare the courgettes: grate them using the coarse side of a box grater, squeeze out the extra water, and fold them into the batter.
- Bake the cake: pour the batter into the prepared tin, smooth the top, and bake for 40–45 minutes or until a skewer comes out clean.
- Cool the cake: remove it from the tin once it’s cool enough to handle, then let it cool fully on a wire rack.
- Make the buttercream: beat the softened butter and icing sugar until light and fluffy, then mix in the lime zest.
- Add the lime juice: pour it in slowly, a little at a time, mixing well after each bit to keep the frosting smooth.
- Frost and decorate: once the cake is fully cool, spread the buttercream on top and finish with lime zest and edible flowers if you like.
Recipe Tips:
- Squeeze courgettes really well: after grating, use your hands or a clean towel to squeeze out as much water as you can. Too much moisture will make the cake heavy and wet in the middle.
- Don’t overmix the batter: once you combine wet and dry ingredients, mix just until everything is combined. Overmixing can make the cake dense.
- Use fresh lime juice only: bottled lime juice won’t give the same bright flavor. Fresh lime makes the buttercream taste fresh and zesty.
- Cool the cake fully before frosting: if the cake is even a little warm, the buttercream will melt and slide off. Make sure it’s completely cool.
- Add lime juice to buttercream slowly: pour in just a little at a time while mixing, so it doesn’t split or turn runny. Take your time here—it makes a big difference.
How To Store Leftovers?
First, let the leftover courgette and lime cake cool down to room temperature. Once fully cooled, place it in an airtight container and store it in the fridge for up to 1 extra day. Bring it back to room temperature before serving for the best texture.
Nutrition Facts:
- Calories: 310 kcal
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 190mg
- Potassium: 110mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 21g
- Protein: 4g
Try More Nigella Lawson Recipes:
Nigella Courgette And Lime Cake Recipe
Course: DessertCuisine: BritishDifficulty: EasyServings
10
servingsPrep time
10
minutesCooking time
45
minutesCalories
310
kcalThis easy courgette and lime cake is soft, moist, and full of fresh, zesty flavor. The courgettes keep it light and tender, while the lime buttercream adds a bright and creamy finish. Perfect for spring or summer, and it looks lovely with edible flowers on top.
Ingredients
- For the cake:
2 eggs
120ml sunflower oil
175g soft light brown sugar
165g plain flour
½ tsp baking powder
1 tsp bicarbonate of soda
175g courgettes, trimmed
courgette flowers, or any edible flowers, to finish (optional)
- For the buttercream:
60g unsalted butter, softened
120g icing sugar
1 lime, zest, and juice, plus extra zest to finish
Directions
- Preheat the oven: set it to 195°C/175°C fan/gas mark 5½ and line a 21cm round cake tin with baking paper.
- Mix the wet ingredients: beat the eggs and sunflower oil in a jug until smooth and set aside.
- Combine the dry ingredients: in a large bowl, stir together the soft brown sugar, plain flour, baking powder, and bicarbonate of soda.
- Add wet to dry: pour the egg and oil mix into the dry ingredients and stir everything together until just combined.
- Prepare the courgettes: grate them using the coarse side of a box grater, squeeze out the extra water, and fold them into the batter.
- Bake the cake: pour the batter into the prepared tin, smooth the top, and bake for 40–45 minutes or until a skewer comes out clean.
- Cool the cake: remove it from the tin once it’s cool enough to handle, then let it cool fully on a wire rack.
- Make the buttercream: beat the softened butter and icing sugar until light and fluffy, then mix in the lime zest.
- Add the lime juice: pour it in slowly, a little at a time, mixing well after each bit to keep the frosting smooth.
- Frost and decorate: once the cake is fully cool, spread the buttercream on top and finish with lime zest and edible flowers if you like.
Notes
- Squeeze courgettes really well: after grating, use your hands or a clean towel to squeeze out as much water as you can. Too much moisture will make the cake heavy and wet in the middle.
- Don’t overmix the batter: once you combine wet and dry ingredients, mix just until everything is combined. Overmixing can make the cake dense.
- Use fresh lime juice only: bottled lime juice won’t give the same bright flavor. Fresh lime makes the buttercream taste fresh and zesty.
- Cool the cake fully before frosting: if the cake is even a little warm, the buttercream will melt and slide off. Make sure it’s completely cool.
- Add lime juice to buttercream slowly: pour in just a little at a time while mixing, so it doesn’t split or turn runny. Take your time here—it makes a big difference.