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Courgette and lemon curd cake

A recipe from

I’d have this cake over red velvet any day!

Courgette cake


Serves 8


  • 400g courgettes, grated
  • 3 large eggs
  • 200ml vegetable oil
  • 225g castor sugar
  • 350g self-raising flour
  • 5ml bicarb
  • 5ml baking powder
  • 100g golden sultanas
  • 2 x 22cm tins
  • 250g cream cheese
  • 100g icing sugar, sieved
  • juice of 1 lime
  • seeds from 1 vanilla pod, or 5ml vanilla essence
  • 100ml home-made lemon curd

Preheat the oven to 180°c and grease and line cake tins.

Grate the courgettes. Whisk together the eggs, oil and sugar until pale, thick and fluffy. Sieve together the dry ingredients, and fold into the egg mixture. Stir in the grated courgettes and sultanas. Pour into the prepared tins and bake for 30 minutes or until slightly golden and firm to touch.

To make the icing, mix together all the ingredients and be careful not to over work the cream cheese. Top each layer with cream cheese icing and a few generous dollops of lemon curd. Sandwich the cakes together. Refrigerate to firm or serve as is.