I’ll admit, the first time I heard about putting courgette in a cake, I was skeptical. Vegetables in sweet bakes just didn’t seem right to me. But then I tried Mary Berry’s Lemon Courgette Cake, and everything changed. I had a couple of courgettes sitting in the fridge and didn’t want to let them go to waste, so I figured it was time to try something different. The result was nothing short of delightful.
The cake turned out incredibly moist, with a light and tender crumb that practically melted in my mouth. The subtle flavour of courgette wasn’t even noticeable, it just added to the lovely texture. What truly brought it all together was the fresh lemon zest and tangy icing, which gave the cake a bright, refreshing taste. It quickly became one of those recipes I turn to when I want something a bit unusual yet still comforting and familiar.
I’ve since baked this cake for tea parties, brunches, and even as a light dessert after dinner. It always gets people talking. Some don’t even realise there’s courgette in it until I tell them. That’s the magic of Mary Berry’s version as it’s wholesome without trying too hard, and it feels a little more virtuous than your usual rich sponge cake.
If you’ve never tried a vegetable-based cake before, this one is a perfect introduction. It’s quick to put together, stays moist for days, and has that classic Mary Berry charm: simple, elegant, and utterly delicious. And if you have picky eaters in the house, this is a brilliant way to sneak in some greens without a single complaint.
I promise, once you try this cake, you’ll understand why I keep coming back to it. It’s zesty, soft, and completely irresistible.
What is Mary Berry Lemon Courgette Cake?
Mary Berry’s Lemon Courgette Cake is a moist sponge cake made with grated courgette (zucchini), lemon zest, and a light lemon glaze. The courgette adds incredible moisture and tenderness, while the lemon gives the cake a bright, zingy flavour. It’s typically baked in a loaf tin or as a traybake and finished with a simple icing or dusting of sugar. It’s a refreshing twist on traditional sponge cake that feels both wholesome and indulgent.
Why You Should Try This Recipe?
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It’s wonderfully moist and fluffy
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A great way to use up excess courgettes
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The lemon zest gives it a fresh, citrusy lift
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Quick and easy to prepare with basic ingredients
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Perfect for afternoon tea, brunch, or a light dessert
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Picky eaters won’t even know there are vegetables in it
Ingredients Needed to Make Mary Berry Lemon Courgette Cake
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225 g self-raising flour
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1 teaspoon baking powder
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225 g caster sugar
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100 g courgettes, grated and patted dry
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Zest of 1 lemon
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2 large eggs
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125 ml sunflower oil
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Juice of ½ lemon (for glaze)
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75 g icing sugar (for glaze)
Instruction to Make Mary Berry Lemon Courgette Cake
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Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 2 lb loaf tin.
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Prepare the courgette by grating it finely and pressing out excess moisture with a clean towel.
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Mix the dry ingredients in a large bowl: self-raising flour, baking powder, and caster sugar.
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Add the wet ingredients: grated courgette, lemon zest, eggs, and sunflower oil.
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Stir everything together until just combined. Do not overmix.
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Pour the batter into the prepared tin and smooth the top.
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Bake for 50–55 minutes, or until a skewer inserted into the centre comes out clean.
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Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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Make the glaze by mixing lemon juice with icing sugar until smooth.
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Drizzle the glaze over the cooled cake and allow it to set before slicing.
Mary Berry Lemon Courgette Cake
Equipment
- Oven
Ingredients
- 225 g self-raising flour
- 1 teaspoon baking powder
- 225 g caster sugar
- 100 g courgettes grated and patted dry
- Zest of 1 lemon
- 2 large eggs
- 125 ml sunflower oil
- Juice of ½ lemon for glaze
- 75 g icing sugar for glaze
Instructions
- Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 2 lb loaf tin.
- Prepare the courgette by grating it finely and pressing out excess moisture with a clean towel.
- Mix the dry ingredients in a large bowl: self-raising flour, baking powder, and caster sugar.
- Add the wet ingredients: grated courgette, lemon zest, eggs, and sunflower oil.
- Stir everything together until just combined. Do not overmix.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 50–55 minutes, or until a skewer inserted into the centre comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Make the glaze by mixing lemon juice with icing sugar until smooth.
- Drizzle the glaze over the cooled cake and allow it to set before slicing.
Notes
- Squeeze out as much liquid from the courgette as possible to avoid a soggy cake
- Use unwaxed lemons for better zest and flavour
- Don’t overmix the batter or it may become dense
- If your icing is too runny, add more icing sugar
- For a stronger lemon flavour, add lemon juice to the batter as well
- Store in a tin lined with parchment to keep it moist
Nutritional Value (Per Slice, Approximate)
- Calories: 290
- Fat: 14g
- Saturated fat: 2g
- Carbohydrates: 38g
- Sugar: 25g
- Protein: 4g
- Fiber: 1g
- Vitamin C: Moderate, from lemon and courgette
What Goes Well with Mary Berry Lemon Courgette Cake
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A cup of Earl Grey or chamomile tea
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A dollop of Greek yogurt or crème fraîche
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Fresh berries like raspberries or blueberries
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A glass of cold lemonade on a warm day
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Light whipped cream with a touch of vanilla
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A sprig of mint for garnish
My Tips to Make the Best Mary Berry Lemon Courgette Cake
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Squeeze out as much liquid from the courgette as possible to avoid a soggy cake
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Use unwaxed lemons for better zest and flavour
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Don’t overmix the batter or it may become dense
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If your icing is too runny, add more icing sugar
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For a stronger lemon flavour, add lemon juice to the batter as well
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Store in a tin lined with parchment to keep it moist
Easy Variations of Mary Berry Lemon Courgette Cake
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Add poppy seeds for extra texture
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Mix in a handful of chopped walnuts or almonds
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Replace lemon with lime or orange zest
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Add ginger or cardamom for a spiced version
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Swap the glaze for a cream cheese frosting
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Bake as cupcakes for individual portions
Best Way to Store Mary Berry Lemon Courgette Cake
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Store in an airtight container at room temperature for up to 3 days
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Refrigerate if it’s particularly warm or humid
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Freeze unglazed slices for up to 2 months, wrap well before freezing
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Thaw at room temperature and glaze fresh before serving
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Always cool completely before storing to avoid condensation
Nutritional Value (Per Slice, Approximate)
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Calories: 290
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Fat: 14g
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Saturated fat: 2g
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Carbohydrates: 38g
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Sugar: 25g
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Protein: 4g
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Fiber: 1g
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Vitamin C: Moderate, from lemon and courgette
FAQs
Can I use olive oil instead of sunflower oil?
Yes, but use a mild-flavoured olive oil to avoid overpowering the lemon.
Does the cake taste like courgette?
Not at all. The courgette just adds moisture and a tender crumb.
Can I make it gluten-free?
Yes, substitute with a gluten-free self-raising flour blend.
What type of courgette works best?
Standard green courgettes are perfect. Just avoid overripe ones with large seeds.
Conclusion
Every time I bake Mary Berry’s Lemon Courgette Cake, I feel like I’ve uncovered a little secret in the world of baking. It’s the kind of cake that surprises people with how good it is, even before they know what’s in it. And once they do, there’s always a look of pleasant shock when they realise a vegetable made something this delicious.
I think that’s why I enjoy making this cake so much, it plays with expectations in the best way possible. It’s light, moist, and full of that bright lemony flavour that makes it perfect for spring and summer. And the courgette? It blends in so seamlessly that it simply becomes part of the magic, helping the cake stay soft for days without needing any fancy tricks.
I’ve shared this cake with neighbours, brought it to picnics, and even served it at brunches alongside other showstopper desserts, and it’s always held its own. The glaze on top adds just the right amount of sweetness and zing, tying everything together beautifully. Sometimes I even double the recipe just so I can stash a few slices in the freezer for later.
If you’re hesitant about the idea of putting courgette in a cake, I get it as I was too. But trust me, this recipe will change your mind. It’s easy, reliable, and genuinely fun to bake. Plus, it’s a great way to sneak in some extra greens without compromising on flavour or texture.
So if you’re ready to try something a little different that still feels classic and comforting, give this cake a go. It might just become one of your new favourites, the way it has for me. One slice, and you’ll be hooked.
