Lemon And Courgette Cake Traybake Recipes

LEMON AND COURGETTE CAKE TRAYBAKE

Steps:

• Preheat the oven to 180C/fan 160C/gas 4.
• Line a traybake tin: 32cm by 22cm (12 x 9")
• Zest the lemon. Be careful to just get the yellow zest and not the bitter white pith.
• Grate the courgette/zucchini and pat it dry, squeezing it out a little bit, with a clean cloth to remove the excess moisture. (prevents a soggy cake!)
• Add the sugar to a large bowl, then scrunch the lemon zest into the sugar with your fingers. This releases the lemon oil into the sugar and makes the taste more intense.
• Add the aquafaba, oil and vanilla essence to the sugar.
• Whisk the oil, aquafaba, and sugar until the mixture is well combined, lighter, and noticeably thickened.
• Fold in the flour and baking powder. Mix well to combine.
• Add the courgette and mix well.
• Pour the cake mix into the prepared baking tin, and spread it out to the corners.
• Pop in the oven and bake for 30-35 mins. Test with a skewer to see if it is cooked through. If it comes out clean, it's ready to take out of the oven. If it comes out a little gooey, leave the cake in for another 5 mins. The cooking time will really depend on how large your tin is, so if you use a smaller tin, adjust the time to be a little longer.
• Cool the cake in it's tin for 10 mins, then turn out onto a cake rack.
• Meanwhile, whisk together the icing and lemon juice. Add more icing sugar if necessary, you want a thickish yet drizzable mix.
• Once cool, turn the cake onto a serving plate and drizzle with the icing. Add pistachios or other decorations as desired.

FROSTED COURGETTE & LEMON CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm sandwich tins and line the bases with baking parchment. Zest 2 lemons, then squeeze their juice into a separate bowl. Put 200g butter, the caster sugar, eggs, courgettes, poppy seeds, vanilla and lemon zest into a mixing bowl. Beat to a creamy batter. Stir in 1 tbsp lemon juice, the flours, baking powder and ¼ tsp salt. Spoon the mix into the tins, then bake for 25 mins or until risen, golden and springy in the middle.
• Make a drizzle by mixing another tbsp lemon juice with 25g icing sugar. Put the remaining icing sugar and butter into a bowl, add the soft cheese, remaining lemon juice (about 2 tbsp) and grate in the final lemon's zest. Beat to make a creamy, smooth frosting.
• When the cakes are ready, cool for 15 mins in their tins, then turn onto a cooling rack. Prick several times with a cocktail stick, spoon over the drizzle and cool completely. Can be frozen at this stage for up to 1 month. Put one cake onto a serving plate and spread with just under half the frosting. Spread over the lemon curd, if using. Top with the second cake, spread the remaining frosting over the top and sprinkle with poppy seeds.