Courgette and lemon drizzle cake

Courgette lemon drizzle cake

• 1¼ cup castor sugar
• 6 tbsp oil
• 2 eggs
• ⅓ cup milk
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 2 cups plain flour
• 1¼ tsp baking powder
• ½ tsp salt
• 1½ cup grated courgette, (squeezed out most of the water)
• 2 tbsp lemon zest
• 1 cup icing sugar
• 1-2 tbsp lemon juice

1. Preheat oven to 350F. 180’ gm4
2. Grease and line 1 large or 2 small loaf tins with parchment paper. Set aside.
3. Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
4. In a large bowl, combine the sugar and oil. Whisk to combine.
5. Add eggs and milk and whisk together.
6. Add lemon juice and vanilla extract and stir to combine.
7. Add flour mixture and stir just until incorporated.
8. Fold in courgette and lemon zest.
9. Pour batter into the prepared pan and bake for 45 to 55 minutes or until cake is cooked. Insert a toothpick to check.
10. Cool for 15 minutes. Remove the cake from the pan. Leave to cool completely on cake rack.
1. In a bowl, combine icing sugar and lemon juice. Mix until smooth.
2. Drizzle the glaze over the cake.


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