FROSTED COURGETTE & LEMON CAKE
This luscious cake is lemony and light, with an extra citrus kick from the lemon syrup drizzle
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h
Yield Cuts into 12 slices
Number Of Ingredients 13
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.
Nutrition Facts : Calories 375 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.68 milligram of sodium
COURGETTE, LEMON & THYME CAKE
Inspired by the allotment, this fragrant, modern bake makes the most of a late-summer courgette crop
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 2h35m
Number Of Ingredients 18
Steps:
- Start by making the decorations. For the crystallised thyme, put the sugar on a plate, brush the thyme with the egg white, then roll in the sugar. Shake off some of the excess, then leave the sprigs on a piece of baking parchment to dry out completely.
- For the candied lemon slices, tip the sugar into a saucepan with 200ml water. Heat gently to dissolve the sugar, then bring the syrup to the boil. Drop in the lemon slices and cook for 15 mins until softened. Carefully remove the slices from the syrup and place on a piece of baking parchment to dry. (Lift them gently as they will be quite delicate, and you want to keep them in rounds if possible.) Keep the remaining syrup for brushing over the cake.
- Heat oven to 180C/160 fan/gas 4. Grease and line the bases of two 20cm springform cake tins. Make the four sponges in two batches. To make the first batch, in a stand mixer or in a large bowl using an electric hand whisk, beat 175g butter with 175g sugar and the zest of 1 lemon until creamy. Gently beat three of the eggs together in a jug. Gradually add the egg to the mixture, scraping down the side and whisking well after each addition. In a separate bowl, mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt, and fold this into the cake mixture. Finally, stir in 300g courgette and 1 tbsp thyme leaves. Divide the mixture between the tins and bake for 25 mins or until a skewer inserted into the middle comes out clean.
- While the sponges are still warm, prick all over with a skewer and brush over a little of the reserved lemon syrup. Once cool enough to handle, remove from the tins and place on a wire rack. Make and cook the second batch of cakes using the remaining ingredients - you can use the same baking parchment, just re-grease the parchment and the sides of the tins.
- When the cakes are cool, make the icing. Whisk all the ingredients together with a pinch of salt until smooth and fluffy.
- Using a cake turntable, if you have one, sandwich the cakes together with a little of the icing. Using a palette knife, spread a thin layer of icing all around the cake and chill for 30 mins to set. (This layer is known as a 'crumb coat' because it traps any loose crumbs on the surface of the cake - so when you put a second layer of icing on, the cake will be nice and smooth.) If you are short of time, put it in the freezer for 5 mins.
- Once chilled, completely cover the cake in a second layer of icing to achieve a smooth finish. Stick the crystallised thyme and candied lemon slices over one side of the cake and top as if they are cascading.
- Return the cake to the fridge or freezer until the icing has completely set. For extra shimmer, use a thin paintbrush to brush a little of the gold paint across the lemon slices for a burnished, autumnal effect, and dot pieces of gold leaf as you go, if you like.
Nutrition Facts : Calories 681 calories, Fat 32 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 76 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
LEMON FROSTED LEMON CAKE
Make and share this Lemon Frosted Lemon Cake recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Butter, a 9 inch springform pan and then line the bottom of the pan with parchment paper. Set aside.
- Cream the butter and sugar until light and fluffy and pale in color.
- Add the eggs, one at a time, mixing well after each addition.
- Beat in the vanilla extract and lemon zest.
- Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice.
- Mix only until incorporated.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Place on a wire rack to cool, then gently remove the sides of the pan.
- For the icing, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice. Frost the top of the cake, allowing the icing to drip down the sides.
- Let the icing set before covering.
Nutrition Facts : Calories 342.6, Fat 17.2, SaturatedFat 10.3, Cholesterol 111.2, Sodium 241.9, Carbohydrate 43.5, Fiber 0.6, Sugar 26.9, Protein 4.4
MEYER LEMON CAKE WITH LEMON-CREAM CHEESE FROSTING
Found this in a local newspaper. Can't wait to try it. Wanted to post it before I lose it. Meyer lemons are a type of lemon, they are a cross between a lemon and a mandarin orange. Their are sweeter and a little less acidic flavor. These lemons are from California and are found across the country. Look in your grocery stores or specialty stores. Whole Foods, Wild Oats, Schnucks, Dierbergs, and Straubs in the Midwest. The season runs from November to May. Chefs are said to love to cook with these lemons.
Provided by Baby Chevelle
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Cake: Grease bottom, sides and center tube of a 9 or 10-inch fixed bottom tube pan with at least 3 3/4-inch high sides. Line bottom of pan with waxed paper or parchment; grease the paper.
- Preheat oven to 325°.
- Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
- In a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes.
- On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
- Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
- Pour batter into prepared pan.
- Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
- Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
- Invert cake onto wire rack.
- Leave cake bottom side up to cool.
- Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.
- Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
- Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.
- Serve cold or at room temperature.
Nutrition Facts : Calories 678.5, Fat 36, SaturatedFat 11.6, Cholesterol 92.4, Sodium 261, Carbohydrate 85.5, Fiber 0.8, Sugar 64.3, Protein 5.6
ZUCCHINI CAKE WITH LEMON CREAM CHEESE FROSTING
Make and share this Zucchini Cake with Lemon Cream Cheese Frosting recipe from Food.com.
Provided by Crabbycakes
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 16
Steps:
- For Cake: Preheat oven to 350 degrees F.
- In large bowl, combine cake mix, cinnamon and nutmeg.
- Add eggs, oil, lemon juice, orange juice, and honey.
- Mix on low speed to blend, then beat on medium for 2 minutes.
- Stir in zucchini (and walnuts if desired).
- Divided batter between 2 greased and floured round cake pans.
- Bake for 30-35 minutes, or until cakes test done.
- Cool and frost with Lemon Cream Cheese Frosting.
- TO Make Frosting: In medium bowl, mix cream cheese, butter, lemon extract and vanilla until throughly blended.
- Add powdered sugar slowly, mixing well after each addition, until mixture reaches spreading consistency.
- Stir in pecans.
Nutrition Facts : Calories 7424.5, Fat 392.6, SaturatedFat 145, Cholesterol 1128, Sodium 4271, Carbohydrate 947.7, Fiber 16.8, Sugar 804.4, Protein 63.9
ZUCCHINI (OR CARROT) CAKE WITH LEMON FROSTING
Make and share this Zucchini (Or Carrot) Cake With Lemon Frosting recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Grease and flour a 9 x 9-inch pan.
- Blend all cake ingredients except raisins on low speed for 1/2 minute.
- Beat on medium speed 2 minutes.
- Stir in raisins.
- Pour into pan.
- Bake 35 to 40 minutes or until tests done.
- For frosting, beat all frosting ingredients until smooth and fluffy.
- Frost when cake is fully cooled.
- Keep refrigerated.
More about "frosted courgette lemon cake recipes"
LEMON ZUCCHINI CAKE WITH LEMON BUTTERCREAM FROSTING
From sweetandsavoryfood.com
THE BEST COURGETTE CAKE WITH LIME & MASCARPONE …
From tamingtwins.com
LEMON COURGETTE CAKE WITH CREAM CHEESE GLAZE
From supergoldenbakes.com
COURGETTE CAKE WITH LEMON CURD & CREAM CHEESE ICING
From curlyscooking.co.uk
LEMON COURGETTE CAKE - NATIONAL TRUST
From nationaltrust.org.uk
COURGETTE LOAF CAKE WITH LEMON FROSTING - GREAT …
From greatbritishfoodawards.com
COURGETTE SEASON (AND A RECIPE FOR COURGETTE LEMON DRIZZLE CAKE)…
From diaryofacountrygirl.com
COURGETTE LEMON DRIZZLE CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
FROSTED COURGETTE AND LEMON CAKE
From ekfavs.co.uk
FROSTED COURGETTE LEMON CAKE WITH LEMON CREAM STOCK PHOTO
From dreamstime.com
FORD PARK LOCAL FOOD PROJECT: FROSTED COURGETTE & LEMON CAKE
From fordparklocalfoodproject.blogspot.com
COURGETTE (ZUCCHINI) AND LEMON CAKE | EAT NOT SPEND
From eatnotspend.com
OTTOLENGHI CAKE LEMON
From mwk.amministrato.to.it
COURGETTE CUPCAKES WITH LEMON CURD & CREAM CHEESE - CURLY'S …
From curlyscooking.co.uk
CAKE LEMON OTTOLENGHI
From uvi.psicologapsicoterapeuta.napoli.it
THE BEST LEMON SHEET CAKE WITH SOUR CREAM FROSTING - FOOD …
From foodnetwork.ca
COURGETTE AND LEMON CAKE - TARA'S BUSY KITCHEN (AND OTHER STORIES)
From tarasbusykitchen.com
FROSTED COURGETTE & LEMON CAKE | BBC GOOD FOOD RECIPES, …
From pinterest.co.uk
FROSTED COURGETTE LEMON CAKE WITH LEMON CREAM STOCK PHOTO ...
From istockphoto.com
ROAST COURGETTES WITH LEMON AND GARLIC - EFFORTLESS FOODIE
From effortlessfoodie.com
FROSTED COURGETTE & LEMON CAKE RECIPE
From recipecialist.com
COURGETTE LOAF CAKE WITH LEMON FROSTING - WAITROSE
From waitrose.com
LEMON & COURGETTE CAKE | AMY COUSINS LIFE - FOOD
From amycousinslife.com
LEMON FROSTED ZUCCHINI CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
15 EASY COURGETTE CAKE RECIPES - WHAT KATE BAKED
From whatkatebaked.com
LEMON ZUCCHINI CAKE WITH A LEMON DRIZZLE - STYLE SWEET
From stylesweet.com
COURGETTE LOAF CAKE WITH LEMON FROSTING - WAITROSE
From waitrose.com
PIN ON CAKE, ETC
From pinterest.ca
FROSTED COURGETTE & LEMON CAKE - BBC GOOD FOOD MIDDLE …
From bbcgoodfoodme.com
CARROT CAKE CUPCAKES WITH LEMON CREAM CHEESE FROSTING
From swal.aspirelactation.com.au
LEMON CAKE WITH FLUFFY, LESS-SWEET LEMON FROSTING - RECIPETIN EATS
From recipetineats.com
FROSTED COURGETTE & LEMON CAKE | BBC GOOD FOOD - KULINARIAN
From kulinarian.com
LEMON AND COURGETTE CAKE WITH WHITE CHOCOLATE CREAM CHEESE …
From deliciousmagazine.co.uk
RANDOM RECIPE IDEA FOR DINNER | FROSTED-COURGETTE--LEMON-CAKE …
From reciperoulette.tv
You'll also love