Lemon Drizzle Courgette Cake

Lemon Drizzle Courgette Cake
200g grated courgette
125g butter, melted
150g caster sugar
1 egg, beaten
juice of 1/2 lemon
200g plain flour
1/2 teaspoon salt
1 teaspoon mix bicarbonate of soda and baking powder

For the drizzle
juice of 1/2 lemon
25g caster sugar

Preheat the oven to 170 C
In a bowl, combine the courgette, melted butter, sugar, egg and lemon. Sift in the flour, salt and add the bicarbonate of soda and baking powder. Mix well. Pour into the prepared loaf tin.
Bake for 50 to 55 minutes until golden brown.
Whilst the cake is cooling, bring the juice of 1/2 a lemon and the 25g caster sugar to the boil until it forms a syrup. Pour over the cooling cake.

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