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Courgette & Lemon Cake

Carrying on the theme of cooking fresh, with locally sourced and seasonal ingredients, here is a cake made with local lemons, courgettes from yesterday’s market & our neighbour’s EVO oil & freshly laid eggs. Not the prettiest cake I’ve ever made, but certainly one of the tastiest!


For the cake -

  • 4 eggs (these weighed 217g, so thats the amount of flour, sugar & fat that I’ll use for this recipe)

  • 217g regular flour

  • 217g sugar

  • 217g EVO oil (or butter or a lighter oil)

  • 1 1/2 tsp baking soda

  • Juice of 1 lemon

  • 2 grated courgettes

For the lemon syrup topping -

  • Juice of 2 lemons

  • Rind of 2 lemons

  • 150g sugar


  1. Grease a baking tin

  2. Put oven on to 180 degrees C or Gas Mark 4

  3. Mix all the cake ingredients together - I just used a whisk to bring all the ingredients together, so don’t worry about under-mixing!

  4. Bake for 45 minutes

  5. Allow to cool (overnight preferably)

  6. Make the syrup by heating lemon juice and adding sugar, bring to the boil, then pour over the cake.

  7. Finish with grated lemon rind, sprinkled over the cake

Delicious! Kick back, relax, enjoy and think about a great way of getting some of your 5 a day



Shop local and try to use seasonal ingredients - they will be freshest and most economical



Buy the best you can afford - even if it means making do with less.



Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils, 

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