I predominantly make this for brunch especially in the summer. Sometimes, I can sneak a slice before my housemates devour the rest of it. My old housemate Crissy, enjoyed it so much she now makes it regularly at her brother’s restaurant – in Spain. It sells out every time. I put this down to them having some very good lemons!
Please note I don’t have kitchen scales at my house so this recipe uses a mix of metric and US cups – because that’s how I roll.
Ingredients
- 150ml vegetable oil
- 3 eggs, (medium/large)
- 1 cup of caster sugar
- 3 lemons, zested and juiced
- 1 large courgette, grated
- 1 heaped cup of self raising flour
- 1/2 tsp baking powder
- 1 cup granulated sugar
Method
Preheat your oven to 350ºF. Grease and line a large loaf tin.
In a large bowl, dump the oil, eggs and caster sugar in to the bowl and beat it around until it’s smooth.
Whack in half the lemon juice, 2/3 of the lemon zest and the courgette and mix it all around. Folding in the flour and baking powder until fully combined.
Pop the mix in your tin and the tin in the oven. Kick back and relax, this beauty is gonna take about an hour to cook.
When it’s done, pull it out of the oven and make yourself up some drizzle by mixing the granulated sugar and the remaining lemon juice and zest.
Poke a lot of holes in the top of your cake and pour your drizzle slowly and deliberately into the still warm cake. Let the cake cool in the tin.
Do not leave this treat unattended, it will magically disappear and everyone will deny having had more than one slice.
TILLYS TOWNHOUSE 