Courgette and Lime Cake Recipe

Click to rate
(2085 ratings)
Sending your rating
  • Nut-free
  • Vegetarian
serves: 8 - 10
Skill: easy
Prep: 20 min
Cooking: 45 min

If you fancy a cake this week but don’t want to go overboard on the sugar then give this great courgette recipe a go for a super moist cake a go and you’ll be pleasantly surprised. It make s great dinner party dessert option that everyone will love.


Taken from Three Sisters Bake by Gillian, Nichola and Linsey Reith (£20; Hardie Grant)


  • For the cake:
  • 135ml sunflower oil
  • 200g caster sugar
  • 3 large eggs, at room temperature
  • 300g self-raising flour
  • 1
  • /
  • 2
  • tsp bicarbonate soda
  • 1 tsp baking powder
  • 335g courgette, finely grated
  • grated zest of 2 limes
  • For the icing:
  • 200g full-fat cream cheese
  • 100g icing sugar
  • grated zest and juice of 1 lime
  • courgette ribbons, to decorate


  • Preheat the oven to 160C, 320F, gas 2. Line the base and sides of the cake tin with greaseproof paper.

  • Beat the oil, sugar and eggs together in a large bowl with an electric hand mixer for 2-3 minutes, until light and fluffy. Sift in the flour, bicarbonate of soda and baking powder and fold into the mixture. Fold in the grated courgette and lime zest.

  • Pour into the prepared tin and bake for 40-50 minutes, until golden brown and a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool a little in the tin, then turn out onto a wire rack.

  • To make the icing, beat the cream cheese and icing sugar together until smooth. Add the lime zest and juice and stir.

  • Once cool, top the cake with the icing by running a spatula or palate knife back and forth over the cake creating deep grooves to give a nice textural look.

Top Tip for making Courgette and Lime Cake

Courgette ribbons make a great decoration, but remove before eating.

Click to rate
(2085 ratings)
Sending your rating

Latest Recipes

Explore More

Most Popular