Courgette cake with frosting – a moist, sweet and fresh traybake.
Here is an easy and truly delicious courgette cake with lemon and vanilla, topped with a creamy frosting that lifts the whole thing just that little bit more.
The cake is baked in a traybake tin, so it is easy to make for a crowd – and it is always a hit with children and adults alike.
The courgette keeps the cake wonderfully moist, and together with the lemon and vanilla you get a fresh, sweet cake that can easily be made well in advance. It firms up in the fridge – so ideally store it at room temperature and wait to add the frosting until just before serving.
If you have kept the cake in the fridge, take it out 20-25 minutes before serving so it regains its soft, tender texture.
Decorating tip
Dress the cake up with a little grated lemon zest, colourful sprinkles or decorative courgette spirals on top – and it will suit everything from birthdays and summer spreads to children’s parties and coffee with friends.
An easy, versatile traybake you will find yourself baking again and again.
Courgette cake with frosting
Ingredients
- 200 g courgette
- 200 g butter
- 150 ml milk
- 300 g caster sugar
- 3 eggs, at room temperature
- 270 g plain flour
- 1 lemon, finely grated zest
- 2 tsp baking powder
- 2 tsp vanilla sugar
- 1 pinch of salt
Frosting
- 150 g cream cheese
- 100 g butter, at room temperature
- 200 g icing sugar
- 1 1/2 tsp vanilla (extract or paste)
- 1 lemon, finely grated zest
Method
- Coarsely grate the courgette and squeeze out as much liquid as possible.
- Melt the butter in a small saucepan and pour in the milk. Set aside.
- Whisk the eggs and sugar until pale, thick and fluffy.
- Mix all the dry ingredients and whisk them into the egg mixture in a couple of additions, alternating with the milk and butter mixture. Finally, fold the lemon zest and courgette into the batter.
- Line a traybake tin of approx. 30×20 cm with baking paper, pour in the batter and bake the cake in the middle of a preheated conventional oven (top and bottom heat) at 180°C for approx. 30 minutes.While the cake cools, whisk the frosting together.
- Put all the frosting ingredients in a bowl and whisk until you have a light, fluffy frosting. Add a little lemon juice to taste if you like, but only a little at a time so the frosting does not split.
- Top the cooled cake with the frosting before serving.
Nutrition
Premium
Virkelig lækker, mums.
Hej Katja
Hvor er det dejligt at du skriver det – tusind tak for de søde ord 🙂
Warm wishes, Dianna
Jeg har lige prøvet opskriften. Den blev meget tung. Hvad kan det skyldes? Jeg var betænkelig ved at komme den store portion mælk og fedtstof ned til den luftige æggemasse. Ville det være bedre at bruge fremgangsmåden til rørt dej? Den smager udmærket, men jeg kan ikke servere den for gæster. Og ja, jeg havde drænet squashen for saft.
Hej Ingelise
Ej en skam, det har jeg ikke prøvet – og heller ikke hørt før.
Min første tanke var squashen, men den er drænet skriver du.
Kan du have pisket cremen ordentligt? Hvis sukkeret ikke er opløst ordentligt kan den godt lægge sig tungt i dejen.< Kh Dianna