Courgette and Lemon Cake

SERVES: 10-12 slices

PREPARATION TIME: 15 minutes

COOKING TIME: 40-45 minutes

Ingredients

2 x large eggs
100g soft light brown sugar
100g caster sugar
120ml Filippo Berio Mild & Light Olive Oil
2 lemons, zest and juice
1 tsp vanilla extract
175g plain flour
1 tsp baking powder
1/4 tsp bicarbonate soda
1/4 tsp salt
225g courgette, grated and squeezed of excess liquid
225g icing sugar

Method

Preheat oven to 180ºC and lightly oil a loaf tin. Line the tin with parchment paper.
Beat together the eggs, both sugars and Filippo Berio Mild & Light Olive Oil until light and airy.
Add the juice and zest of 1 lemon, vanilla extract and stir together.
Gradually fold in the flour a few stages at a time. Add the baking powder, bicarbonate and salt.
Stir in the grated courgette.
Place the cake mix in the loaf tin and bake for 40-45 minutes, until a skewer comes out clean. Remove from the oven and leave to fully cool on a cooling rack.

COOK WITH:
Mild & Light in colour

An Olive Oil that's made for perfect frying and baking.

With a high smoke point and the goodness of Olive Oil, using Mild&Light is the healthier way to cook. An Olive Oil that's made for perfect frying and baking.