Courgette and Lemon Cake
Preparation time: 15 minutes
Cook time: 40-45 minutes
- 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
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.