Courgette, Thyme & Lemon Drizzle Cake
Courgettes bring some body, moisture and a whiff of worthiness to this classic drizzle cake, drenched with sweet-sharp lemon juice as it cools. The thyme is subtle but fragrant, and, for what is generally considered a savoury ingredient, works surprisingly well in a cake – as would rosemary or basil if used sparingly.
Cook's notes
For the lightest results, you need to bring the wet and dry ingredients together without overmixing. Avoid using an electric mixer for this bit; use a spatula or wooden spoon instead. Instead of laboriously cutting and folding the parchment to line the tin, simply scrunch it into a ball under warm running water – it will become soft and pliant. Lightly grease the tin, lay the parchment in and use a rolled tea towel to press it into the sides and corners. Easy!
Ingredients
- 180g caster sugar
- 200g grated courgette
- 180g soft unsalted butter
- 2 lemons, zested and juiced
- 3 eggs
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 60g ground almonds
- 1 tsp fresh thyme leaves
- pinch of salt
- 5 tbsp milk
Method
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Step 1
Put your oven on to preheat to 180°C/Gas 4. Line your loaf tin with baking parchment. Remove 2 tbsp of sugar and keep it to one side.
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Step 2
A handful at a time, give the courgette a firm squeeze over the sink to remove some of the excess water.
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Step 3
Put the butter and remaining sugar into a mixing bowl and whisk them together with half the lemon zest until light, pale and fluffy; this may take 3-4 mins. Whisk in the eggs, one at a time, until well incorporated.
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Step 4
Now sift in the flour and bicarbonate of soda. Tip in the courgettes, ground almonds, thyme leaves, a pinch of salt, and the milk. Gently fold everything together, taking care to not overmix it; stop as soon as you stop seeing any dry parts in the mix.
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Step 5
Scrape the mix into the loaf tin and level it with the back of a spoon. Transfer to the oven and bake for 45 mins, or until a skewer or knife tip comes out clean. Cover it loosely with foil if it looks like burning on the top before the centre is cooked. Leave to cool in the tin.
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Step 6
While the cake is cooling but still warm, mix the reserved sugar and lemon zest with the lemon juice. Lightly prick the top of the cake all over with a skewer or knife tip and spoon the sweet juice across the cake. Once completely cooled, serve in generous slices.