Courgette lemon and pistachio cake
March 11, 2026
Grated courgette adds moistness to this loaf cake. We’ve stirred in Poppy Seeds for nutty flavour and texture. Topped with a lemony cream cheese icing and chopped pistachios, it’s a delightful cake to serve at an afternoon tea.
Grated courgette adds moistness to this loaf cake. We’ve stirred in Poppy Seeds for nutty flavour and texture. Topped with a lemony cream cheese icing and chopped pistachios, it’s a delightful cake to serve at an afternoon tea.
Key products
Instructions
Instructions
- Pre-heat oven to 160 fan. Grease the loaf tin with olive oil and line with greaseproof paper. *
- In a medium bowl, mix the flour, baking powder, bicarbonate of soda, poppy seeds and salt.
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- In a large bowl whisk together the eggs, vanilla seeds, sugar and olive oil until combined, then add the dry mix, bit by bit and mix until smooth. *
- Add the grated courgette and lemon zest to the batter, mix again and pour into the lined tin. Bake in the centre of the pre-heated oven for 50-55 minutes until a skewer inserted into the middle comes out clean. Leave to cool completely. *
- While the cake cools, make your icing by beating the cream cheese, icing sugar and lemon zest/juice until smooth (do not over mix as it will get too runny). *
- Remove the cake from the tin, place on the serving plate. Spoon the icing artfully on top of the loaf cake and scatter chopped pistachios over the top and the lemon zest (if using). Slice to serve. *
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