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 180°C / 350°F / 160°C Fan / Gas Mark 4. Grease a loaf tin with a bit of olive oil and line with greaseproof paper.
- In a medium bowl, mix the flour, poppy seeds, salt, baking powder and bicarbonate of soda.
- 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 zest of 2 lemons 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 zest and juice of 1/2 lemon until smooth (do not over mix as it will get too runny).
- Once Cake is completely cool, remove 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.
