Monday, 17 June 2013

Lemon, courgette and poppy seed cake

I made this the other day, and it was a great success. Quick and easy, and it keeps well for several days if you can.

6 oz soft butter
6 oz granulated sugar
3 eggs, beaten
6 oz self-raising flour
milk to mix if required
1 medium courgette, grated
zest and juice of one large lemon
1/2 tbsp. poppy seeds

Cream butter and sugar,  add eggs, mix well; add flour and milk if required to a dropping consistency. Add the remaining ingredients and mix well. Turn into a prepared loaf tin and bake for 35 - 40 minutes in a hottish oven. Cool on wire rack. Put the kettle on :)

3 comments:

Jo said...

Can you give an approximate weight for a "medium" courgette please? Those of us who grow them have our own ideas of how large "medium" is - and it may not be a size that is conducive to a good cake...
: )

MrsL said...

Hm, not sure lol - mine was about 7'' long, used most of it and the rest went into a stir fry :)
I just put in enough to give a nice, but visible green speckle through the mix.
Hope that helps :)
x

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