A moist, zingy lemon and courgette tray bake — light, fragrant and finished with a lemon icing while still warm. Optional walnuts for extra texture. Bakes in a large tray at 170°C.
👩🍳 Method
1
Preheat oven to 170°C. Grease and line a large tray bake tin.
2
Mix together the caster sugar, oil, eggs, lemon zest and lemon juice until combined.
3
Stir in the grated courgette.
4
Sift together the plain flour, baking powder, bicarbonate of soda and salt. Add the dry ingredients to the wet mixture and mix until just combined.
5
Fold in the walnuts if using.
6
Pour into the prepared tray and bake at 170°C for 45 minutes until a skewer comes out clean.
7
Pour lemon icing over the cake while it is still warm.
