• 250g unsalted soft butter (extra for tin)
• 3 unwaxed lemons
• 200g golden caster sugar
• 3 eggs
• 2 medium coarsely courgettes
• 1 tsp poppy seeds (extra for decoration)
• 1 tsp vanilla extract
• 100g self raising flour
• 100g plain wholemeal flour
• 1 tsp baking powder
• 85g icing sugar
• 200g full fat soft cheese
• 4 tbsp lemon curd
1. Heat oven to 180C/160C fan/gas 4.
Grease 2 x 20cm sandwich tins, line with baking parchment.
2. Zest 2 lemons, squeeze juice into a bowl. Beat into a creamy
batter – 200g butter, caster sugar, eggs, courgettes, poppy
seeds, vanilla and lemon zest. Stir in 1tbsp lemon juice, flour,
baking powder and 1⁄4 tsp salt. Spoon mix into tins, bake for 25
mins or until risen, golden and springy in the middle.
3. Make a drizzle by mixing 1 tbsp lemon juice with 25g icing
sugar. Beat remaining icing sugar and butter into a creamy,
smooth frosting, add the soft cheese, 2 tbsp lemon juice and
grate in final lemon’s zest.
4. Cool the cakes in their tins for 15 minutes, then turn onto a
cooling rack. Prick with a cocktail stick, spoon over the drizzle
and cool. Spread the lemon curd and then half the frosting. Put
second cake on top and spread remaining frosting. Sprinkle with
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