12 July 2013

Courgette and Lime Cake

At the minute I feel like I'm living out of a suitcase- rushing from one thing to the next and trying to keep track of what's going on! This last week I've been travelling around Devon and Cornwall with a few good friends. 
I'd never really been further south than London before.
As a family, we used to holiday in a small cottage in West Runton, Norfolk, and had never done the whole "cornwall thing."
After my long trip to Sri Lanka, I was quite looking forward to holidaying in the same country without having to worry about flights or luggage allowance!

Cornwall is beautiful. 
I wish I'd spent more time there before- some of the most beautiful beaches and national trust countryside I've ever seen. 
And we were so lucky with the weather- a whole week's worth of clear blue sky and sunshine in England - a rare occurance!
In the few hours before we started our road trip I rustled up this quick and fresh courgette and lime cake to take with us for the journey. 
It's a really easy recipe and is deliciously moist and tangy. 
If you're a fan of vegetable cakes then why not check out my carrot cake recipe too- I feel a chocolate and beetroot cake post coming up soon with the amount of fresh beetroot we have growing in the veg patch!


For the cake:
3 eggs
200g caster sugar
150ml sunflower oil
50g melted butter
1tsp vanilla extract 
Zest of 2 limes
Juice of 1 lime
1 large courgette approx 250-300g 
200g self-raising flour
1tsp baking powder 

For the lime frosting:
250g Philadelphia cream cheese 
25g butter
100g icing sugar 
Juice of 1 lime 
Fresh mint to decorate


1. Preheat the oven to 180 degrees C. In a large mixing bowl, whisk together the eggs, oil, sugar, melted butter and vanilla extract. 

2. Add in the lime zest and juice. Chop the ends off the courgette and then grate into the bowl. Add in the flour and baking powder and then mix well with a wooden spoon until combined. (I used Dove's farm gluten free self-raising flour).
You could also add in a handful of raisins if you fancy. 

3. Pour the cake mixture into a greased and lined loaf tray and bake in the preheated oven for around 35-40 minutes until golden brown and springy. Insert a skewer into the middle of the cake and if it comes out clean, the cake is cooked. 

4. Cool the cake on a wire cooling rack whilst you make your frosting. For the frosting, whisk together the cream cheese, soft butter, icing sugar and lime juice. 

5. Spread the frosting evenly over the top of the cake and garnish with a few mint leaves. 

Store in an airtight container in the fridge. 

Falmouth harbour

Kynance Cove- Cornwall

St Ives

Treyarnon Bay, Padstow


  1. Looks delicious!! I actually really enjoy courgette in cakes. Also looking forward to that beetroot and chocolate cake recipe!

    I've never been to cornwall, but it is definitely in my list!

    Teffy || Teffys Perks Blog


    1. Thanks Teffy! So do I! I'll get cracking with that post tomorrow! xxx

  2. This looks so good, my friends always think I'm odd for liking vegetable cake but its sooo good!xx

    1. It's definitely not odd! I always pick vegetable cakes in a cafe! they're so yummy! xx

  3. Yummmm Katie!!
    I really need to have a crack at courgette cake, the idea always put me off as a child, but it is just sooo scrummy!!
    P.S. Very jealous of your veg patch!
    Emily xx
    My Ginger Bread Journey

    1. thanks Em! it's a great way of sneaking veggies into cake! xxx

  4. I love courgette cake soo much! Actually have a few rolling around in the fridge which I may have to pounce on! Isn't Cornwall gorgeous?!

    Katie <3

    1. I loved it! I couldn't believe just how beautiful the beaches are down there- I can't wait to go back! Do you go a lot? xx

  5. This looks delicious... and your pictures are gorgeous!

    1. Thanks so much Tess, I was really pleased with these photos:) xx

  6. This lime cake looks amazing, I sure wish I had a piece right now! YUM!

    1. Thanks Pamela. I've got lots more fresh courgettes ready to pick so I may have to make a few more batches! xx

  7. Looks like a fresh take on courgette cake, thanks for sharing! x


  8. I'm totally loving your recipes! GF and al! Keep them coming, it's awesome. Donna Australia

  9. Hi Katie ...are you sure the timings are correct for this? I tried it, and it was not cooked properly after 55 minutes. Other loaf cakes I've seen having baking times of over an hour.

    1. Hi Gaby, thanks for letting me know- what kind of flour were you using? As mentioned in the recipe I used gluten-free flour which tends to need less baking time in order to keep the cake moist in comparison to normal self-raising flour. Also baking times always seem to differ depending on your oven so the best thing to do is just to keep an eye on it and use the 'clean skewer" test to check if its done. If not return the cake to the oven covered with some tinfoil to prevent the top from burning. katie x


Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x