Frosted Courgette & Lemon Cake
(Adapted from BBC Good Food)

250g butter, very soft, plus extra for the tin – 82p
2 unwaxed lemons – 50p
200g caster sugar – 28p
3 Free Range egg – 43p
2 medium courgettes, coarsely grated, you’ll need 300g – 87p
1 teaspoon poppy seed, plus extra to decorate – 5p
1 teaspoon vanilla extract
100g self-raising flour – 3p
100g plain flour – 3p
1/2 teaspoon baking powder
85g icing sugar – 15p
200g pack FULL FAT soft cheese – 52p
4 tbsp lemon curd (optional) – 2p

These prices are an estimate and total £3.70

Method

Heat oven to 180C or Gas Mark 4.

Butter 2 x 16cm sandwich tins and line the bases with baking parchment.

Zest a lemon, then squeeze the juice into a separate bowl.

Put the butter, the caster sugar, eggs, courgettes, poppy seeds, vanilla and lemon zest into a mixing bowl.

Beat to a creamy batter. Stir in 1 tablespoon lemon juice, the flours, baking powder and 1/4 teaspoon salt. Spoon the mix into the tins, then bake for 20 minutes or until risen, golden and springy in the middle.

Make a drizzle by mixing another tablespoon lemon juice with 25g icing sugar. Put the remaining icing sugar and into a bowl, add the soft cheese, remaining lemon juice (about 2 tablespoon) and grate in the final lemon’s zest. Beat to make a creamy, smooth frosting. You must use full fat cream cheese or it won’t set and will turn runny.

When the cakes are ready, cool for 15 minutes in their tins, then turn onto a cooling rack. Prick several times with a cocktail stick, spoon over the drizzle and cool completely.

Spread over the lemon curd if using, along with half the frosting.

Top with the second cake, spread the remaining frosting over the top and sprinkle with poppy seeds.

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