Courgette and Lime Cake – Overt Locke’s All-Time Favourite!
Here at Overt Locke, our Courgette and Lime Cake has earned legendary status. A few years back, there was a little friendly debate among the staff about which sponge cake was truly the best. So, we did what any cake-loving team would do – we put it to a vote! And guess what? The Courgette and Lime Cake came out on top! It was made for everyone to taste, and let’s just say, there were no complaints – just lots of happy faces and second helpings.
Now, it’s your turn to experience the magic. Perfect for when you’ve got a surplus of courgettes or just want something fresh and zesty, this cake is a crowd-pleaser. With a classic sponge base, the twist comes from the courgette and zingy lime – topped off with a luscious lime cream cheese filling. Ready to bake? Let’s dive in!
Basic Sponge Mix
- 275g self-raising flour (sifted)
- 275g butter or margarine (at room temperature)
- 275g caster sugar
- 4 eggs (beaten)
Courgette and Lime
- 150g courgette (grated)
- Zest of 1 whole lime + juice from half
Icing Mix
- 250g full-fat cream cheese
- 100g sifted icing sugar
- Juice of half a lime
Method
- Get Mixing: Beat the sugar and butter/margarine together until light and fluffy – think cloud-like, but tastier!
- Eggs In: Slowly add in the beaten eggs to avoid any curdling drama.
- Flour Power: Gently fold in the flour – don’t rush, let the batter come together nicely.
- Courgette Squeeze: Squeeze out as much moisture as you can from the grated courgette (we don’t want soggy cake, do we?).
- Lime Love: Fold in the grated courgette and zingy lime zest and juice. This is where the magic happens!
- Cake Time: Divide the mixture between two 9” sandwich tins (greased and lined, of course). Bake at 180°C (fan 160°C, gas mark 4.5) for 20-25 minutes, or until a skewer comes out clean. The house will smell amazing by now, trust us.
- Cool It: Let the cakes cool down – patience is key!
- Icing Time: While the cakes cool, beat together the cream cheese, icing sugar, and lime juice for that creamy, tangy filling. Spread half the icing between the cakes, and the rest on top.
TOP TIP 1: Add a handful of sultanas to the batter for a lovely, juicy bite, and sprinkle crushed pistachios on top for a delightful crunch and pop of flavour!
TOP TIP 2: Want to mix things up? Try baking it as a tray bake or loaf! Just remember to adjust the baking time to suit your new shape.
