Following the success of the chocolate courgette cake, we now offer you a recipe for a lemon cake, still using courgette!
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Courgette is used in this butter cake, which is replaced by coconut oil. You can't taste it, but it gives it a moist and very soft texture. This results in a much healthier and lactose-free recipe. Ideal for those who are intolerant or have difficulty digesting it!
For a gluten-free version, you can replace wheat flour with a mixture of corn and rice flour.
Ingredients:
3 eggs
7 ounces of courgette
1 lemon (juice and zest)
11 ounces of flour
3.5 ounces of icing sugar
4.5 fluid ounces of coconut oil
1/2 tsp. of powdered ginger
1 package of yeast
Icing:
3.5 ounces of icing sugar
2 tsp. of hot water
2 tsp. of lemon juice
Preparation:
1. Mix the eggs with the coconut oil
2. Add the flour, yeast, sugar and powdered ginger
3. Grate the courgette and add to the mixture
4. Add the lemon juice and zest
5. Bake for 25 minutes
6. Allow to cool and prepare the icing by mixing the lemon juice, water and icing sugar
7. Ice the cake and enjoy!
