Lemon Poppyseed Courgette Cake

Lemon Poppyseed Courgette Cake

Spring has officially arrived and I find myself craving fruit filled desserts and tangy citrus flavours. To me this cake captures the essence of Spring, providing the perfect balance of sweet and tart flavours. The courgettes add moisture and stunning flecks of green to this cake, but you can’t actually taste it.  It is a wonderful way to sneak extra vegetables in your baking and add moisture.

This cake is bursting with fresh lemon and the crunch of poppyseeds.  To give it that extra oomph it is double glazed with a lemon syrup, making it extra juicy, then followed by a simple lemon icing to provide another hit of tangy sweetness. Lemon poppyseed is always a crowd pleaser, and this is a trust recipe you will want to bake again and again. 

A bundt tin is not essential, I use it because I love the cascade effect it creates with the icing. You can easily use the same recipe and use two smaller cake tins or two loaf tins instead, just be wary that you may need to knock 10 minutes or so off the baking time.

Lemon Poppyseed Courgette Cake

This cake is bursting with fresh lemon and the crunch of poppyseeds, double glazed with a lemon syrup, making it extra juicy, then followed by a simple lemon icing to provide another hit of tangy sweetness.
Servings 1 large bundt cake


  • 380 grams plain flour
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 110 grams unsalted butter softened at room temperature
  • 200 grams caster sugar
  • 550 grams courgette
  • 150 grams greek yoghurt
  • 3 large eggs
  • 2 lemons zest and juice
  • 3 tbs poppy seeds

Lemon Syrup

  • 125 grams caster sugar
  • juice from 2 lemons

Lemon Glaze

  • 125 grams icing sugar
  • 2-3 tbs fresh lemon juice adjust for desired consistency


  • Preheat your oven to 180 degrees Celsius. Using either the grater attachment on a food processor or a course cheese grater, grate your courgettes. Once all grated, gather the courgette and put in a clean tea towel or muslin cloth. You want to wrap it in the cloth and you will need to wring the ball of grated courgette out over a sink, you will find loads of water is squeezed out and it reduces in volume. Do this until you feel most of the water has been squeezed out! You don’t have to get every last drop. Set aside.
  • In a large mixing bowl, add your lemon zest and caster sugar. Rub the mixture together using your fingertips, rubbing the sugar into the zest. This will amplify the lemon zest flavour due to the sugar acting as an abrasive. Then add in your yogurt and eggs and combine with an electric mixer on medium speed, or whisk together by hand.
  • Add the softened butter and lemon juice to the mixture on low speed until well combined. In a separate bowl, whisk together your flour, baking powder, baking soda and salt. Gently fold the flour mixture into the cake mixture until just combined, if there are some streaks of flour left do not fear! Then do the same with your grated courgettes and poppyseeds, folding in until only just combined. As I always say, DO NOT OVERMIX!
  • Grease your bundt tin and coat the inside with a thin layer of almond flour or caster sugar, making to cover every inch of its surface, including the middle cone, this will stop the batter from sticking and allow for easy removal. If you have a tried and tested method to prevent this, go ahead and do what works for you! If using using loaf tins, grease and line with grease proof paper. Pour the mixture into your cake tin and bake for 55-65 minutes (45-55 if using smaller loaf tins) in the centre of your oven, or until a skewer in the centre comes out clean.
  • Whilst the cake is baking, make the lemon syrup. Place your sugar on the hob on medium heat until melted and clear. This should only take a few minutes. Stir in your lemon juice. Set aside.
  • Once the cake has baked, allow it to sit in the tin for 10 minutes in the tin on a wire cooling rack (if using a Bundt) before inverting it. Using a brush, paint the syrup over the top of your cake, one layer at a time until all of the syrup has been used up.
  • Once the cake has cooled COMPLETELY, make your glaze. Whisk together your icing sugar and lemon juice until your desired consistency is reached and pour over the cake. I garnished it with rose petals simply for the colour effect!

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