Lemon and Courgette Cake with White Chocolate Cream Cheese Frosting
A bright, airy, and utterly indulgent treat that marries the freshness of courgettes with the zing of lemon, crowned with silky white‑chocolate‑infused cream cheese frosting. Perfect for a brunch, a garden gathering, or a celebratory dessert, this cake delivers on flavor, texture, and a little culinary sparkle.
Introduction
If you’re looking for a cake that feels light and bright yet has plenty of flavor, look no further than the Lemon and Courgette Cake with White Chocolate Cream Cheese Frosting. This recipe is a wonderful example of how a humble vegetable – courgette (zucchini) – can be coaxed into a moist, flavourful sponge. The bright citrus pairs beautifully with a homemade lemon curd, while the frosting is a luxurious blend of cream cheese, white chocolate, and a hint of citrus.
What makes this recipe extra special is its accessibility. With a difficulty rating of Easy, the hands‑on time is just one hour, and the final result can double as both a healthy dessert and a stunning centerpiece for a dinner party. Even if you’re still getting the hang of mixing batters or whipping frosting, this cake will walk you through each step, peppered with tips that save time and prevent common pitfalls.
Meal Profile
| Feature | Details |
|---|---|
| Name | Lemon and Courgette Cake with White Chocolate Cream Cheese Frosting |
| Difficulty | Easy |
| Portion | Serves 12‑14 |
| Total Time | 1 hour of active work + 2–3 hours of chilling & cooling |
| Use‑Case | Brunch, garden baking, family gatherings, or a chic dessert for a special evening |
| Why It Stands Out | Integration of courgette for moisture, a velvety lemon curd for depth, and an indulgent white‑chocolate cream cheese frosting that’s lighter than a traditional brigadeiro but still decadently rich. |
Ingredient Highlight
Below are the key components that come together to create this cake. The recipe is divided into three main blocks: the lemon‑courgette sponge, the lemon curd, and the white‑chocolate cream cheese frosting.
| Component | Key Ingredients | Tips |
|---|---|---|
| Cake Batter | 375 g unsalted butter, 300 g caster sugar, 5 free‑range eggs (medium), 375 g self‑raising flour, 1 tsp bicarbonate of soda, 2 tsp ground ginger, 300 g courgettes (grated), 4 lemons (zest) | Use softened butter for smooth integration; blanch courgettes to remove excess water. |
| Lemon Curd | 115 g caster sugar, 3 medium free‑range eggs + 2 egg yolks, 1 tbsp cornflour, zest & juice of 2 large lemons (≈150 ml), 75 g cold unsalted butter (diced) | Cook on low steam; avoid overheating to keep curd silky. |
| White Chocolate Cream Cheese Frosting | 375 g unsalted butter (softened), 200 g icing sugar, 300 g full‑fat cream cheese (Philadelphia), 150 g melted white chocolate, squeeze of lemon juice | Whip butter until fluffy before adding the rest to get a light texture. |
Additional essentials
- Equipment: Electric hand or stand mixer, two 20 cm loose‑bottomed round cake tins lined with compostable baking paper.
- Decorations: Candied lemon slices, fresh lemon zest for garnish.
- Storage: Keep the cake in the fridge for up to 4‑5 days; let it come to room temperature before slicing for best flavor.
Step‑by‑Step Instructions
Follow these numbered steps closely to ensure each layer comes out perfectly.
Step 1 – Preparing the Cake Batter
- Pre‑heat the oven to 160 °C (fan‑orase 4).
- Using a stand mixer fitted with the paddle attachment, beat 375 g softened unsalted butter and 300 g caster sugar at medium speed until pale and fluffy (6–8 minutes). Scrape down the sides of the bowl twice.
- Add 5 medium free‑range eggs one at a time, letting each one incorporate fully before adding the next. After the last egg, scrape the sides again and beat for 2 minutes.
Step 2 – Sifting & Folding
- Lightly sift the 375 g self‑raising flour, 1 tsp bicarbonate of soda, and 2 tsp ground ginger together.
- Gently fold the dry mixture into the wet batter with a figure‑of‑eight motion, just until combined.
- Fold in 300 g grated courgettes and the zest of 4 lemons.
- Divide the batter evenly between the two lined 20 cm cake tins. Smooth the tops and bake for 25–30 minutes. A skewer poked in the centre of each cake should come out clean.
Tip: Let the cakes cool in the tins for 10 minutes before transferring to a wire rack. This helps the edges set and prevents cracking.
Step 3 – Whipping the Lemon Curd
- In a medium heat‑proof bowl, whisk together 115 g caster sugar, 3 free‑range eggs + 2 yolks, 1 tbsp cornflour, the zest of 2 lemons, and 150 ml of lemon juice.
- Place the bowl over a saucepan of barely simmering water (double boiler) and stir constantly for 15–20 minutes or until a thick, glossy consistency is achieved.
- Whisk in cold butter (75 g) cut into 2‑cube pieces. Place plastic wrap directly onto the surface of the curd to prevent skin formation. Let it cool completely.
Step 4 – Constructing the White‑Chocolate Cream Cheese Frosting
- Beat 375 g softened butter with 200 g icing sugar in a stand mixer until fluffy.
- Gradually beat in 300 g cream cheese until the mixture is smooth.
- Add 150 g melted white chocolate and a squeeze of fresh lemon juice; beat again until fully incorporated.
- Cover and chill in the fridge for 1–2 hours until the buttercream firms up.
Step 5 – Assembling the Cake
- Slice each cooled cake horizontally into two layers (you’ll end up with six fluffy rounds).
- Place a bottom layer on a serving plate or cake stand, an upside‑down layer bonded with a dab of buttery frosting.
- Spread a generous spoonful of frosting over the layer, then add about a third of the lemon curd.
- Repeat the frosting‑curd layering with the second set of cake layers twice more, finishing with the topmost cake layer.
Step 6 – Final Touches
- Chill the assembled cake for 30 minutes to firm the buttercream.
- Apply a thin crumb coat of frosting around the top and sides of the cake. Return to the fridge for another hour for the crumb coat to set.
- Finally, spread or swirl the remaining frosting to finish the design.
- Garnish with candied lemon slices (decorative and extra citrusy).
Presentation Tip: A dusting of toasted almond crumbs adds a delightful crunch and a nutty contrast to the bright citrus flavor.
Serving Suggestions & Variations
| Idea | How to Execute |
|---|---|
| Glazed Delight | Drizzle a thin lemon glaze (combine lemon juice, powdered sugar, and a splash of water) over the top of the finished cake for an extra shiny finish. |
| Fruit‑y Twists | Add fresh berries (raspberries or blueberries) to the layer of frosting between cake tiers for a pop of color and freshness. |
| Nutty Crunch | Sprinkle chopped pistachios or crushed amaretti cookies on the frosting before chilling to add texture. |
| Savory Spin | Replace the lemon curd with a tangy yogurt‑based sauce, and add rosemary for an aromatic variation that pairs well with grilled meats. |
| Gluten‑Free Adaptation | Substitute the self‑raising flour with a pre‑mixed gluten‑free blend, and adjust the leavening accordingly. |
| Vegan Approach | Use plant‑based butter, dairy‑free cream cheese, and a vegan white chocolate alternative. Keep in mind the texture may be slightly different. |
When serving, let the cake rest at room temperature for 10‑15 minutes before slicing. The layers will be more cohesive and the frosting easier to cut.
Conclusion
The Lemon and Courgette Cake with White Chocolate Cream Cheese Frosting is a testament to how simple, fresh ingredients can come together to create a dessert that feels both indulgent and thoughtful. From the bright enthusiasm of the lemon curd to the whisper of courgette moisture, every component is designed to complement, not overpower.
Its approachable recipe, gentle baking time, and understated elegance make it a favorite for novice bakers looking to impress. Whether you’re hosting a brunch, celebrating a milestone, or simply craving a reward for a successful week, this cake is ready to deliver. Don’t forget to experiment with the variations to keep your dessert menu fresh and fascinating.
Happy baking and enjoy every slice of sunshine on your plate! 🌞🍰
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