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Courgette, lemon and poppy seed cake with cheesecake frosting

The cream cheese icing is a favourite — pipe it on if you fancy making it a little pretty!

Prep: 15

Cook: 30

Serves: 10

    This cake evolved over time from a muffin recipe. The cake will keep for 1-3 days in the fridge but take it out for around 15 minutes before you want to cut and eat it.

    Method
    • Preheat oven 160°C/140°C fan and grease and line two 20cm round cake tins.
    • Grate the courgette and squeeze out as much liquid as possible. 
    • In a large bowl mix the courgette, sugar, oil and eggs.
    • In another bowl mix the flour, salt, bicarbonate of soda, baking powder, cinnamon, poppy seeds and lemon zest.
    • Fold the dry mixture into the courgette mixture and divide the batter equally between the two tins. 
    • Smooth the surface of each batter with the back of a spoon.
    • Bake for around 25-30 minutes until a skewer inserted into the centre comes out clean. 
    • Cool in the tin and then turn out onto a wire rack to cool completely before icing.
    • To make the cream cheese frosting: in a stand mixer with a whisk attachment whisk together the butter and cream cheese until smooth. Add the icing sugar a little at a time to avoid clouds going all over the kitchen!
    • Add the vanilla bean paste, then speed up the mixer and whisk for a minute or two. 
    • Take one cake and spoon half the frosting over the top and level with a spatula or knife. Place the other cake on top and then either spread as much of the rest of the icing as you want over, or put it into a piping bag and pipe it on. 
    • Sprinkle a little lemon zest over the top and refrigerate the cake on a pretty plate or stand.

    Find more of Stacey's recipes and tips at her new Youtube channel -  Stacey Dee's Kitchen

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