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