Courgette & Thyme Lemon Drizzle Cake

IMG_2314How delinquent have I been? Very.  No posts since Christmas – that’s dreadful, especially as I’ve cooked some terrific recipes in that time. There are always excuses, plenty of things to soak up the limited amount of free time I seem to have these days but hopefully I’m going to start to turn this around again.

It’s that time of year again – veggie glut in the garden.  Most noticeably, courgettes.  Over the years I’ve used my courgette gluts up with some terrific bolognese, a great range of pickles, and resorting to dehydration which gave me amazing summer ingredients for winter soups and stews. This year I’ve decided that I’m going to resort to a number of courgette based cakes.

Inspired by a traditional Victorian Rosemary Shortbread recipe I made a couple of months back (note to self – write that one up too…), I’m starting with a Courgette and Thyme Lemon Drizzle Cake.  You’d be surprised the effect that herbs can have on what we would consider to be modern classics, but they’ve been used for years and add a great new dimension.  As with the shortbread, I reckon this would work equally well with rosemary or lavender  


  • 210g Golden Granulated Sugar
  • 2 tsp Fresh Thyme Leaves
  • 200g Courgette, washed & grated
  • 125ml Vegetable Oil
  • 1 Large Egg
  • 2 Lemons, juice & zest
  • 200g Plain Flour
  • 1/2 tsp Salt
  • 1/2 tsp Bicarbonate of Soda
  • 1/4 tsp Baking Powder


  • Preheat a fan oven to 150oC
  • In a large bowl add 90g of the sugar
  • In a food processor, blitz the remaining 120g of the sugar with the thyme.  Take half of this sugar thyme mix and add to the large bowl and set the rest aside
  • Add in the grated courgette, oil, egg and lemon zest and beat well
  • Sift in the flour, salt, baking powder & bicarb into the bowl and mix to form a smooth batter
  • Line a loaf tin with greaseproof paper and pour in the batter
  • Cook in the oven for 50-60 minutes
  • Meanwhile make the drizzle by heating the lemon juice and remaining thyme sugar in a pan.  Bring to a rolling boil, stirring until the sugar is dissolved then remove from the heat. Set aside
  • When the cake is cooked remove from the tin but keep the greaseproof paper attached to the cake – this will help retain the drizzle
  • Stab the cake across the top with a skewer and brush on about half of the lemon syrup.  Allow to soak in for a couple of minutes then continue to brush in the remaining syrup
  • Allow to cool before serving in polite slices 



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