Sort ingredients
egale1
QR Code
Listen
Pdf
Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin. In a large bowl, beat together the oil, caster sugar, and eggs with a wooden spoon until smooth.
Stir in the lemon zest and juice and the grated courgette. Sift in the flour and bicarbonate of soda and fold in gently until no floury patches remain. Tip into the prepared tin and bake for 55min-1hr until risen, golden and a skewer inserted into the centre comes out clean
Remove from the oven and gently pierce all over with a toothpick or skewer.
Make the drizzle by stirring half the lemon zest with the remaining drizzle ingredients together in a small bowl. Spoon this over the top of the hot cake and allow to cool completely in the tin.
Sprinkle over the remaining zest. Remove cake from tin and serve in slices.