Courgette, Thyme & Lemon Drizzle cake

March 24, 2023

This article was written for Annabel & Grace, which is now part of Rest Less.

Courgette, Thyme & Lemon Drizzle cake

Recipe by Created by Riverford Farm, tried u0026 tasted by AnnabelCourse: Sweet TreatCuisine: BritishDifficulty: Easy


Prep time


Cooking time




Total time



A great combination whilst not losing the delicious lemon drizzle taste, it is very moist and makes the lemon a bit less tart. I baked one cake, and it disappeared in the afternoon!


  • 180g caster sugar

  • 2 lemons

  • 2 courgettes

  • fresh thyme

  • 3 eggs

  • 200g self-raising flour

  • 1 tsp bicarbonate of soda

  • 75g ground almonds

  • 180g unsalted butter

  • 6 tbsp milk

  • salt


  • Put your oven on to preheat to 180℃/Gas 4. Line your loaf tin with baking parchment. Remove 2 tbsp of sugar and keep it on one side.
  • Zest and juice the lemons. Coarsely grate 200g of courgette. A handful at a time, give the courgette a firm squeeze over the sink to remove some of the excess water. Strip enough thyme leaves from the stalks to give you a generous full.
  • Put the butter and remaining sugar into a mixing bowl and whisk them together with half the lemon zest until light, pale and fluffy; this may take 3-4 minutes. Whisk in the eggs, one at a time, until well incorporated.
  • Now sift in the flour and bicarbonate of soda. Tip o the courgettes, ground almonds, thyme leaves, a pinch of salt, and the milk. Gently fold everything together, taking care not to overmix it; stop as soon as you stop seeing any dry parts in the mix.
  • Scrape the mix into the loaf tin and level it with the back of a spoon. Transfer to the oven and bake for 45 mins or until a skewer or knife tip comes out clean. Cover it loosely with foil if it looks like burning on the top before the centre is cooked. Leave to cool in the tin.
  • While the cake is cooling but still warm, mix the remaining sugar and lemon zest with the lemon juice. Lightly prick the top of the cake all over with a skewer or knife tip and spoon the sweet juice across the cake. Once completely cooled, serve in generous slices.


  • For the lightest results, you need to bring the wet and dry ingredients together without overmixing. Avoid using an electric mixer for this bit. Use a spatula or wooden spoon instead.
  • Instead of laboriously cutting and folding the parchment to line the tin, simply scrunch it into a ball under warm running water – it will become soft and pliant. Lightly grease the tin. Lay the parchment in and use a rolled tea towel to press it into the sides and corners.

Celebrating The Wine Society’s 150th anniversary 

The Wine Society is one of the UK’s leading wine merchants. A one time payment of just £40 gets you lifetime access to The Wine Society, unlocking access to honestly priced, world-beating wines. Plus, free, next day delivery on all orders with £20 off your first order. T&Cs** apply.

**If your order is for a gift, the recipient must be over 18 years. By placing your order, you confirm that the recipient is over 18 years old.

Join now

Get the latest ideas, advice and inspiration

No spam. Just useful and interesting stuff, straight to your inbox. Covering jobs, finance, learning, volunteering, lifestyle and more.

By providing us your email address you agree to receive emails and communications from us and acknowledge that your personal data will be used in accordance with our Privacy Policy and Terms and Conditions. You can unsubscribe at any time by following the link in our emails.

Enjoying Rest Less? Help us reach more people like you

Leave us a rating Want to tell us something?