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Courgette & Thyme Lemon Drizzle Cake | Farmhouse Table Company

Courgette & Thyme Lemon Drizzle Cake

If you have a bit of a courgette glut on your hands, then baking cakes is a great way of using them up! This lemon drizzle cake is seriously good...


For the cake:

  • 200g self raising flour
  • 175g butter, softened
  • 175g caster sugar
  • 3 eggs
  • 1 tsp baking powder
  • 2 courgettes (approx 250-300g total weight), grated
  • 5 sprigs thyme, leaves picked
  • zest of 1 lemon

For the drizzle:

  • juice of 1 lemon
  • 60g granulated or caster sugar
  • 2-3 sprigs of thyme, leaves picked


  1. Pre-heat the oven to 180c
  2. Grease/line a standard sized loaf tin
  3. Put the flour, butter, eggs, baking powder and sugar into a mixer and mix well.
  4. Turn the mixture out into a mixing bowl and add the lemon zest, grated courgettes and thyme leaves. Mix with a wooden spoon.
  5. Pour the mixture into the loaf tin and put into the oven for 25-35 minutes until the top is golden and a skewer comes out clean when prodded into the centre.
  6. Once cooked, remove from the oven and leave in the tin for 5 mins to cool.
  7. Remove cake from tin and place on a cooling rack.
  8. While the cake is cooling, mix the lemon juice, sugar and remaining thyme leaves in a bowl.
  9. While the cake is still a little warm, pour the drizzle over the top.
  10. Wait until completely cool for the topping to crunch up and then tuck in!