Courgette, Lemon and Thyme Sponge

A delicious treat which can be considering on the healthy side - it is full of fruit and veg of course.

Cakes and bakes
Courgette, lemon and thyme cake
  • Preparation time 10 mins (prep. time)
  • Cooking time 30 mins (cooking time)
  • Serves 12


  • Margarine 350g
  • Caster Sugar 300g
  • Gluten free self-raising flour 400g
  • 7 eggs
  • 1 lemon
  • 5g baking powder
  • 5g bicarbonate soda
  • 300g Courgette – grated
  • 15g fresh thyme, leaves stripped and chopped
  • 1tsp of Xanthan gum

To Top

  • 50g Courgette, julienne
  • 50g Caster Sugar
  • 1 lemon
  • Frosting
  • 100g margarine
  • 150g icing sugar
  • 50g honey


  1. Beat the margarine and sugar until light and fluffy. Add the eggs and 100g of the flour, beat again.
  2. Add the remaining flour, baking powder, bicarbonate of soda, courgette, lemon juice and zest, thyme and Xanthan gum.
  3. Fold through gently until combined.
  4. Divide between two 18.5 inch lined baking tins. Put into the oven at 160 for 25-30 minutes until risen and cooked through, test with a skewer; remove from the oven and leave to cool.
  5. Place the sugar in a pan with the lemon juice and bring to the boil.
  6. Add the julienned courgette and lemon zest boil for a couple of minutes until softening, remove from the heat.
  7. Place the courgette on a lined tray and leave to go cold.
  8. Make the frosting by whisking the ingredients together until smooth, place one of the cakes on a board and level the top.
  9. Spread the frosting evenly over the cake.
  10. Place the remaining cake on top of the frosting and scatter over the candied courgette.