FOR THE CAKE
150 ml vegetable oil
200 g caster sugar
3 medium eggs
3 Finely grated zest of 2 lemons and juice of 1 lemon
1 large courgette, around 200g, coarsely grated
250 g self-raising flour
1/2 tsp. bicarbonate of soda
FOR THE DRIZZLE
Finely grated zest and juice of 1 lemon
75 g granulated sugar
Step 1 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.
Step 2 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
Step 3 Remove from the oven and gently pierce all over with a toothpick or skewer.
Step 4 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.
Step 5 Sprinkle over the remaining zest. Remove cake from tin and serve in slices.
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