Photo of Courgette, lemon & poppy seed cake by WW

Courgette, lemon & poppy seed cake

Points® value
Total Time
50 min
10 min
40 min
Grated courgettes give this lush cake a lovely moist texture and flavour, which is perfectly complemented by a zingy citrus icing.



200 g

Caster Sugar

150 g

Low Fat Spread

150 g

Egg, whole, raw

3 medium, raw, beaten

White Self Raising Flour

150 g

Bicarbonate of Soda

1 teaspoon(s), level

Icing Sugar

25 g

Low Fat Soft Cheese

75 g

Poppy Seeds

1 teaspoon(s), level


½ zest(s) of 1

Lemon Juice, Fresh

2 teaspoon(s)


  1. Preheat the oven to 180ºC, fan 160ºC, gas mark 4 and line the base of a 20cm round loose-bottomed cake tin with baking paper. Coarsely grate the courgettes and squeeze out any excess liquid with your hands, then set aside.
  2. Beat together the sugar and spread with an electric whisk until pale and creamy. Gradually add the eggs. Fold in the flour and bicarbonate of soda, then gently stir in the grated courgette. Spoon into the prepared tin and level off the top.
  3. Bake for 40 minutes until the cake is golden and springs back when lightly touched. Cool for 10 minutes in the tin, then turn out onto a wire rack to cool. Beat together the icing sugar, soft cheese, lemon juice and poppy seeds, then spread over the top of the cake and sprinkle over the lemon zest. Slice and serve.


This recipe can be used to make 12 cupcakes – use paper cases in a muffin tin and bake for 20-25 minutes.