A fragrant bundt cake made with coarsely grated courgette and the juice and zest of a whole lemon. The courgette keeps the sponge moist and tender. Before serving, dust it with icing sugar or pour over a lemon glaze.
In a bowl, mix the coarsely grated courgette with the freshly squeezed juice and the grated zest (yellow part only) of the whole lemon. Add the eggs, warm fat, sugars, flour and baking powder. Stir ev…
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