This Thursday we joined the rest of the Fine & Country team in hosting a charity coffee and cake morning. In true Lemon and Lime style, we had cake to feed a small army. A big thank you to everyone who popped in for a cuppa and a slice (or three!). We are thrilled to have raised £101.61 for the Padley group, a local charity who run the homeless centre in Derby.

The team voted, and Hannah’s Courgette & Lime cake was our favourite bake. To all of those who asked, here is the recipe below.

Courgette & Lime Cake

(from the Three Sisters Bake cookbook)


For The Cake:

  • 135ml sunflower oil
  • 200g caster sugar
  • 3 large eggs, at room temperature
  • 300g self-raising flour
  • tsp bicarbonate soda
  • 1 tsp baking powder
  • 335g courgette, finely grated
  • grated zest of 2 limes


For The Icing:

  • 200g full-fat cream cheese
  • 100g icing sugar
  • grated zest and juice of 1 lime
  • courgette ribbons or pomegranate seeds to decorate


  1. Preheat the oven to 160C, 320F, gas 2. Line the base and sides of the cake tin with greaseproof paper.
  2. Beat the oil, sugar and eggs together in a large bowl with an electric hand mixer for 2-3 minutes, until light and fluffy. Sift in the flour, bicarbonate of soda and baking powder and fold into the mixture. Fold in the grated courgette and lime zest.
  3. Pour into the prepared tin and bake for 40-50 minutes, until golden brown and a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool a little in the tin, then turn out onto a wire rack.
  4. To make the icing, beat the cream cheese and icing sugar together until smooth. Add the lime zest and juice and stir.
  5. Once cool, top the cake with the icing by running a spatula or palate knife back and forth over the cake creating deep grooves to give a nice textural look.