Moist Courgette and Lemon Cake

The summer glut of courgettes is obviously over. But I recently came across this recipe, which I’d put together last year as a last resort to use up the daily deliveries of the vegetable from my dad’s allotment.
Now I know what you’re thinking - courgette, in a cake? But let’s not forget the popularity of chocolate beetroot cake in recent years.
You won’t taste the courgette, I promise. What you’ll get is a lovely moist sponge with a fresh, zesty lemon flavour. Make it now and taste the summer.

Buy it:
2 medium courgettes, grated
2 large eggs, beaten
125ml melted, unsalted butter
150g light muscovado sugar
225g self-raising flour
1tsp bicarbonate of soda
Zest and juice of one lemon

Icing: 100g unsalted  butter, 300g icing sugar, zest and juice of one lemon

Do it:
1. Line a 23cm cake tin, or square brownie tin with greaseproof paper and pre-heat the oven to 180c.
2. Mix together the butter and  sugar, ensuring that no lumps of sugar remain,
3. Add the eggs, flour, courgettes, lemon juice and zest and stir until well combined.
4. Add the bicarbonate of soda and stir well.
5. Pour the batter into the lined tin and place in the middle of the oven for 30 to 40 minutes. Check it after 30 - if the sponge springs back when you touch the centre its ready.
6. Allow the cake to cool.
7. Whisk the ingredients for the icing together and pour over the cake when it has completely cooled.
8. Serve with a nice cup of Lady Grey tea.