Frosted courgette lemon cake
Ingredients
- 250g pack unsalted butter very soft, plus extra for the tin
- 3 unwaxed lemons
- 200g golden caster sugar
- 3 eggs
- 2 medium courgettes coarsely grated (you'll need 300g/10oz flesh)
- 1 tsp poppy seed plus extra to decorate
- 1 tsp vanilla extract
- 100g self-raising flour
- 100g plain wholemeal flour
- 1 tsp baking powder
- 85g icing sugar
- 200g pack full-fat soft cheese
- 4 tbsp lemon curd (optional)
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