Pear, Courgette and Lemon pound cake

Serves: 8 – 10


3tbsp Linwoods Milled Flaxseeds
200g courgette
Finely grated zest 1 lemon
275g plain flour, plus extra for dusting
1 tsp baking powder
1/2 tsp bicarbonate of soda
150ml sunflower oil
175g maple syrup
Lime and lemon zest, to decorate

For the icing
2 tbsp maple syrup
100g Koko Dairy Free Soft Cream Cheese 
Finely grated zest 1 lemon, plus juice of 1/2


1.Preheat the oven to 170°C, gas mark 3, and line a 900g loaf tin with baking parchment. Put the flaxseed in a small bowl with 9 tbsp (135ml) of cold water. Mix together and set aside to make ‘flax eggs’. Grate the courgette into a bowl and add the lemon zest. Sieve the flour, baking powder and bicarbonate of soda into another mixing bowl, then mix together leaving a well in the middle.

2. In a separate bowl, mix the sunflower oil, maple syrup and the flax eggs together. Pour the wet ingredients into the dry ingredients and mix together until all the flour is incorporated. Add the grated courgette and lemon zest and mix this right the way through until you have a smooth, uniform batter. Pour the mixture into the lined loaf tin and bake for 1 hour.

3. Meanwhile, make the icing. Using a food processor or stick blender, add all the icing ingredients and blend until smooth, then cover and leave in the fridge to set.

4. Remove the cake from the oven. Check that the cake is cooked through by sticking a skewer into the cake, it should slide out clean. Leave until cool enough to handle, then remove from the tin and leave to cool completely on a wire rack. Spread the chilled icing evenly over the top and decorate with a little lemon and lime zest, before serving.

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