It’s finally starting to feel like spring has sprung here and with that we’re trying to spend more time outside and more time with family and friends – especially now we have a garden to enjoy! This Courgette, Lime and Pistachio Loaf Cake is the perfect dessert for a spring lunch with friends, it’s light, sweet and tangy and looks amazing!

I’ve always liked courgette cake not only for the pretty green flecks it adds to the crumb, but also for the lightness it adds to the sponge. Combined with sweet chopped pistachios and zingy lime this cake really is the perfect mix of flavours for spring and summer.

Whilst this is most definitely a traditional cake, I have made it on the healthier side with a couple of ingredient swaps. It honestly tastes great either way, so see what suits you from the ingredients list below.

Most importantly though, this cake does come with an extra boost of filling protein and light creaminess from Quark cream cheese from Graham’s The Family Dairy. Quark is naturally fat free and packed with protein. It works brilliantly in this cake to add a special flavour and texture to the sponge and in the glaze on top – kind of a cross between cream cheese and yoghurt. The protein from the Quark nicely balances out the sugar in this recipe (should you choose to use it) and adds a lightness to the cake overall.

[yumprint-recipe id=’151′]Don’t forget that this recipe makes a lot of mixture, my loaf pan was on the small side so if you find it overflows your loaf pan make the remainder into muffins!

What’s your favourite spring / summer dessert? Do you have a favourite loaf style cake?

*post in collaboration with Graham’s the Family Dairy Quark