Lemon and Cucumber Cake with Gin Icing
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
12
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Calories
325 kcal
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Course
Dessert
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Cuisine
International
Lemon and Cucumber Cake with Gin Icing
Description
This Lemon and Cucumber Cake with Gin Icing uses pureed cucumber and fresh lemon juice and zest to infuse moisture and a fresh, mild flavor into the batter. The cream butter and sugar creaming method helps create a light texture, while the careful mixing of dry and wet ingredients maintains a tender crumb. Baking times vary depending on pan size, ensuring a clean skewer test for doneness.
The gin icing blends softened butter, confectioner's sugar, and gin to produce a smooth, flavored topping that complements the subtle cucumber and lemon combination. The cake is best cooled completely before icing to avoid melting the topping.
This cake works well as a light dessert or an afternoon treat and offers a different take on citrus cakes by incorporating cucumber for moisture and freshness. Using gin in the icing adds a mild botanical note that enhances the overall flavor profile.
Ingredients
For the Lemon and Cucumber Cake:
- 200 g cucumber (about half an English cucumber)
- lemon zest and juice of half
- ⅔ cup butter softened
- ¾ cup granulated sugar 150g
- 1½ teaspoons vanilla extract
- 2 egg
- 1 ¾ cups all-purpose flour plain
- 2 teaspoons baking powder
For the Gin Icing:
- ⅓ cup butter softened
- 1 ½ cups icing sugar confectioner's sugar, powdered, 200 g
- 1 tablespoon gin or substitute lemon juice
Instructions
- Preheat the oven to 170C/325F. Lightly grease 2 x 7in cake tins, 3 x 6in tins, or one 9 inch round cake tin.
- Wash and leave the skin on the cucumber and de-seed it by cutting it in half lengthways and scraping the seeds out with a teaspoon. Cut into chunks and puree until smooth. Stir in the lemon juice.
- Cream the butter, lemon zest, sugar and vanilla together for a few minutes until light and fluffy.
- Add the eggs, one at a time, beating each one in well.
- Add the baking powder to the flour and mix. Into the wet ingredients, stir in ⅓ of the flour mixture, then gently mix in ⅓ of the cucumber and continue until it is all combined.
- Bake in the preheated oven for 30 minutes or until an inserted skewer comes out clean (it will take less time for the three small tins and slightly longer for the larger 9in tin). Allow to cool for five minutes in the tin and turn out on a wire rack to cool completely before icing.
For the Gin Icing:
- Beat the butter, icing sugar and gin together until smooth and fluffy. Keep in the fridge until ready to ice the cake. (To frost all the way around the cake, double the amount).
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 67mg | 22% |
| Sodium | 146mg | 6% |
| Potassium | 120mg | 3% |
| Sugar | 29g | 58% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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