5 from 44 votes
Lemon and Cucumber Cake with Gin Icing
The Lemon and Cucumber Cake with Gin Icing combines grated cucumber and fresh lemon zest into a moist cake batter, resulting in a tender, lightly flavored cake. The addition of gin into the icing creates a unique topping that balances sweetness with a subtle kick. This cake is baked gently to ensure a soft crumb and is topped with a creamy, boozy icing that enhances the citrus notes.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
12
Calories:
325 kcal
Course:
Dessert
Cuisine:
International
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 325
% 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.