Lemon Cucumber Cake
User Reviews
5
Lemon Cucumber Cake
Description
Lemon Cucumber Cake uses fresh English cucumber, which is peeled only partially by removing seeds while retaining skin for added moisture and mild flavor. The cucumber is pureed with lemon juice, lending a refreshing brightness to the batter made from creamed butter, sugar, and eggs. Flour and baking powder are sifted and folded in alongside the cucumber puree, ensuring a tender crumb structure. After baking until golden and a toothpick inserted comes out clean, the cake cools before being layered with a smooth frosting made from butter, powdered sugar, and elderflower cordial or lemon juice. This frosting enhances the cake's lemon flavor without overpowering the subtle cucumber element.
The cake offers a moist, tender texture with a gentle citrus tang and a hint of cucumber freshness, making it interesting and light. It pairs well as a spring or summer dessert and can be served simply alongside tea or coffee.
No notes were provided for additional preparation or storage tips.
Ingredients
- 7 ounces English cucumber about half a cucumber (200g)
- lemon zest and juice of half
- ⅔ cup butter at room temperature (150g)
- ¾ cup sugar 150g, granulated white
- 1 ½ teaspoons vanilla extract
- 2 egg large
- 1 ⅔ cups all-purpose flour plain flour (200g
- 2 ½ teaspoons baking powder
For the frosting
- ⅓ cup butter (75g) at room temperature
- 1 ⅛ cups powdered sugar 150g, icing sugar
- 1 tablespoon elderflower cordial or lemon juice
Instructions
- Preheat the oven to 350°F/180°C. Lightly grease 2 x 8inch round cake pans.
- 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 add to a blender along with the lemon juice.
- Add the butter, lemon zest, sugar and vanilla to a large mixing bowl and cream by beating it for a few minutes with an electric mixer until light and fluffy. Add the eggs, one at a time, beating each one in well.
- Sift the flour and baking powder into a bowl.
- Add ⅓ of the flour mixture to the creamed butter/sugar and beat. Beat in ⅓ of the pureed cucumber. Repeat until both the flour and cucumber mixtures are used up.
- Divide the mixture between the cake pans and spread evenly to the edges. Bake in the preheated oven for 35 minutes or until risen, golden and an inserted toothpick comes out clean. Allow to cool in the pans for 10 minutes, then turn out on a wire rack to cool completely before icing.
For the frosting
- Beat the butter, icing sugar and cordial (or lemon juice) together until smooth and fluffy. Keep in the fridge until ready to ice the cake.
- Spread ½ of the frosting onto one of the cakes, then place the other cake on top and spread the remaining frosting onto the top. Serve and enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 150mg | 6% |
| Potassium | 136mg | 3% |
| Sugar | 30g | 60% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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