Cucumber Cake Recipe Easy Sweet

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LEMON CUCUMBER CAKE



Lemon Cucumber Cake image

This sweet Lemon Cucumber Cake is made with fresh cucumbers and zesty lemon. Enjoy the unique fresh flavors of summer in layer cake form.

Provided by Kate Hackworthy | Veggie Desserts

Categories     Dessert

Time 50m

Number Of Ingredients 11

7 ounces English cucumber (about half a cucumber (200g))
Zest and juice of half a lemon
⅔ cup butter (at room temperature (150g))
¾ cup granulated white sugar (150g)
1 ½ teaspoons vanilla extract
2 large eggs
1 ⅔ cups all purpose flour (plain flour (200g))
2 ½ teaspoons baking powder
⅓ cup butter ((75g) at room temperature)
1 ⅛ cups powdered icing sugar (150g)
1 tablespoon elderflower cordial or lemon juice)

Steps:

  • 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.

Nutrition Facts : Calories 324 kcal, Carbohydrate 42 g, Protein 2 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 150 mg, Sugar 30 g, ServingSize 1 serving

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