Lemon Cucumber Cake Recipes

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

Ingredients

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

REFRESHING CUCUMBER LEMONADE

Refreshing Cucumber Lemonade image

Cucumber is the perfect complement to the traditional summer lemonade. Display it in the pitcher with cucumber and/or lemon slices.

Provided by DASHKAYDOT

Categories Drinks Recipes Lemonade Recipes

Time 50m

Yield 4

Number Of Ingredients 4

Ingredients

1 cup water
½ cup white sugar
1 cucumber, sliced
6 lemons, juiced

Steps:

Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until cool.
Place the cucumber slices in a blender or food processor; blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes.
Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.

Nutrition Facts : Calories 140.9 calories, Carbohydrate 45.5 g, Fat 0.6 g, Fiber 8.2 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 8.2 mg, Sugar 26.2 g

LEMONY CUCUMBERS

Lemony Cucumbers image

This is my Grandmother's favorite cucumber recipe.

Provided by Karen Bush

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 4h10m

Yield 7

Number Of Ingredients 8

Ingredients

2 cucumbers, sliced
¼ cup white wine vinegar
2 tablespoons white sugar
2 teaspoons celery seed
⅛ teaspoon ground black pepper
¾ teaspoon salt
2 tablespoons chopped onion
1 tablespoon lemon juice

Steps:

In a mixing bowl, combine the cucumbers, vinegar, sugar, celery seed, pepper, salt, chopped onion and lemon juice. Toss, cover and chill for 4 hours.

Nutrition Facts : Calories 26.7 calories, Carbohydrate 6.4 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.5 g, Sodium 252.4 mg, Sugar 4.7 g

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