Are you ready to elevate your dessert game with a refreshing twist? Introducing the Lemon Cucumber Cake with Gin Icing—a delightful fusion of flavors that will leave your taste buds dancing with joy! This unique cake combines the zesty brightness of lemon with the subtle coolness of cucumber, all topped off with a luscious gin icing that adds a sophisticated kick. Perfect for summer gatherings or a cozy afternoon treat, this cake is sure to impress your friends and family. Don’t miss out on this extraordinary recipe that’s as fun to make as it is to eat!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup grated cucumber
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp lemon zest
- 1/4 cup gin
- 1 cup powdered sugar (for icing)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, ensuring sides are well-buttered to prevent sticking.
- Gently squeeze excess moisture from the grated cucumber using a clean kitchen towel. This prevents the cake from becoming too wet and ensures proper texture.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in lemon zest to enhance the citrus flavor profile.
- In a separate bowl, sift together flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Gently fold in the grated cucumber until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the gin icing, whisk together powdered sugar and gin in a bowl until smooth and glossy. The consistency should be thick but pourable.
- Once the cake is completely cool, drizzle the gin icing over the top, allowing it to naturally cascade down the sides.
- Let the icing set for 10-15 minutes before serving. Garnish with additional lemon zest or cucumber slices if desired.
Tips
- Squeeze the Cucumber: Be sure to squeeze out excess moisture from the grated cucumber before adding it to the batter. This step is crucial to achieving the right texture in your cake and preventing it from becoming soggy.
- Creaming Butter and Sugar: Take your time when creaming the butter and sugar together. The more air you incorporate, the lighter and fluffier your cake will be!
- Don’t Overmix: When folding in the dry ingredients and grated cucumber, be gentle! Overmixing can lead to a dense cake, so mix until just combined for the best results.
- Check for Doneness: Keep an eye on your cake as it bakes. Start checking for doneness at the 25-minute mark by inserting a toothpick into the center; it should come out clean when the cake is ready.
- Cool Completely: Allow the cake to cool completely before drizzling on the gin icing. This ensures that the icing doesn’t melt into the cake, allowing for a beautiful finish.
- Garnish for Presentation: For an extra touch of elegance, consider garnishing your cake with additional lemon zest or thin cucumber slices before serving. It not only enhances the visual appeal but also adds a refreshing aroma!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
