This sweet Lemon Cucumber Cake is made with fresh cucumbers and zesty lemon. Enjoy the unique fresh flavors of summer in cake form for any occasion or get-together!
When you have an abundance of cucumbers during the summer, it can be hard to figure out how to use them all. There are many unusual ways to enjoy cucumber, and cucumber cake is a great way to use them up while still enjoying a delicious and sweet treat!
The cucumbers in this cake help keep it moist, and the elderflower frosting gives it a beautiful floral flavor. But don't worry if you don't have any - just use lemon juice for a lemon frosting.
Desserts made with vegetables are always a good idea, and this cake is no exception!
This veggie dessert is easy to make and can be served at any spring or summer function, including:
- Backyard barbecues
- Baby or bridal showers
- Pool parties
No matter how you enjoy it, this cake will surely be a hit with anyone who enjoys the refreshing taste of cucumbers!
This recipe for Lemon Cucumber Cake was originally posted on 19 August 2013 and updated on 20 September 2022 with new photos, step by step tutorial and slightly adapted recipe (to make it work in 8 inch pans, not 7 inch pans).
Why You'll Love This Recipe
A great way to use up an abundance of fresh summer cucumbers.
This cake is easy to make yet elegant and sophisticated.
The elderflower icing adds a beautiful floral flavor.
The cucumbers help keep the cake moist and add a refreshing taste.
- Cucumber - This simple garden vegetable gives the cake a fresh taste and a moist texture.
- Lemon Zest & Juice - Adds a bright citrus flavor to the base of the cake, which brings out the other natural flavors.
- Butter - Adds a rich texture and buttery flavor to the base of the cake.
- Granulated Sugar - Gives the cake a sweet flavor.
- Vanilla Extract - Adds a fragrant vanilla flavor that pairs well with the freshness of lemon and cucumber.
- Eggs - Helps bind the cake batter together to help it set while baking.
- All Purpose Flour - Flour's main dry ingredient holds everything together, creating its classic cake texture.
- Baking Powder - Helps the cake rise and become fluffy when baked.
FOR THE ELDERFLOWER ICING:
- Butter - Gives the frosting a thick and rich texture with a buttery flavor.
- Confectioners Sugar - Adds sweetness to the icing and gives it a thick, spreadable texture.
- Elderflower Cordial or Lemon Juice - Adds a light touch of elderflower flavor to the cake. You can also use lemon juice if that isn't available. Make your own elderflower cordial.
Please see the recipe card below for quantities.
Wondering how to make this Lemon Cucumber Cake recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat the oven to 180C/350F. Lightly grease 2 x 8inch cake pans. Set aside.
Puree the cucumber: 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.
Assemble the wet ingredients: 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.
Mix the cake batter: 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.
Bake and cool: 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.
Make the frosting: Beat the butter, sugar, and cordial or lemon juice together until smooth and fluffy. Keep in the fridge until ready to frost the cooled cake. Enjoy!
Make sure the cucumber is fully pureed until smooth in order to avoid lumps in the cake batter.
Be sure to zest the lemon before juicing it to get the most flavor out of the fruit.
When mixing the wet and dry ingredients, be careful not to overwork as this will make the cake tough.
You can use lemon juice if you don't have elderflower cordial for the frosting.
Let the cake cool completely before icing it; otherwise, the heat will melt the icing.
Bring to a brunch alongside a Breakfast Pancake Board.
Serve with Cucumber Collins Cocktail to enjoy during happy hour.
Serve on a cake plate and surround it with Cucumber Mint Cupcakes for a beautiful presentation.
Add in the zest of an additional lemon for a more citrusy cake.
Try using lime juice and zest instead of lemon for a different flavor profile.
You could also use mint or lavender cordial to flavor the elderflower icing.
If you want a more classic cucumber cake flavor, you can add in ¼ teaspoon of cucumber extract.
Top the cake with fresh berries or edible flowers for a pretty touch.
The cooled cake can be stored in an airtight container at room temperature for up to 48 hours or in the fridge for up to a week. The elderflower icing can be made ahead of time and kept in the fridge for up to a week. Just re-whip it before using to get the same consistency.
To freeze the icing, place it in a freezer-safe container for up to two months. Defrost overnight in the fridge and re-whip before using. The cake itself can be frozen, un-frosted, for up to two months when wrapped tightly in plastic wrap and stored in an airtight container or bag.
Yes, you can make cucumber cake gluten free by using a gluten free all-purpose flour blend in place of the regular flour. Be sure to check your other ingredients for gluten.
The best cucumbers to use for this cake are English cucumbers because they have thinner skin and fewer seeds.
Yes, this recipe can easily be made into mini cucumber cakes. Just grease and flour a 12-slot muffin tin and divide the cake batter evenly between the slots. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly in the tin and then remove to a wire rack to cool completely before icing.
Elderflower cordial is a concentrated syrup that is made from elderflowers. It has a floral flavor that is perfect for this cucumber cake. You can find it in the grocery store near the other cordials and syrups or online. Or make your own elderflower cordial.
More Cakes Using Vegetables
- Vegetable Peeling Cake (Carrots, Parsnips)
- Maple Parsnip Cake with Sweet Potato Frosting
- Vanilla Spinach Cake
- Chocolate Cauliflower Cake with Caramel Frosting
- Tomato Soup Cake
- Chocolate Beetroot Cake
If you like vegetable cakes, my cookbook, Veggie Desserts and Cakes, is now available on Amazon (UK, Canada, USA, Australia and more) - affiliate link
Lemon Cucumber Cake
- 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
For the frosting
- ⅓ cup butter (75g) at room temperature
- 1 ⅛ cups powdered icing sugar 150g
- 1 tablespoon elderflower cordial or lemon juice)
- 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.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.