Cucumber Cake! This delicate green cucumber cake tastes like a lemon sponge with a subtle, refreshing flavour from the cucumber. It's a summery vegetable cake that's topped with a fun gin frosting.
Cucumber works fantastically well in cake. I should know, I've tried soooo many vegetable cakes for this blog!
The gin gives light botanical flavours to the sweet icing to compliment the lemon and cucumber in the cake.
Cucumber lends a cool and refreshing subtle flavour to the lemony sponge in this cake. You can just about taste it, but if you weren't looking for a cucumber flavour, you probably couldn't quite place it.
It's overpowered by the lemon, but it's there in the background. Cucumber makes it delicately green and beautifully moist.
The gin gives light botanical flavours to the sweet frosting to compliment the lemon and cucumber in the cake.
Choose your favourite gin to get all of those lovely botanical flavours shining through the sweet icing.
Strictly for grown ups, it works very well with the cucumber cake. No gin? Just use lemon juice.
If you love the idea of cucumbers in desserts, be sure to also try Cucumber Lemon Granita, Lemon and Cucumber Cake, or Mint Cucumber Cupcakes with Rose Frosting.
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Cucumber
Cucumber is mostly water, so it is a perfect moisture agent for cakes.
It works similarly to zucchini in zucchini bread, disappearing into the crumb and preventing the cake from drying out.
It also adds a very subtle vegetal freshness that pairs well with lemon.
Why You Should Make This Recipe
• Cucumber Cake has a fresh flavor profile that stands out from typical lemon cakes.
• The cucumber keeps the cake moist without extra oil or heavy richness.
• The gin frosting is quick to whisk together and adds pleasant complexity.
• It is easy to slice and serve at room temperature, making it great for gatherings.
• It uses simple everyday ingredients and does not require special tools.
Ingredients
• Cucumber. Adds moisture and a subtle freshness that softens the crumb without giving a strong vegetable flavor.
• Lemon zest and juice. Provides citrus brightness and helps balance sweetness. Fresh lemons make the biggest difference.
• Butter. Gives structure and richness. Soft, room temperature butter blends smoothly.
• Granulated sugar. Sweetens the batter and helps with browning.
• Vanilla extract. Adds a round, warm background flavor that complements the citrus.
• Eggs. Bind the batter and contribute to a consistent texture.
• Plain flour (all purpose flour). The base that forms the cake structure.
• Baking powder. Gives lift and lightness.
• Powdered icing sugar. The base of the frosting and dissolves smoothly.
• Gin. Brings botanical brightness and a clean finish to the glaze. Can be substituted with lemon juice if preferred.
Veggie Desserts
Love the idea of vegetables in cakes? Be sure to check out:
Storage, Freezing, Make-Ahead Advice
Store the cake covered at room temperature for up to three days. If your kitchen is warm, refrigerate it to keep the frosting firm.
To freeze, wrap the cake tightly in plastic wrap, then in foil, and freeze for up to one month. Thaw overnight at room temperature before serving.
📖 Recipe
Lemon and Cucumber Cake with Gin Icing
Ingredients
For the Lemon and Cucumber Cake:
- 200 g cucumber (about half an English cucumber)
- Zest and juice of half a lemon
- ⅔ cup (150g) butter , softened
- ¾ cup (150g) granulated sugar
- 1½ teaspoons vanilla extract
- 2 eggs
- 1 ¾ cups (200g) plain (all purpose) flour
- 2 teaspoons baking powder
For the Gin Icing:
- ⅓ cup (75g) butter, softened
- 1 ½ cups (200g) powdered icing sugar (confectioner's sugar)
- 1 tablespoon gin or substitute lemon juice
Instructions
- Preheat the oven to 170C/325F. Lightly grease 2 x 7in cake tins, 3 x 6in tins, or one 9 inch round cake tin.
- Wash and 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 puree until smooth. Stir in the lemon juice.
- Cream the butter, lemon zest, sugar and vanilla together for a few minutes until light and fluffy.
- Add the eggs, one at a time, beating each one in well.
- Add the baking powder to the flour and mix. Into the wet ingredients, stir in ⅓ of the flour mixture, then gently mix in ⅓ of the cucumber and continue until it is all combined.
- Bake in the preheated oven for 30 minutes or until an inserted skewer comes out clean (it will take less time for the three small tins and slightly longer for the larger 9in tin). Allow to cool for five minutes in the tin and turn out on a wire rack to cool completely before icing.
For the Gin Icing:
- Beat the butter, icing sugar and gin together until smooth and fluffy. Keep in the fridge until ready to ice the cake. (To frost all the way around the cake, double the amount).
Nutrition
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.
Scott says
It certainly was refreshing and delicious.
Marilyn says
Just found your recipe and it is AMAZING! I've made it multiple times and everyone likes it so much, that my niece asked me to make this for her wedding cake!!
Kate Hackworthy says
Oh wow! I hope she loves it as her wedding cake!
Catherine Brown says
Wow, this cake was fantastic! I love lemon and cucumber together, but never, ever considered using them together in a cake! It was incredible. So glad I found your site!
kathleen waslov says
Just finished making a 9" round pan version. I followed the directions precisely, measuring each ingredient by weight. Mine turned out a bit WET after 35 minutes of baking at 325 F. It tastes great but not so pretty.
I plan to repeat and drain the cukes and/or cook longer. Also I may double the recipe in order to get 2 layers. This recipe would make a good 2-3 layer cake but only if each layer is 5, 6, or 7 inch pans.
Stephanie says
This was such a cool cake! I made them for a brunch and served it with G&Ts!
Sammy Tam says
So fluffy and had a great fresh subtle cucumber flavor - in a good way!
Sara says
I ended up making this recipe into mini cupcakes. It was for a social gathering where everyone was supposed to bring something made with cucumbers. I was the only person who brought a dessert and it was a huge hit. It was also a big hit with all of my neighbors! The flavors are light and are even better the next day.I would definitely make this again! Looking forward to trying more of your recipes. One more thing…I used the gin to make the icing and only needed a half recipe for the cupcakes.
Thank you!
Nellie Tracy says
I am a huge fan of any kind of lemon cake so I was very excited to try this awesome new recipe! IT DIDN"T DISSAPOINT loved it.
Mary Bostow says
Wow, this was stunning! ] really impresses! I really like! Thank you.
Kate says
This recipe was amazing!! Made this for my brothers birthday!
Kim says
I really want to try this.
It says half an English cucumber. I have several cucumbers from my garden.
Can you use regular cucumbers if you remove the seeds.
Kate Hackworthy says
Hi, that is absolutely fine. If it's very large, use a little less than half the cucumber.
Lauren says
This recipe sounds great, just wondered if anyone has tried substituting the sugar for something like maple syrup? Or would that not work?
Christine says
Vegetables inspire me too, and I'm really loving your site for all the creative recipes. Happy blog birthday! Tried this crazy cake and it was awesome!!
Diana Torres says
Cucumber cake is delicious!
Lauren says
LOVED this cake.So unique and creative!
Chrissie says
This just sings SUMMER! Cucumber AND gin, what's not to love?! And it looks so beautiful too, clever lady! Mine wasn't quite so pretty (2 layers) but it tasted incredible!!
Dahn says
It's like an adult drink baked up in a cake. WOW Loved the subtle cucumber flavour.
Lisa says
I loved the pale color of this cake and the subtle flavors.
steve says
Wow who has ever thought of such kind of a recipie ... cucumber cake!!.I tried out this recipie and it worked out for me and this was an out standing recipie. I always wait for your recipies as they are so tempting and easy to make.
Naya says
loved it
Angela says
Can this be made as cupcakes? Either way excited to try!
Vlanana says
Such a fun cake! Tasted really good. I didn't use gin in the forsting though. BUt still soo good!
Denise says
Never thought of using cucumber in a cake! But this cake wass so moist and delicious! Great recipe!
Donna says
Wow, I have to say I have never heard of a cucumber cake or a gin icing but my goodness I want to try this! Those flavors just match perfectly, and I bet this tastes just like a little slice of summer! Such creativity, can't wait to try this out
JC says
I made this today - minus the frosting (no gin!). I thought the flavor was really nice. It has a nice light flavor. A perfect summer cake!
Kate Hackworthy says
I'm glad you enjoyed the cake!
Felicia says
I finally made this a couple months ago, and loved it so much! It was easy to make, and a real hit at my party: people thought it was refreshing, tasty and reminded them of a cocktail.
Vivabop says
The title mentioned 3 magic words lemon, gin and cake so I just had to find out more! Adding the cucumber is very novel and I am sure I can convince myself that this cake represents 2 of my 5 a day! Well done on reaching 3 years and best wishes for a lifetime of success and happiness!
Katie says
I have a bumper crop of cucumbers and am making all things cucumber these days. I served this cake tonight. It was a hit. I would definitely make it again. I added gin & lemon juice & lemon rind to the icing. Deelish!
Kate Hackworthy says
I'm so glad that you liked it!! We love it here as well. Your tweaks to the icing sound fantastic. Thanks for coming back to comment! Kx
Jemma @ Celery and Cupcakes says
I used courgette in a cake recipe recently and it added a lovely moistness rather than taste. I can imagine the cucumber having exactly the same effect, lovely!
Cathy @ Planet Veggie says
Aw, what a wonderful story! I'm not a great cake lover but this sounds light and refreshing and too intriguing not to give a go.
Aimee says
Such a beautiful and tasty cake! Loved it.
Sam | Ahead of Thyme says
Yummy this cake looks so pretty and delicious!! Wish I could try some right now...
Mica @ Let's Taco Bout It Blog says
I am fascinated with your blog and so very jealous of your adventures! Our goal is to turn our blog into our day jobs. As for the recipe, I like the taste of cucumber and lemon together in a cake. From first glance, this cake looks like a sugar rush all the way through, but obviously it's not.. I plan to give this recipe a shot! Thanks for the share. Mca
jacqueline | i sugar coat it! says
Vegetables and booze...sign me up!! Congrats on all you have accomplished in the last three years!!
Claire @foodiequine says
I am all over the concept of Gin icing! As for cucumber in a cake - that makes it a salad - yes?!
Peter Block says
Happy blog birthday. I have not gotten into the veggie desserts yet. Really interesting combo of flavors. I really like the layered look of the cake.
Emma @ Supper in the Suburbs says
Happy third blog birthday 🙂 you have a wonderful slice of the Internet all to yourself which you should be very proud of! This cake looks like the perfect way to celebrate. I've never had cucumber in cake before but if courgette works I don't see why cucumber won't 🙂 great post!
Shu says
Never thought of using cucumber in a cake. Fascinating! Saw this link on Ren's blog and had to click! Will hopefully try this out soon 🙂