Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1/2 cup plain Greek yogurt
- 1 cup peeled and grated cucumber
- 1/2 cup chopped walnuts (optional)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Grater
- Small bowl
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease a 9-inch round cake pan with butter and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined.
4. Add lemon juice, lemon zest, and yogurt and mix until combined.
5. Slowly add dry ingredients to wet ingredients and mix until just combined.
6. Gently fold in cucumber and walnuts (if using).
7. Pour batter into prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. To make the glaze, whisk together powdered sugar and lemon juice in a small bowl until smooth.
10. Drizzle glaze over cooled cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 300
Fat: 12g
Carbohydrates: 41g
Protein: 5g
Substitutions for Ingredients
- Butter: can be substituted with coconut oil or vegan butter
- Greek yogurt: can be substituted with plain non-dairy yogurt
- Walnuts: can be substituted with any other type of nut or omitted
Variations:
- Add 1/2 cup of fresh or frozen berries to the batter for a fruity twist.
- Substitute lemon juice and zest with lime juice and zest for a lime-cucumber cake.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
Tips and Tricks:
- Make sure to grate the cucumber on the finest setting of the grater to ensure it is evenly distributed throughout the cake.
- For a sweeter glaze, add an additional tablespoon of powdered sugar.
Storage Instructions:
Cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Cake can be reheated in the microwave for 30-45 seconds.
Presentation Ideas:
- Serve cake on a cake stand or plate.
- Decorate with fresh berries, edible flowers, or chopped nuts.
Garnishes:
- Fresh berries
- Chopped nuts
- Edible flowers
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh fruit
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If cake is too dry, add an additional tablespoon of yogurt.
- If cake is too wet, add an additional tablespoon of flour.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Make sure to use freshly squeezed lemon juice for the best flavor.
- Make sure to use a clean bowl and utensils when making the cake.
Food History:
Cucumber cakes have been popular in Europe for centuries, with recipes dating back to the 16th century.
Flavor Profiles:
This cake has a light and refreshing flavor with notes of lemon and cucumber.
Serving Suggestions:
This cake is best served chilled or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A