Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt
- 1/2 cup freshly squeezed lime juice
- 1/2 cup finely grated cucumber
- 1/2 cup confectioners’ sugar
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch round cake pan
- Hand mixer
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add the yogurt, lime juice, and cucumber to the butter mixture and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. To make the cream cheese frosting, beat the cream cheese and butter together until light and fluffy. Gradually add the confectioners’ sugar and beat until combined. Beat in the vanilla extract.
9. Spread the frosting over the cooled cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 437 kcal
Carbohydrates: 58 g
Protein: 5 g
Fat: 20 g
Saturated Fat: 12 g
Cholesterol: 81 mg
Sodium: 248 mg
Potassium: 137 mg
Fiber: 1 g
Sugar: 38 g
Vitamin A: 710 IU
Vitamin C: 3 mg
Calcium: 51 mg
Iron: 1 mg
Substitutions for Ingredients
- Greek yogurt: sour cream
- Lime juice: lemon juice
- Cucumber: zucchini
Variations:
- Add 1/2 cup of chopped nuts or shredded coconut to the batter
- Add 1/2 cup of chopped fresh or frozen fruit to the batter
Tips and Tricks:
- Make sure the butter and cream cheese are softened before using
- Grate the cucumber on the finest side of a box grater
- Let the cake cool completely before frosting
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Presentation Ideas:
- Decorate the cake with edible flowers
- Sprinkle the top of the cake with lime zest
- Drizzle the top of the cake with melted white chocolate
Garnishes:
- Lime zest
- Chopped nuts
- Shredded coconut
- Edible flowers
- Melted white chocolate
Pairings:
- Fresh fruit
- Whipped cream
- Ice cream
- Berries
Suggested Side Dishes:
- Fresh fruit salad
- Yogurt parfait
- Roasted vegetables
Troubleshooting Advice:
- Make sure the butter and cream cheese are softened before using
- Make sure the cake is completely cooled before frosting
- If the cake is too dry, add a few tablespoons of milk or cream to the batter
Food Safety Advice:
- Make sure all ingredients are fresh and not expired
- Refrigerate the cake after frosting
- Do not leave the cake out at room temperature for more than 2 hours
Food History:
Cucumber-lime cake is a modern twist on classic cakes. It is a combination of two classic flavors, cucumber and lime, that are often used in Mexican and Latin American desserts.
Flavor Profiles:
This cake has a light, citrusy flavor with a hint of cucumber. The cream cheese frosting adds a creamy, tangy flavor that pairs perfectly with the cake.
Serving Suggestions:
- Serve the cake with a dollop of whipped cream
- Serve the cake with a scoop of ice cream
- Serve the cake with a side of fresh fruit
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