Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely grated lemon zest
- 1 large cucumber, peeled and grated
Special Equipment Needed:
- 2 (8-inch) round cake pans
- Parchment paper
- Electric mixer
- Grater
- Zester
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line the bottom of two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Add the vanilla extract, Greek yogurt, lemon juice, and lemon zest and mix until combined.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the grated cucumber.
8. Divide the batter evenly between the two prepared cake pans.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12 slices
Nutritional Information (per serving):
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 4g
Substitutions for Ingredients
- All-purpose flour: gluten-free flour blend
- Unsalted butter: coconut oil
- Greek yogurt: plain non-dairy yogurt
- Lemon juice: lime juice
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter for extra flavor and texture.
- Substitute the cucumber with zucchini or applesauce for a different flavor.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning the recipe.
- Grate the cucumber on the smallest setting on a box grater for the best texture.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Warm in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust with powdered sugar before serving.
- Serve with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
- Chopped nuts
- Fresh berries
- Lemon zest
Pairings:
- Vanilla ice cream
- Lemon curd
- Whipped cream
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk or Greek yogurt to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- Discard any leftovers after 5 days.
Food History:
The combination of lemon and cucumber is a classic flavor pairing that dates back to ancient Greece. This cake is a modern twist on the classic flavor combination.
Flavor Profiles:
This cake is light and refreshing with a subtle sweetness and a hint of tartness from the lemon. The cucumber adds a subtle crunch and freshness.
Serving Suggestions:
- Serve as a dessert after a light summer meal.
- Cut into small slices and serve as an afternoon snack.
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