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5 from 8 votes

Cucumber and Lemon Cake with Elderflower Icing Recipe

This cucumber lemon cake takes refreshing summery flavours and turns them into cake! The cucumber flavour is very subtle and is complimented well by the elderflower icing.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: British
Servings: 10
Calories: 324kcal
Author: Kate Hackworthy | Veggie Desserts


  • 200 g cucumber about half a cucumber
  • Zest and juice of half a lemon
  • 115 g butter softened
  • 150 g granulated sugar
  • 1.5 teaspoons vanilla extract
  • 2 eggs
  • 150 g plain flour (all purpose flour)
  • 2 teaspoons baking powder

For the Elderflower Icing:

  • 75 g butter softened
  • 150 g icing sugar (confectioner's)
  • 1 tablespoon elderflower cordial or lemon juice if elderflower isn't available


  • Preheat the oven to 170C/325F. Lightly grease 2 x 7in sandwich tins or a 9inch round cake tin.
  • 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.
    How to make Cucumber Cake - deseed the cucumber lengthways
  • 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.
  • Stir in 1/3 of the flour, then add 1/3 of the cucumber and continue until it is all combined.
  • Bake in the preheated oven for 35 minutes. Allow to cool slightly in the tin and turn out on a wire rack to cool completely before icing.

For the Elderflower Icing:

  • 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.


If you can't find Elderflower cordial, lemon juice works nicely too!


Calories: 324kcal | Carbohydrates: 42g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 150mg | Potassium: 136mg | Sugar: 30g | Vitamin A: 535IU | Vitamin C: 0.7mg | Calcium: 49mg | Iron: 1mg