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Cucumber, lemon and gin drizzle cake

Wednesday, October 17, 2018

I created a cucumber, lemon and gin drizzle cake and I couldn't be more delighted with myself. It is truly scrumptious. Not all my experiments work but I'm thrilled to say that this one really did and I love it. I involved a lot of people in sampling it and the feedback was overwhelmingly positive!


I have been growing my own cucumbers and can’t believe how many I have been getting from one plant.  Better still, they have been absolutely huge!  I have been looking for ways to use them up and if I’m completely honest, I’m a bit bored of eating them with everything.  

I have used carrots and courgettes in baking before but wasn’t sure if cucumber would work.  Given the sheer quantity of cucumber in the house, it was a no-brainer to give it a go.  I’m glad I did as it resulted in a fresh, moist and delicious cake, perfect with the gin drizzle!

  • 200g cucumber (deseeded and grated)
  • zest & juice of half a lemon
  • 150g butter
  • 200g caster sugar
  • 2 eggs
  • 200g self-raising flour

For the drizzle

  • 3 tbsps gin
  • 75g caster sugar
  • Pre-heat the oven to 180C
  • Line a 2 lb cake tin
  • Add the lemon zest and juice to the grated cucumber
  • beat together the butter and sugar until pale and creamy
  • mix in the eggs
  • Add a quarter of the flour and mix then a quarter of the cucumber and mix.  Repeat until it is all added
  • Pour the mixture into the lined cake tin
  • Bake in the oven for around 45 minutes (if it starts looking too brown, place a sheet of tinfoil over the top
  • When cooked, the cake should spring back to the touch and a skewer should come out clean when inserted

My Monster home grown cucumbers


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