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Cucumber and Lemon Cake with Elderflower Icing Recipe

Kate Hackworthy
  • 50 minutes
  • Serves 10

INGREDIENTS

200 g

cucumber (about half a cucumber)

Zest and juice of half a lemon

115 g

butter (softened)

150 g

granulated sugar

1 1/2 tsp

vanilla extract

2

eggs

150 g

plain flour ((all purpose flour))

2 tsp

baking powder

75 g

butter (softened)

150 g

icing sugar ((confectioner's))

1 tbsp

elderflower cordial (or lemon juice if elderflower isn't available)