Gluten-free lemon drizzle cake

Recipe uploaded by

Jane Hornby

35 ratings

Recipe by Jane Hornby

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1. Video tutorial: Lining a cake tin

1. Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
2. Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.

Potato ricer

If you have one, use a potato ricer to mash your potatoes; it will give a fantastically light and fine texture.

Per serving

514 kcalories, protein 9g, carbohydrate 41g, fat 36 g, saturated fat 2g, fibre 2g, salt 0.88 g

'Although I was initially a little wary of using mashed potato in a cake, I was surprised at how light this was, plus the lemon flavour was very subtle and refreshing.'

Latest comments and suggestions

Results 1-20

• rohergest

  15 April 2008

  rohergest commented on this recipe

  Absolutely had to try this and, guess what? It was delicious. Served it with cream as a pud. Wow! Also worked brilliantly as cake as 4 greedy friends will testify ( all wanted the recipe!)

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• Sue Spink

  21 April 2008

  Sue Spink rated and commented on this recipe

  

  Delicious. Very moist and tasty. Nobody would guess there is potato in it.

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• Matey

  26 April 2008

  Matey commented on this recipe

  This cake is delicious, and SO easy to make! I made it for friends before telling them about the mashed potato, I still don't think they believe me even now!

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• Hood Food

  01 May 2008

  Hood Food rated and commented on this recipe

  

  Very good tasty cake, stayed moist and no-one guessed that it was not the 'standard' cake in our house. Would make again.

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• Beth

  05 May 2008

  Beth rated this recipe

  

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• Jo

  15 May 2008

  Jo rated and commented on this recipe

  

  Very easy to make but it's important to make sure that it's completely cool before serving. I think it's nicer served as a pudding

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• Belle

  17 May 2008

  Belle rated and commented on this recipe

  

  Very easy to make. I made it nut-free as well, using polenta instead of almond meal and it was amazingly light and fluffy. No one guessed the 'secret' ingredients!! Will definitely make again.

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• Kenneth

  20 May 2008

  Kenneth commented on this recipe

  A super gluten free recipe.Cake was easy to make,very tasty and melted in the mouth.Would definately make it again.

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• Manda

  28 May 2008

  Manda rated and commented on this recipe

  

  Fantastic gluten free cake. Make sure you squish the potato well to avoid lumpy bits.

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• Julie Bahrain

  05 June 2008

  Julie Bahrain rated and commented on this recipe

  

  Lovely cake. I am trying to go wheat free but love baking cakes. Bit of a pain to make the mashed potato first, wonder if you could use instant? I found I needed to cook just over 300g of potato to make 250g mash. We ate the cake warm with vanilla ice cream.

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• Jo

  07 June 2008

  Jo rated and commented on this recipe

  

  I too am trying to cut out wheat and love baking. i loved the flavour and the texture was great. Have had to freeze half as the rest of the family are not keen on lemon!

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• captain dynamite

  12 June 2008

  captain dynamite rated and commented on this recipe

  

  I made this for my work and everyone loved it, they were shocked to find it had mash in it, I also made it for my fiancee to take into her works for the girls at waitrose milton keynes and they are still telling me how much they enjoyed it, there are a few things that I did change though, used pura instead of butter to make it dairy free and used some of the pura in the mash to make it smooth, I increased the almonds to 200g and only used 3 eggs, was still wonderful

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• SRWood

  17 June 2008

  SRWood rated and commented on this recipe

  

  Made this for a cake and coffee party and was loved by all. Will be making it again.

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• lawsonwsly

  30 June 2008

  lawsonwsly commented on this recipe

  This is my fourth time making this cake using both the polenta and almond version and it works every time. I have changed the lemon for orange, and recently did a lemon and lime one which I served warm with some cream, well worth a try

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• susanna

  02 July 2008

  susanna commented on this recipe

  Going to make this cake at the weekend. Any recommendations of which potatoes to use?

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• Pipe-o

  07 July 2008

  Pipe-o rated and commented on this recipe

  

  I made this for a birthday tea party & it was wonderfully moist & lemony.

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• Claire Helen

  22 July 2008

  Claire Helen rated and commented on this recipe

  

  Fantastic taste, easy to make, lovely texture. No one believed it was made from mash. Had many requests for the recipe.

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• Penny, Norwich

  31 July 2008

  Penny, Norwich rated this recipe

  

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• recipes

  17 August 2008

  recipes rated this recipe

  

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• Lola

  20 August 2008

  Lola commented on this recipe

  Made this, smelt very nice and tastes lovely. Used more potato than recommended but cake still seemed too light and buttery. Did anyone use more potato or should I reduce quantity of butter next time?

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http://www.bbcgoodfood.com/recipes/5870/

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Ingredients

• 200g butter , softened
• 200g golden caster sugar
• 4 eggs
• 175g ground almonds (to make it nut free see below)
• 250g mashed potatoes
• zest 3 lemons
• 2 tsp gluten-free baking powder (Supercook does one)

FOR THE DRIZZLE

• 4 tbsp granulated sugar
• juice 1 lemon

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Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 30 mins

Cook 40 mins

Vegetarian, Gluten-free, Nut-free

Without drizzle

Ingredients

• 200g butter , softened
• 200g golden caster sugar
• 4 eggs
• 175g ground almonds (to make it nut free see below)
• 250g mashed potatoes
• zest 3 lemons
• 2 tsp gluten-free baking powder (Supercook does one)

FOR THE DRIZZLE

• 4 tbsp granulated sugar
• juice 1 lemon

Per serving

514 kcalories, protein 9g, carbohydrate 41g, fat 36 g, saturated fat 2g, fibre 2g, salt 0.88 g

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