Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(126 ratings)

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Cooking time

Prep: 30 mins Cook: 40 mins Including cooking potato

Skill level

Easy

Servings

Serves 8 - 10

With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone’s amazement it's mash potato!

Nutrition and extra info

Additional info

  • Without drizzle
  • Gluten-free
  • Nut-free
Nutrition info

Nutrition per serving

kcalories
514
protein
9g
carbs
41g
fat
36g
saturates
2g
fibre
2g
sugar
35g
salt
0.88g
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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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Method

  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.

Recipe from Good Food magazine, May 2008

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Comments

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Mummycake02's picture
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I've made this cake 4 or 5 times and it's perfect every time!

lib502's picture
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I have just tested this cake whilst still warm and it is better than I expected. It is light and moist (although not the same texture as traditional cake which is fair enough). No potato flavour evident either. I'll be interested to see what it like when completely cold. Cooked for 50 mins, turning at 40 mins to even out the colour. Came out of the tin well and held its shape. Not as lemony as I would like so may add a lemon glace icing later.

carolinewillder's picture

Just made this cake to use up some leftover mashed potato. Absolutely delicious. Light and moist. Like others have said, it did need longer in the oven and I gave the (rather lumpy) mash a good going over with a fork before adding to the mixture. I will definitely make again when my coeliac son-in-law visits.

littlelight79's picture
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This is my all time favourite cake, and it being gluten free is an even bigger bonus. This cake always comes out beautiful. It won my now husbands heart as it is the first cake I ever cooked for him!

kmkaren's picture
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I usually dispair at the results of gluten-free baking recipes which are often dry, crumbly and a shadow of the full flour version, or they are jammed with fat and sugar and calorie-laden. This recipe still contains lots of sugar and fat BUT it is absolutely yummy. I only made a half-recipe in a 14cm cake tin.... and I used fine polenta/cornmeal instead of ground almonds. I put in a very large heaped teaspon of baking powder (as it was past its best!); and supplemented the zest of my one lemon with a little orange zest too; and later used all the lemon juice in the drizzle... The result is a beautifully risen, moist, good textured, well flavoured cake that you can't tell contains neither flour nor gluten. And the half recipe also provides 8 quite generous slices... This will be the first of many I think!

chicken-cake's picture
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My daughter Emma found this gluten free recipe for me and to start with, I was slightly concerned about the mashed potato in it. However, I gave it a go and was amazed by the result - a lovely cake without even a hint of potato flavour. I cooked the cake at 170 degrees in a fan oven for 55 minutes. I added the zest of one lemon and 2 oranges to the topping mix and heated it gently to bring out the flavours. Nobody guessed that there was potato in the cake, or that it was gluten free.

abident's picture
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I made this as a trial before my friend who has coeliacs came to stay.

Whilst it looked good (evenly risen, nice golden colour) it did not taste nice. Weird texture, and definitely with a overwhelming hint of potato. I will not make this again. Yuck

ejreid's picture

Make this recipe this time & put into muffin cases turned out great what more could you want Lemon Drizzle Muffins, great job will definately São this again, maybe even try them as Lemon Cupcakes!!

mohsinsidhu89's picture

Excellent cake.
I tried this recipe and found the awesome, so now i will sale this cake to my Customers .

jdorsett's picture
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Excellent cake ! It went down a treat and nobody would believe it was made with potatoes - will definitely be making this again for my gluten free friends

Missusoononymous's picture

Oh my goodness! This cake is amazing. My husband is undergoing tests at moment to see if he is gluten intolerant, he loves cakes so finding this recipe has helped him realise a gluten free diet certainly isn't doom and gloom. I made it with polenta and it was as good if not better than a "normal" lemon drizzle cake. Will be making again and again! Big success.

sarah1997nz's picture
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An excellent cake! I had originally planned to bring it to school so my teacher could have some too (she's gluten-free) but after tasting a slice, my mother and I ended up eating 1/2 of it ourselves and there is sadly not enough left to take to school ;) I made it using 100g polenta and 75g ground almonds.

zozohut's picture
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OMG this is an amazing cake - it is moist and tasty and yummy. Went down a real treat with gluten and non gluten people.

Needs either a higher temperature or longer in the oven - I cooked it for 60 mins. Deffo do again

kt_nizette's picture
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I made it with polenta, and it was absolutely fantastic. Old & young alike loved it, and it's one in my recipe book for the future. Great summer time recipe too.

kt66's picture
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What a lovely GF cake. Will definitely be making this one plenty of times as everyone loves it :)

m.zimmerman's picture

i would like to make this recipe... but what are the US conversions? Also for the ovan temp. Never heard of 4 for gas.

maggiepage3's picture
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I've just made this cake for my sister who has coeliac disease, I used gluten free flour as she doesn't like almonds, it took an hour to bake, I've just sampled some myself and it is delicious. I won't tell my sister that there are potatoes in it until she has tried it

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