I made this recipe as instructed,as my daughter is a coeliac,she loved it and I am going to make another

my daughter is a coeliac,so tried this recipe for lemon drizzle cake,she absolutely loved it and I am making another one for her.

Just about the best lemon drizzle I have ever tasted - definitely no hint of potato, just moist and luscious. If only there was an egg-free version but that's probably too much to ask for!

Loved it. We used the corn flour instead of almond and it worked very well.

Loved it. We used the corn flour instead of almond and it worked very well.

All my family loved this cake very tasty. needed slightly longer in the oven.

OH MY GOODNESS! This has to be the best cake I have EVER had/made.(and that is a lot people!) I cannot believe how moist and tasty it is! t looks as if it should be dense and heavy but isn't. As the others have said, you would never know the 'secret' ingredient! I did over cook mine a little, but actually it worked quite nicely as it added a little crunch to the outside. Thanks so much for sharing this recipe.

I used this basic recipe, but I did not have any lemons, so I instead zested 2 large oranges instead of 3 lemons. I also added dried cranberries, approximately half a cup/60g of them, to the batter. Also, I substituted orange juice for the lemon juice in the drizzle.
I know that this doesn't look a whole lot like the original recipe, but I like to improvise.

I made this twice for my mother in law who is celiac and she adores it!try it and you and your love ones won't get disappointed! A HIT!!!

wanted to make this recipe for a friend who has a serious nut allergy but the only polenta that I could find stated that it was packed in an environment where nuts were present. obviously I do not want to risk the health of my friend. any suggestions?

When making mashed potatoes I always boil the potatoes first, is this what we are expected to do? I can imagine it would make a difference in the moisture content, which can be quite important in baking.

I used a potato ricer for the potato, as I really think this would make all the difference. I left the whole thing in the tin for about half an hour after cooking before trying to remove it.

It came out perfect. My friends were very very impressed and were surprised when I told them it was made with mash potato.

My first foray into gluten-free baking and it turned out great! I did sub 100g rice flour and only used75g almond flour for a lighter texture and it worked well and cut down the fat.

I also poked the cake all over with a skewer and then did the glaze just with water and powdered sugar. Made the cake moist but just the right lemon. Served with sweetened cashew cream.

Rave reviews eel from my kids.

This is really lovely and good for g free and non g free alike. I used vitalite as some of my flock are lactose intolerant too. I have made it twice and found it consistent. (I cheated and used Aunt Bessie's frozen mash for speed).

Excellent every time! Nicest lemon drizzle I've tasted

Amazing recipe!! like others said so moist, one of the nicest cake i've had including regular wheat/gluten cakes! I baked in 2 halves, then put buttercream (using pure) and lemon curd in the middle and frosted with soft meringue. Everyone loved it! I was very pleased!!!

It's was looking so good, but as an amateur at cooking I tried this and filled the tin to the top... Then it just kept rising in the oven! Oh dear. It smells nice.

This was my first attempt at a gluten free cake. Averted a disaster when I realised I needed to add flour if not using the almonds !!!
Added 225g of SR wheat free flour and it is fabulous.
Would like to get the drizzle as shown in the picture as mine is not showing up.
Will be trying the cake again but using different citrus fruits in the very near future.
Now to try it on the in laws !!

Ate the cake hot out of the oven, which was tasty but it was absolutely delicious when cold and eaten from the fridge. Everyone loved it and no-one had any idea about the secret ingredient. (I used Waitrose ready made mashed potato!)

I tried this recipe but as individual cakes using a silicone cupcake mould. It didn't work at all, the mixture was far too damp, even after 40 minutes cooking, and the cakes fell apart when trying to remove them.
I will try it again as one big cake next time.