Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(132 ratings)

Prep: 30 mins Cook: 40 mins Including cooking potato

Easy

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

  • Without drizzle
  • Gluten-free
  • Nut-free

Nutrition: per serving

  • kcal514
  • fat36g
  • saturates2g
  • carbs41g
  • sugars35g
  • fibre2g
  • protein9g
  • salt0.88g
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Ingredients

  • 200g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar
  • 4 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 175g ground almond (switch for polenta or wheat-free flour to make this recipe nut-free)
  • 250g mashed potato
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • zest 3 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tsp gluten-free baking powder (Supercook does one)
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the drizzle

  • 4 tbsp granulated sugar
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

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Comments, questions and tips

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Jincray
17th Jul, 2016
Came across this recipe looking for a gluten free recipe but big concern in the ingredients where it says 175g ground almonds to make the recipe " nut free"?!?! People with nut allergies often have cross reactivity to different nuts. Your editing and checking of these recipes needs improvement.
bonnebouffe
5th Aug, 2016
Ahem! The recipe says "switch" - meaning use polenta instead of ground almonds (which I did, and the result was delicious).
Jenwenwaldo
19th Jul, 2016
It says to replace for polenta or wheat free flour if people have nut allergies?
Carla Afrika
26th Jan, 2016
Very Very happy I made this cake for my daughter's Birthday to-day. Great success. I did cook the syrup for a while until it became sticky before drizzling it over the cake. Looks and tastes superb.
p.hung
9th Jan, 2016
Made this cake -very moist and tasty! Made it in a loaf tin which sliced much more easily. I freezed half the cake and it still taste nice after defrosting a few weeks later.
Bronnie123
29th Nov, 2015
Having read comments re this cake being undercooked and soggy, I made half the quantities In a smaller tin. I iced it with lemon water icing instead of soaking it in a lemon syrup. It was very moist but quite delicious and the first cake my daughter has been able to enjoy for ages. I plan to use this recipe as a basis for a variety of different flavoured cakes. We used the same recipe minus the lemon and with the addition of 20g of cocoa to make individual muffin size cakes. ( Half the quantity made 11 cakes) . Baked them for 25 mins. Delicious. Thank you. I think this is going to be a very versatile basic recipe to play with.
woofiewhiskers
15th Nov, 2015
0.05
This cake was undercooked in the 45 minutes cooking time. I cooked it for an hour and it was still very sloppy. The family hated it.
elizabeth1965
31st Aug, 2015
Cooked for 60 mins, very brown and yet still undercooked. Sunk in the middle on cooling. Topping helped. Served as a pudding instead of as a cake. Given I knew it had potato in it might have persuaded me I could taste it.
Mummycake02
30th Apr, 2015
5.05
I've made this cake 4 or 5 times and it's perfect every time!
katsuya
25th Apr, 2015
Pretty good!! Full review here: http://food.matsuya.co.uk/2015/04/mashed-potato-in-a-cake/

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nicolaappleton
30th May, 2015
Does this cake freeze?
g00df00dy
10th Jun, 2015
5.05
Yes - I've made this for friends with gluten intolerance and they cut it into slices before freezing and then take out and leave to defrost at room temperature as and when required.
elenapudge
8th Sep, 2014
Could you confirm whether eggs should be large or medium size? Thanks
goodfoodteam's picture
goodfoodteam
16th Sep, 2014
Hi there, thanks for your question, eggs are always medium unless otherwise stated.
Steffycw83
6th Aug, 2014
I am hosting a complicated dinner party full of allergy sufferers, can I make this in advance and if so what is the best method for warming it up as I think it would be nice warm. Thank you
bumblina83
25th Jun, 2014
I would like to make this dairy free as well so can I use an oil instead of the butter and how much? Thanks.
goodfoodteam's picture
goodfoodteam
7th Jul, 2014
You could try this with the same amount of oil as butter however as it has not been tested by us we can't assure you that it will work, thanks.
kevcampbell
21st May, 2014
Do i actually have to make mash how you usually would with milk and butter or do i literally just mash the potatoes without adding anything at all so that the only thing in the saucepan once mashed is just potatoes and nothing else? Thanks
goodfoodteam's picture
goodfoodteam
2nd Jun, 2014
Hi there. You just need to mash cooked potatoes and then weigh them so you have 250g in weight. Thanks.
Adamlorraine@aol.com
24th Feb, 2014
Hi, please can you confirm if the cake is suitable for freezing, many thanks ! Just found the answer further on , thank you

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jamdunk
15th Dec, 2016
2.55
Probably stating the obvious to all you practised bakers out there, but this cake did not work for me, I suspect, as the mashed potato was probably too moist.