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Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(129 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

  • kcalories514
  • fat36g
  • saturates2g
  • carbs41g
  • sugars35g
  • fibre2g
  • protein9g
  • salt0.88g
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Ingredients

  • 200g butter, softened

    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

    Egg

    egg

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

  • 175g ground almond (to make it nut free see below)
  • 250g mashed potato

    Potato

    po-tate-oh

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

  • zest 3 lemons

    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

    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

    le-mon

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

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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.

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Comments (200)

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

Carmelsweetpea's picture

Took 1 1/4 hours to bake in gas oven at temp given. It rose beautifully and didn't dip in the middle when cooled. The texture and taste was very good. But there is a but, it oozed an oily substance which I presume was the butter and it took about 6 sheets of kitchen towel to absorb. Any suggestions? Can it be made with less butter & sugar?

woofiewhiskers's picture
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Mine oozed oil too. Had to squeeze it between layers of kitchen paper.

burzulicious's picture

This cake is very good. I had a fridge full of potatoes and lemons and was wanting to try this recipe for years. I'm a huge fan of lemon drizzle cake and missed it after discovering my gluten intolerance.
I used about 140g of almond flour and the rest gluten free all-purpose. Great texture.
I also added a bit of vanilla. Highly recommended!
The cake was finished at exactly 35 minutes, and would have been overdone if I had left it in for another five.

Food Lover Brighton's picture

This is a firm favourite of mine and my friends. I always add lemon icing once the cake has completely cooled.

Warming it in the microwave briefly and adding vanilla ice cream also makes it a lovely Sunday lunch pudding.

littlelight79's picture
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This cake is wonderful, I have made it many times and it always goes down well. It was the cake that won my man's heart!

sspink's picture
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I make this cake lots and it never fails. Beautiful. I sometimes substitute the ground almonds with ground rice for convenience and to reduce the cost. Or more commonly half and half. It loses a little richness but is still lovely.

J.hines's picture

Cooked for over an hour at correct temperature was golden brown on outside, raw inside , now in the bin!

woofiewhiskers's picture
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Same here

weldonblue's picture

This recipe says there is an alternative to almonds does anyone know what it is

maggiepage3's picture
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polenta or gluten free flour

sspink's picture
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Ground rice works. Good luck.

nodrog2056's picture
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I made this cake for a friend who has Crohn's and he loved it. I gave him the recipe and he was shocked to see that mash was listed in the ingredients. I will make this my 'go to' cake for all the family.

ccain24's picture

This was an excellent cake! Had to convert to the dreadful US system of cups and things... make sure your almonds are finely ground, or enjoy the crunchy texture (as I did).
Absolutely wonderful!!! Didn't even use the glaze. Absolute YUM!!!

4cutekiddos's picture

Can you help me out by giving me the us conversions you used? I'd like to make this for my husbands birthday tomorrow but it seems challenging to figure out the conversions. Thanks!

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