Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(119 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

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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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!

abigiles's picture

Just made this cake, absolutely delicious! will be making in the future for sure, no body guessed the secret ingredient either :)

Darkchibidrummer123's picture

Brilliant recipe! My mother didn't like the idea of me using the mashed potato in the cake but I did in the end and worked out a treat!! Yummy! Have to try this out again sometime. No-one noticed it! Great cake for a coeliac guest!

ejreid's picture

This cake is amazing, I have made it so many times and everyone loves it, don't be put off by the mashed potato it really is so delicious and you really wouldn't know there was potato in it.

goodeve1's picture
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I made this recipe as instructed,as my daughter is a coeliac,she loved it and I am going to make another

goodeve1's picture
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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.

samsheep's picture
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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!

bambi1234's picture
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Loved it. We used the corn flour instead of almond and it worked very well.

bambi1234's picture
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Loved it. We used the corn flour instead of almond and it worked very well.

melanie_s_ward's picture
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All my family loved this cake very tasty. needed slightly longer in the oven.

debris165's picture
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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.

glutenfreebachelor's picture
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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.

zephyrn95's picture
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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!!!

jayelled's picture

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?

glutenfreebachelor's picture
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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.

mookybargirl's picture
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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.

skidd1024's picture
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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.

mimsy1's picture

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).

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