Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(127 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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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).

bramblesu123's picture

Excellent every time! Nicest lemon drizzle I've tasted

binnybag's picture
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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!!!

stoffee2013's picture
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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.

dizzyfarmer's picture
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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 !!

thut2012's picture
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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!)

shurrell's picture

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.

jjpurplecat's picture
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Made this today - no-one wanted to wait for it to cool down properly so we ate it warm - yum! Nobody could guess what it was made with and we all agreed it would be great with some custard as a pudding when warm. Will make again, even when I don't have someone with a gluten allergy visiting.

pekinduck's picture
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Made this today, tastes great and is really light. No bloaty feeling afterwards like you've had a big piece of cake. The family loved it too and couldn't guess the secret ingredient. Will definately make this again and I can grow my own potatos but not wheat!

joricho's picture
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I've tried lots of different GF recipes with varied success.... This one works well every time though and is so delicious people don't even realise it's GF. High praise indeed!

oaplin's picture
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made this for daughters who are gluten intolerant. Everyone loved it. A lovely light sponge. I used a 50/50 mix of almonds and polenta which gave it a nice texture. One daughter loves coffee and walnut cake so made it with 75gms ground walnuts, 50gms ground almonds and 50gms polenta. Added 2 tbspn coffee essence to mix. Coffee glace icing and walnuts on top. It worked very well and I had a very happy daughter. Will use the basic mixture to make a variety of different flavours.

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