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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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.

tigclay's picture

Made this today for my coeliac mum but made individual cakes in muffin tins. I made them with dairy free spread not butter and prefer the drizzle made with icing sugar and lemon juice and put on while they are still warm.
The only trouble is they didn't last long - the rest of the family finished them all! They didn't realise they were gluten free and were really surprised about the mash. Will definitely make again and am already sharing recipe with friends who have asked me for it after I posted a pic on Facebook.

lindealu's picture
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Incredibly easy to make and absolutely delicious.
after creaming the butter and sugar I used a hand blender to mix in everything else, it was so quick and easy and made it very light and fluffy with no aching arm!

Lola_balola's picture
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Very light moist cake but takes a lot longer to cook than instructions suggest and is very delicate, I had trouble getti g it out of the cake tin as it crumbled in places. Tasted pretty good and would make again if entertaining a gluten free friend.

soozeegee's picture

Very easy cake to make. Used 250g raw potatoes, and finished off a pack of ground almonds which increased the weight about 15g. It was delicious, and turned out perfectly.
Does anyone know if it can be frozen?

tabziino's picture
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I didn't change one thing and this cake was a hit. My gluten-eating housemates loved it and no-one could pick that the secret ingrediant was mashed potatoe. This was one of the best cakes I've baked and thats saying alot for a gluten free cake! Enjoy

ycnanyasmar's picture

Just baked this and taken it out of the oven 10 minutes ago. It looks absolutely delicious. I used the polenta instead of the ground almonds. I cut out a slice to ensure that it had baked through ok. After drizzling the lemon icing and lemon zest over the cake I then lightly dusted it with icing sugar. Can't wait till it's cool enough to eat it. Oh, bye the way I gave it around 50 mins in the oven. I will definitley be baking this cake again.

chilliexx's picture
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I made this cake using Xylitol instead of sugar and extra lite olive oil spread. I decreased the egg to three and used half rice flour and half ground almonds. Absolutely delicious and light as a feather. My other half loved it too and he eats normally. So if you are trying to cut out all the baddies in your diet but want cake this is it.

ornsbys45's picture

Haven't tried making it yet, but can't wait after all the positive comments, my belly's rumbling. Just wonder if you could make it an orange drizzle cake instead...??? can you use ready made polenta or does it have to be ground stuff?

tinawhincup's picture

i tried this recipe and found as many others it needed about 70 mins to cook in an 8" round cake tin, but butter cream and fondant iced for a birthday cake and it was fantastic.

alinabake's picture
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I wanted to make a lemon drizzle cake but realised I had lots of leftover potatoes. The reviews were good and I wanted to surprise family afterwards by telling them about the secret ingredient. I used 100g ground almonds and 75g polenta and just three eggs. It was lovely. Not as fabulous as other recipes on here but not a failure and no-one had a clue about the potatoes. Mum said it was more a tea time cake than a pudding though.

helenhinde's picture

This was delicious - such a refreshing change to find a simple tasty wheat free recipe! Instead of mashing the potatoes, I cooked them so they weren't completely falling apart, allowed to cool/rinsed them in cold water, then grated them into the mixture (no potato ricer!!) but this seemed to work perfectly - texture is lovely and moist, although as mentioned in other comments I think I may bake for slightly longer next time. covered it in raspberry jam and coconut - took me back to school dinners!!

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