Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(123 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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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!!

csteel1's picture
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Excellent cake - noone would guess the secret ingredient!

jolyons's picture
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Was VERY well received by my celiac friends and just won me first prize in show category 'cake for special dietary requirements'! So it must be good!

wendyha's picture
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Followed the recipe as stated, but found it took quite a bit longer to cook (perhaps I was using a deeper cake tin), but still turned out brilliantly. Very delicious and moist. Took it into my son's primary school for his birthday as one of his classmates is gluten intolerant - seemed to be widely enjoyed by staff and pupils alike.

nesdom's picture
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Fantastic cake

Crumbortwo's picture
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Excellent cake.

caroline cheshire's picture
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Really excellent

tracymclennan's picture

Bit dubious initially about using potato in a cake but it tastes fantastic. Will definitely make it again. All my friends wanted the recipe too!

jules_milroy's picture
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Delicious, doesn't taste like gluten free at all. I served it to 9 people & there wasn't a crumb left on anyone's plate.

sparkyrob's picture
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My first cake made with potato, i wasnt expecting much but what a surprise....very light and fluffy, and NOONE could tell it had potato instead of flour.

mda04rhe's picture
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my absolute favourite cake!

sandra220261's picture
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I've just made this cake. It's for my daughter who has egg, dairy and all grains intolerance. I used olive spread, and egg substitute in place of the normal butter and eggs.
I just tasted it but it was still warm. Very oily but fantastic taste. Too soft at the moment but might firm up when cold. Think I'll reduce the butter and use one egg less next time. As I write, my Husband has just devoured a third of the cake and my poor Daughter hasn't even seen it yet!

davetj_uk's picture
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We made this, and substituted the ground almonds for rice flour. It works, but we had to give it an extra 15 minutes or so in the oven. Turned out wonderful... Everyone who has tried it cant believe we have put mashed potato in the mix.... This recipe has now become a favourite, and been printed out and laminated. It's now stored away safely with the other BBC GoodFood recipes that we have collected. Thank you Jane Hornby.

pearlysands's picture
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used this recipe for top tier of wedding cake as Groom is celliac. Did trial run and it was enjoyed by everyone..inc my two young grandsons.

pearlysands's picture
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used this recipe for top tier of wedding cake as Groom is celliac. Did trial run and it was enjoyed by everyone..inc my two young grandsons.

birdofthyme's picture
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Delicious taste, yum :-) I too wonder if there is any particular variety of potato that works better than others, will experiment as its the first time I've made this cake. One thing I will do next time is drastically reduce the amount of butter, it was literally seeping out of the cake when it was still warm and generally made for an overly greasy cake and fingers!

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