Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(114 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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jepster's picture
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Wow! Followed recipe exactly, and it turned out so well!!

retiredbliss's picture

My new boss made this cake especially for me as he had been told I am gluten free. All the team begged for the recipe.
I made it myself the other day and was told :This is the best cake EVER!

nimblefingers1's picture

I want it for the top tier of a wedding cake, want to make it for use in four weeks, so if you have used fondant icing or frozen it please let me know! thanks

nimblefingers1's picture

does it freeze well?

mandyw10's picture
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My dad suffers with Coeliacs and I've recently been told to stop eating Wheat and being cake lovers I wanted to find a cake that would not dry out or taste like cardboard and I've found it!! What an amazing cake!! It was extremely moist, so much so it took me 1hr 20 mins to cook it but it was lovely and light and fluffy and went down a treat. I will definitely be making it again but may try a little less butter and maybe only 3 rather than 4 eggs.

brightonbaker's picture
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Great cake - made it a few times, although it does have a tendency to split when I add the final bit of egg but I'm eventually able to bring it back under control! Like others it also takes quite a bit longer in my oven. Floury potatoes are the best - ask for ones with a mild flavour if you can (if you buy expensive potatoes you can taste them in the cake) and mash them well after ricing (I don't add any extra milk or butter to the potatoes).

Wondering if anyone has scaled this recipe up or tried icing it with sugarpaste? My friend has asked me to bake this for her boyfriend's 30th birthday and looking for tips as the ingredients are quite expensive if it goes wrong!

Check out my blog for other vegetable based cakes - www.brightonbakery.co.uk

evijablue's picture
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Lots of people asked me for the recipe. Big success!

sophieredican's picture
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Really nice cake. I used fine corn meal (polenta) instead of almonds and was yuuuuuuuuuuuum!!!

oonaghe's picture
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This cake was delish, lovely texture. You would never know there was mash in it! will make again. :)

miltownmalbay's picture

Made this last weekend and the cake turned out beautifully. Everyone enjoyed the cake, it was really moist. I served it with summer fruits and cream. I will definately make this cake again.

bearsey's picture

Has anyone frozen this cake? what is it like after freezing?

niallod's picture

I'm going to bake this for my wife for Mother's Day.
I'm not coeliac but since I dislike crumbly dry gluten-free products, it's the promise of the cake's moistness than inspires me to try this recipe.
I'll probably serve it as a pudding.
I'll report back on the outcome!

clarereeves's picture
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Absolutely superb! Originally made this as some of my colleagues are gluten/wheat intolerant, but I now make it for any occassion which requires a cake! So light and moist, I've never baked anything which has resulted in so many positive comments!

biddyg's picture

I make this with dairy free spread for a dairy/gluten free option and it has always been fantastic.

gemmawaite2268's picture
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This recipe has been passed around to many friends, it's a clear winner!... noone ever guesses the secret ingredient!

csteel1's picture
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Utterly delicious - great as a pud with red berries and whipped cream or creme fraiche. Stays really moist.

ju6andtwentylegs's picture

I made this cake for my vet as a thank you gift for being kind and understanding whenever she treats my animals. She thought it was fantastic and now wants the recipe as she a coeliac sufferer. I let the lemon juice and sugar dissolve completely and then let it soak into the cake whilst still in the tin and hot.

josia79's picture
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absolutley delicious, i've made this cake for yesterday dinner party and my guest were very pleased :)

Dinzinelli's picture
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I made this cake for my sons fourth birthday, as one of his best friends has celiac disease. I covered it with fondant icing, and made a lemon curd buttercream to go in the middle and on the top. Everyone loved it, including all the kids. The only problem with doing it as an occasion cake is its a very delicate texture, I had to put a lot of buttercream on, as too thin a layer and the top of the cake broke. A small price to pay for a yummy cake though!

caire_cooksalot's picture
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Fantastic recipe, my friends wouldn't believe there was potato in it!

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