Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(126 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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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!

jothefoodie's picture
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Made this today for my sister...its delicious!

drschrebling's picture
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Excellent recipe. We actually made cupcakes rather than a large cake. They needed c.15mins and came out perfect.
Also did butter icing rather than lemon drizzle, which also works really well with a cupcake

tinydancer's picture
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A wonderful moist gluten free cake, fantastic texture and taste. Also you get to play the 'guess the mystery ingredient game' with your guests.

rubynstu's picture

I'm allergic to potato. Could I substitute
With sweet potato?

vrog's picture
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Lovely cake and easy to make. Just found the lemon drizzle top was too sugary - would use half the granulated sugar another time.

lulabellamozarella's picture
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Used 300g of raw potato to get 250g of mash as someone else suggested. I'm sure no one would've guessed the mash potato ingredient had I not said, 'Can anyone guess what the secret ingredient is in that potato?'. It was delicious and went down a treat. Everyone loved it. I used 'Pure Sunflower Spread' which is dairy-free and soya-free. Best gluten free cake I've tried, in fact, best lemon drizzle cake I've tried! x

lauragale's picture
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As usual BBC GoodFood have come up trumps again. So much infact that I had to share it on my blog
http://www.coffeecakeandtantrums.com/2011/09/23/lemon-drizzle-cake-glute...

I have used this recipe for the base of all my Gluten Free Cake inventions. To save time and money I have discovered that the fresh mash potato can be replaced with instant mash (potato flakes) from your local supermarket - but just be sure to buy the unflavoured varities!

charlotte547's picture
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This recipe was wonderful! So moist and delicious. It was very lemony! I usually have trouble with ceoliac cakes, as they turn out too dry, but this was perfect!

maxinebarrett's picture
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Will make again! and again!
I made it a yummy lemon Coconut combo as
someone ate all the Almonds in the pantry so substituted 100g shredded coconut and made paste in food processor then ground 75g of quinoa in processor instead of 175g ground almonds.
(you can now buy quinoa flour so will try that next time alot less hassle)
Also had no ricer! so put through sieve to make light fluffly mash, put in freezer to cool quickly..to impatient to let cool on bench time!
I did cook a good 10-15mins longer than suggested frim and springy to touch ;)
Make sure you let your cake cool overnight, as the first one I made I tried to remove from tin only after 1/2 hour because it smelt sooo good! I ended up with Lemon Cake Crumble... still tasted good and served up as a pud and some homemade keifer yogurt, and yum with yogurt icecream! A cake all can enjoy even your skeptical non celiacs will never know its one of those GF recipes :)

swardl100's picture

Fantastic recipe, the only thing I would say is that I cooked it for 1 Hour 5 Minutes in my fan assisted oven before it was dry inside.
Tastes great

carojones's picture
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Easy cake and scrummy. None of my friends guessed the 'secret ingredient' of mashed potato. Will definitely do this one again, although it is probably best as a pudding cake.

roro_uk's picture

I want to make it low fat so that my husband and I can a piece as well as our friends who have gluten allergy.

I've read somewhere you can substitute Light Philadelphia cheese for butter. Do you think this would work?

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

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