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Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(129 ratings)

Prep: 30 mins Cook: 40 mins Including cooking potato

Easy

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

  • Without drizzle
  • Gluten-free
  • Nut-free

Nutrition: per serving

  • kcal514
  • fat36g
  • saturates2g
  • carbs41g
  • sugars35g
  • fibre2g
  • protein9g
  • salt0.88g
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Ingredients

  • 200g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar
  • 4 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 175g ground almond (to make it nut free see below)
  • 250g mashed potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • zest 3 lemons

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tsp gluten-free baking powder (Supercook does one)

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the drizzle

  • 4 tbsp granulated sugar
  • juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

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Comments (202)

csteel1's picture
5

Excellent cake - noone would guess the secret ingredient!

jolyons's picture
5

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
5

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
5

Fantastic cake

Crumbortwo's picture
5

Excellent cake.

cmidmore's picture
5

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
5

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
5

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
5

my absolute favourite cake!

sandra220261's picture
5

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
5

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
5

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
5

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
3

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
5

Made this today for my sister...its delicious!

drschrebling's picture
5

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
5

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
4

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

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