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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…

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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.

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Comments (202)

lulabellamozarella's picture
5

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
5

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
5

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
5

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
5

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
5

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
5

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
4

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
5

Lots of people asked me for the recipe. Big success!

sophieredican's picture
5

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

oonaghe's picture
5

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
5

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!

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