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 (switch for polenta or wheat-free flour to make this recipe nut-free)
  • 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 (203)

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 Originally made this as some of my colleagues are gluten/wheat intolerant, but I now make it for any occassion which requires a cake!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!

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
5

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

csteel1's picture
5

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
5

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

Dinzinelli's picture
5

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
5

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

linsaymaclean's picture

Love this cake. I use Aunt Bessie's frozen mashed potato so don't have to worry about whether I've cooked enough potatoes or not, just have to remember to take the potato discs out of the freezer in time. Will try it with polenta this time around as someone in the office can't eat nuts so almonds are out. Assume that you use exactly the same amount?

glutenfreeangel's picture
5

This is a great recipe for a delicious gluten free moist cake. It really was moist and stayed that way for a few days. The addition of the zest is important because it gives the cake a very zingy flavour. It looks good presentatio wise on the drizzle topping too

alisonparry's picture

hi, im not to keen on lemon, what other substitutes could i use?

pigswillpies's picture

Was wondering if you could cut out the sugar in this recipe as I follow a sugar free diet? Has anyone tried this?

sameshrie's picture
5

Lovely moist cake. Will definitely try again. Will reduce sugar, add more lemon and cook for longer though. All in all, scrumptuous.

fougasse's picture
5

This was stunningly good - I used a potato ricer to get a really moist texture to the spuds, and baked the mixture in small loaf tins. It made 9, with mixture still left over, so take note that it does produce a large cake! Everyone who tried it (including non-gluten-free types) swooned over the taste and lightness, without ever guessing that it contained such an unlikely ingredient. Next stop: an orange version.

cawpeanut's picture
5

If there were more stars this cake would deserve them. It is amazing. So moist and lovely the cake went in one day! No-one guessed the surprise ingredient!! Served on it's own, with custard or ice cream. Brilliant! Now a firm family favourite!

karen-nz's picture
5

Fantastic! I'm not baker so this was the first cake I'd attempted in over 25 years & it turned out great. I've cooked it a couple of more times too.

I was slightly worried about the mash, as I didn't know if I had to add butter & milk to it. In the end I didn't I just masked them & left them to go cold. I also used 70g of almonds & 100g of all purpose GF flour.

For the people that said it turn out a soggy mess I would say that I have to cook it much longer then 40-45 mins; in my oven it seems to take around 70 mins. But it is well worth the extra wait.

susanarkwright's picture
5

I have never made or considerer making a gluten free cake before and probably still not if it hadn't been for my son wanting a cake to take to work to share with colleges on his last day. It turned out after making one cake that one of his work mates has celiacs.

After searching the web, and discovering that even baking powder has wheat, I finally came across this recipe that used ingredients I had in my store cupboard. I also found a web site that told me how to make my own, gluten free, baking powder.

The cake was a dream to make. I cooked it in the aga on the centre shelf of baking oven and it took 70 minutes.
Thank you BBC good Food, I will certainly use some of your easy to follow recipes again.

trashalou's picture
1

Made this for afternoon tea with friends as a test run for a birthday cake. Wish I hadn't. The texture was unpleasant and the flavour left me a little uncertain.

The best compliment I received was that the sugar/lemon coating was tasty!

jeannie920's picture
5

Just made this cake. I put the potatoes through a sieve to mash them. I used pure to make it dairy free and also used Polenta because Sainsburys had no ground almonds on the shelf. I also used a couple of tablespoons of GF Flour because the mixture seemed a bit sloppy. I've just had a small slice. I couldnt wait for it to cool because it looked so delicious - and it was. I cant wait to have another slice

nameless's picture
5

Some idiot at work brought this in for his birthday. No-one really likes him that much but luckily we all loved his cake.

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