Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(126 ratings)

By

Magazine subscription – 3 issues for £3

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
Save to My Good Food
Please sign in or register to save recipes.

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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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.

mrsm211202's picture

Sorry forgot to add, the supercook baking powder is gluten free but is not actually marketed as "gluten free baking powder". Its generally much cheaper than those that you find in the GF aisle.

mrsm211202's picture

nsrdm03 Some baking powders contain wheat flour as a filler so are not gluten free.

daisyandfudge's picture

sorry for asking a stupid question, but should the mashed potato be done with butter and milk, or just potato? im not very confident with cooking! thanks for your help!

nsrdm03's picture

hi, I'm left wondering why you would specifically use gluten free baking powder? Do other baking powders have gluten in them or is it that Gluten free baking powder is more suited to gluten free flower?

thanks

Ronnie

sambarose's picture

Cake turned out great, but because I had no almonds I used sweetened desicated coconut... an unusual combanation, but tasted great! ( very very moist cake! ... yum!)

emily_19's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Didn't mash the potato finely enough and had lumps of potato through it - disgusting! It looked lovely, but the taste was NOT good!

sharonfitz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A super easy and fantastic tasting gluten free cake!

becc36's picture

made this but found it a very wet texture...would be better as a pudding served with ice cream than a cake. Flavour was wonderful though. I bought a potato ricer and now wonder how I managed with out one all these years!!

lynglover2002's picture

I'm planing to make this cake for Boxing Day, as my Mum is wheat intolerant. Has anyone made this in advance and frozen it? Was it OK? Thanks.

indigoblue's picture
  • 1
  • 2
  • 3
  • 4
  • 5

What a stunner. I made this as a surprise for a celiac friend - once following the original recipe, and once adapted a little to make a vanilla birthday cake - and both times she was so happy and touched that she almost cried. The time I made the lemon version was for a coffee morning, and it was a massive hit with everyone else as well - no one guessed the secret ingredient, and several people said it was the best lemon drizzle they'd ever had, gluten-free or not!

nicky272's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I didn't have a potato ricer but mashed the potato well and left it overnight in the fridge. Next day I mashed the potato again with a fork to break up any lumps. Only had 140g of ground almonds so made up the rest with brown rice flour. The result was lovely - had some warm as I made it in the evening and couldn't wait for the next day to try it!! My 9 year old loves it but for me the only snag is the calories. I wonder if it would still be as yummy if I substituted the almonds for rice flour?? I'll try it and see!

Pages

Questions

Tips