Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(119 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

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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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
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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
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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
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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
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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!

amyndaz's picture

I followed this recipe by the book, and it was a flop (quite literally). I don't know what went wrong but the outside was fine, the middle was still like mash potato, and i could taste the mashed potato. I won't be trying this again anytime soon, unless anyone can suggest what may have gone wrong.

kareema3's picture
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I tried this as we were visiting family and my sister in law follows a gluten-free diet.Everyone looked a bit shocked when I said it had mashed potatoe in it but it was really tasty-you would never know!!It was enjoyed by all!!!

lindamills's picture

I would like to make this as a birthday cake for a colleague, and wondered about putting a philadephia, icing sugar and lemon topping on it (similar to whats usually on a carrot cake). Would this still make it gluten free and would it work together?

emmpty's picture
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Excellent recipe. My sister passed this recipe on to me as I am gluten intolerant. I've made it again and again for the family and it's such a hit that my mum made it as the top layer of my wedding cake!

milozack's picture

Made this cake for my daughter-in-law who is allergic to gluten, she said it was delicious like eating real cake!

leelee73's picture
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Don't be put off by the potatoes-it works! My mum's allergic to wheat so it went down especially well with her

louisejmiddleton's picture

My 4 year old daughter , who is coeliac loved it - wanted it for breakfast!! No-one could believe it was made from mash tatties.

fforde's picture
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made this on friday as my coeliac sister in law ( along with the rest of the family) were coming for tea on saturday; also made carrot and almond cake ( vegetarian good food april/ may 1993) which only has 2 tablespoons of flour in it, which is ok for her. Both cakes gorgeous and she thought i had bought them! My mash hating brother was none the wiser. The mixture did look a little odd, like it had curdled, when i added the potato.

vivaves's picture

A moist tangy cake, most enjoyable! The smell that filled the kitchen as it cooled was so nice!! The best lemon drizzle cake I've ever tasted.

karen1966's picture

I had a coeliac coming on one of my courses so was looking for gluten free cake recipes - this one was fabulous and a great success with everyone! I did use a potato ricer.

jose81's picture
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Well, as they say, the proof of the pudding is in the eating - and this cake makes for lovely eating! I did exactly as the recipe suggested and it turned out lovely as a birthday cake for my boyfriend - I'm wheat-intolerant so I only bake what I can also eat!

I would say it doesn't keep longer than a few days - probably not an issue for most people though :-)

Also, I mentioned a secret ingredient to eaters, but didn't let on until they'd tried it, and all were amazed!
Will def make again

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