Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(124 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
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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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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

womanlypanther's picture
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Fantastic recipe! Made for myself & some friends (one a coeliac) who all loved it.
In reply to figs on 9th April, what you're doing wrong is not substituting the nuts with anything else. Try putting the polenta or GF free flour in like the recipe recommends you do!

katron's picture
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made it exactly as stated...Wow,..! what a cake. I made it for my mum as she has just been diagnosed with coeliac so I have been experimenting with some foods...this was amazing. so light and moist and easy to do. did use a potato ricer and this made a difference to the texture. many thanks.

spidermum's picture
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I made this cake for a dinner party which included a couple of children who have to have a gluten free diet. Everyone had the cake and commented on how lovely it was.
I made the mash the night before and left in the fridge, I took it out in the morning to let it come to room temperature, I also used polenta rather than the almonds.
Would definatly make again, the ladies at work are dying to try it.

ingrado's picture
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This was absolutely delicious - best gluten free cake i've ever made. The mashed potato gave the cake a perfect texture without harming the lovely lemony taste. I may try using mashed potato as a substitute in other cake recipes!

missfigs's picture

Help...... I have tried making this 3 times now for my mother in law who has recently been diagnosed with coeliac disease. The only alteration is that I have not used nuts. It has turned out as a soggy mess! The last time I even cooked it considerably longer than stated. It resembles a sloppy egg custard consistency - nothing like on the picture. There is no way I could have turned it out of the tin, What am I doing wrong - please help? Does anyone have any other glkuten free cake recipes please?

simpse37's picture
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made this ckae for my family
they all loved it.
i have a sister who hates mashed potato but she just wanted more and more.
they were all shocked when i inally told them it had mashed potato in it.
the cake was absolutly amazing

pipper's picture

I made this cake last night,it was still warm when I tried a slice and thought it was quite nice not great.

The cake is now cold so I made myself a cuppa and cut a slice of cake yuk its the worse cake I have ever had, the whole family left it.

chrislat's picture
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made this for my daughter in law who has to eat a gluten free diet and loves cake. She thought this was fantastic, lovely and moist unlike most gluten free cakes. I would definitely make this again, but would use a 'ricer' for the potato.

chrislat's picture
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made this cake for my daughter-in-law who has to eat a gluten free diet, she thought it was fantastic once she got over the shock of the secret ingredient - mashed potato. I will definetely make it again, but would use a ricer for the potato rather than just mash in the normal way.

pipe-o's picture
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I made this again & tried the polenta suggestion & it worked really well. I also substituted one of the lemons for a lime and it was really tasty.

cookabird's picture
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I originally made this cake for a relative who is a coeliac and it recieved a thumbs up.Since then I have made it for 'normal eaters' and they couldn't believe it was gluten free and contained potato.A very moist,tasty cake.

fkheyish's picture

wowow! I am DEFINATELY making this tommoro! Im not coeliac so dont need gluten free so when I just saw its picture i just thought it was a normal boring cake but now ive read the secret ingredient and comments.. My mouth waters! How creactive, mash patatoe?! But cant u just do instant mash? Isnt mashing it yourself a little exhausting? :S
I literally cant wait to do this now! Simple ingredients aswell!

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