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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sieske's picture

it sounds great and all the reviews sound great so I'll give it a try in the weekend! I'll give a comment soon.

ncaffrey's picture
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Absolutely delicious. Took slightly longer than the recommended 40-45 minutes in my oven but came out beautifully moist and light.

frank1998's picture
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I made this cake, not sure what went wrong the middle was not set or cooked eventhough I cooked for longer. Anyway cut away the cooked bit which was truely delicious. Can anyone suggest how to remedy the stodgy middle please.

poldark's picture
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At last a scrummy yummy gluten free cake and absolutely delicious.
I have made this several times using instant mash and proper mash and can honestly say there is no difference.

trenethick's picture
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Made this for a friend's Birthday who is a coeliac.She was not only pleased with the cake as a present but said it was absolutely delicious.So glad I found this recipe and made her day special.
Thanks Jane Hornby.

hendextigger's picture

aamazingly easy and very moist great cake.

alieat's picture

This was very yummy and easy to make, I served it with blueberries and cream. Everyone love it !

farnham1's picture
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This cake is light, moist and very lemony - worth serving with a fork though. Gets a big thumbs up in this household!! And only 514 calories a slice!!!!

crawleyglutenfreegro's picture

Plan to put this on our own web site, which has now been accessed by 64 different countries, will give you full credit

sspink's picture
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I have made this cake several times now. It is always well received. It doesn't matter which type of potatoes I use. I use a potato ricer to get a light, even mash.
I have used polenta instead of ground almonds but the texture is a littlecourser. I usually use half ground almonds and half ground rice. It makes it a bit less rich, and cheaper.

carrieivens's picture

Great recipe. If you love this then you must try the one on Mrs Crimbles website - you would never beleive it is gluten free. Delicious!

hopeth's picture

A friend made this cake and told me to guess what was in it, I really couldn't tell it was potato!
It was lovely and moist, and lemony to the max, loved it!

lolade's picture

Made this, smelt very nice and tastes lovely. Used more potato than recommended but cake still seemed too light and buttery. Did anyone use more potato or should I reduce quantity of butter next time?

chhagger's picture
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Fantastic taste, easy to make, lovely texture. No one believed it was made from mash. Had many requests for the recipe.

pipe-o's picture
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I made this for a birthday tea party & it was wonderfully moist & lemony.

susannapope's picture

Going to make this cake at the weekend. Any recommendations of which potatoes to use?

lawsonwsly's picture

This is my fourth time making this cake using both the polenta and almond version and it works every time. I have changed the lemon for orange, and recently did a lemon and lime one which I served warm with some cream, well worth a try

srwood's picture
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Made this for a cake and coffee party and was loved by all. Will be making it again.

peg5188's picture
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I made this for my work and everyone loved it, they were shocked to find it had mash in it, I also made it for my fiancee to take into her works for the girls at waitrose milton keynes and they are still telling me how much they enjoyed it, there are a few things that I did change though, used pura instead of butter to make it dairy free and used some of the pura in the mash to make it smooth, I increased the almonds to 200g and only used 3 eggs, was still wonderful

jooshea's picture
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I too am trying to cut out wheat and love baking. i loved the flavour and the texture was great. Have had to freeze half as the rest of the family are not keen on lemon!

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