Gluten-free lemon drizzle cake

Latest comments and suggestions

Results 121-140

• jothefoodie

  27 January 2012

  jothefoodie rated and commented on this recipe

  

  Made this today for my sister...its delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mudpies&mess

  28 January 2012

  mudpies&mess rated and commented on this recipe

  

  Delicious taste, yum :-) I too wonder if there is any particular variety of potato that works better than others, will experiment as its the first time I've made this cake. One thing I will do next time is drastically reduce the amount of butter, it was literally seeping out of the cake when it was still warm and generally made for an overly greasy cake and fingers!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pearlysands

  29 January 2012

  pearlysands rated and commented on this recipe

  

  used this recipe for top tier of wedding cake as Groom is celliac. Did trial run and it was enjoyed by everyone..inc my two young grandsons.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pearlysands

  29 January 2012

  pearlysands commented on this recipe

  used this recipe for top tier of wedding cake as Groom is celliac. Did trial run and it was enjoyed by everyone..inc my two young grandsons.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• davetj_uk

  12 February 2012

  davetj_uk rated and commented on this recipe

  

  We made this, and substituted the ground almonds for rice flour. It works, but we had to give it an extra 15 minutes or so in the oven. Turned out wonderful... Everyone who has tried it cant believe we have put mashed potato in the mix.... This recipe has now become a favourite, and been printed out and laminated. It's now stored away safely with the other BBC GoodFood recipes that we have collected. Thank you Jane Hornby.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sandra

  02 March 2012

  sandra rated and commented on this recipe

  

  I've just made this cake. It's for my daughter who has egg, dairy and all grains intolerance. I used olive spread, and egg substitute in place of the normal butter and eggs. I just tasted it but it was still warm. Very oily but fantastic taste. Too soft at the moment but might firm up when cold. Think I'll reduce the butter and use one egg less next time. As I write, my Husband has just devoured a third of the cake and my poor Daughter hasn't even seen it yet!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• RachelEngland

  06 March 2012

  RachelEngland rated and commented on this recipe

  

  my absolute favourite cake!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rob

  12 March 2012

  Rob rated and commented on this recipe

  

  My first cake made with potato, i wasnt expecting much but what a surprise....very light and fluffy, and NOONE could tell it had potato instead of flour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JNM

  19 March 2012

  JNM rated and commented on this recipe

  

  Delicious, doesn't taste like gluten free at all. I served it to 9 people & there wasn't a crumb left on anyone's plate.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tracy Mclennan

  06 April 2012

  Tracy Mclennan commented on this recipe

  Bit dubious initially about using potato in a cake but it tastes fantastic. Will definitely make it again. All my friends wanted the recipe too!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• carolinerunner

  20 April 2012

  carolinerunner rated and commented on this recipe

  

  Really excellent

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• crumbortwo

  04 May 2012

  crumbortwo rated and commented on this recipe

  

  Excellent cake.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nesdom

  12 May 2012

  Nesdom rated and commented on this recipe

  

  Fantastic cake

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Wendy A

  13 May 2012

  Wendy A commented on this recipe

  Followed the recipe as stated, but found it took quite a bit longer to cook (perhaps I was using a deeper cake tin), but still turned out brilliantly. Very delicious and moist. Took it into my son's primary school for his birthday as one of his classmates is gluten intolerant - seemed to be widely enjoyed by staff and pupils alike.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Wendy A

  13 May 2012

  Wendy A rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jo

  20 May 2012

  Jo rated and commented on this recipe

  

  Was VERY well received by my celiac friends and just won me first prize in show category 'cake for special dietary requirements'! So it must be good!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Christine

  31 May 2012

  Christine commented on this recipe

  Excellent cake - noone would guess the secret ingredient!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Griffin

  31 May 2012

  Griffin commented on this recipe

  This was delicious - such a refreshing change to find a simple tasty wheat free recipe! Instead of mashing the potatoes, I cooked them so they weren't completely falling apart, allowed to cool/rinsed them in cold water, then grated them into the mixture (no potato ricer!!) but this seemed to work perfectly - texture is lovely and moist, although as mentioned in other comments I think I may bake for slightly longer next time. covered it in raspberry jam and coconut - took me back to school dinners!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• alinabake

  13 June 2012

  alinabake rated and commented on this recipe

  

  I wanted to make a lemon drizzle cake but realised I had lots of leftover potatoes. The reviews were good and I wanted to surprise family afterwards by telling them about the secret ingredient. I used 100g ground almonds and 75g polenta and just three eggs. It was lovely. Not as fabulous as other recipes on here but not a failure and no-one had a clue about the potatoes. Mum said it was more a tea time cake than a pudding though.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tina

  15 June 2012

  Tina commented on this recipe

  i tried this recipe and found as many others it needed about 70 mins to cook in an 8" round cake tin, but butter cream and fondant iced for a birthday cake and it was fantastic.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5870/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 30 mins

Cook 40 mins

Gluten-free, Nut-free

Without drizzle

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

Per serving

514 kcalories, protein 9g, carbohydrate 41g, fat 36 g, saturated fat 2g, fibre 2g, sugar 35g, salt 0.88 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.