Gluten-free lemon drizzle cake

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• Ornsbys

  19 June 2012

  Ornsbys commented on this recipe

  Haven't tried making it yet, but can't wait after all the positive comments, my belly's rumbling. Just wonder if you could make it an orange drizzle cake instead...??? can you use ready made polenta or does it have to be ground stuff?

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• chilliexxchil

  28 June 2012

  chilliexxchil rated and commented on this recipe

  

  I made this cake using Xylitol instead of sugar and extra lite olive oil spread. I decreased the egg to three and used half rice flour and half ground almonds. Absolutely delicious and light as a feather. My other half loved it too and he eats normally. So if you are trying to cut out all the baddies in your diet but want cake this is it.

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• Ycnanyasmar

  02 July 2012

  Ycnanyasmar commented on this recipe

  Just baked this and taken it out of the oven 10 minutes ago. It looks absolutely delicious. I used the polenta instead of the ground almonds. I cut out a slice to ensure that it had baked through ok. After drizzling the lemon icing and lemon zest over the cake I then lightly dusted it with icing sugar. Can't wait till it's cool enough to eat it. Oh, bye the way I gave it around 50 mins in the oven. I will definitley be baking this cake again.

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• tabziino

  04 July 2012

  tabziino rated and commented on this recipe

  

  I didn't change one thing and this cake was a hit. My gluten-eating housemates loved it and no-one could pick that the secret ingrediant was mashed potatoe. This was one of the best cakes I've baked and thats saying alot for a gluten free cake! Enjoy

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• Soozeegee

  07 July 2012

  Soozeegee commented on this recipe

  Very easy cake to make. Used 250g raw potatoes, and finished off a pack of ground almonds which increased the weight about 15g. It was delicious, and turned out perfectly. Does anyone know if it can be frozen?

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• Lola_Balola

  14 July 2012

  Lola_Balola rated and commented on this recipe

  

  Very light moist cake but takes a lot longer to cook than instructions suggest and is very delicate, I had trouble getti g it out of the cake tin as it crumbled in places. Tasted pretty good and would make again if entertaining a gluten free friend.

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• Lin

  11 September 2012

  Lin rated and commented on this recipe

  

  Incredibly easy to make and absolutely delicious. after creaming the butter and sugar I used a hand blender to mix in everything else, it was so quick and easy and made it very light and fluffy with no aching arm!

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• tigtog

  27 September 2012

  tigtog commented on this recipe

  Made this today for my coeliac mum but made individual cakes in muffin tins. I made them with dairy free spread not butter and prefer the drizzle made with icing sugar and lemon juice and put on while they are still warm. The only trouble is they didn't last long - the rest of the family finished them all! They didn't realise they were gluten free and were really surprised about the mash. Will definitely make again and am already sharing recipe with friends who have asked me for it after I posted a pic on Facebook.

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• oapLin

  03 October 2012

  oapLin rated and commented on this recipe

  

  made this for daughters who are gluten intolerant. Everyone loved it. A lovely light sponge. I used a 50/50 mix of almonds and polenta which gave it a nice texture. One daughter loves coffee and walnut cake so made it with 75gms ground walnuts, 50gms ground almonds and 50gms polenta. Added 2 tbspn coffee essence to mix. Coffee glace icing and walnuts on top. It worked very well and I had a very happy daughter. Will use the basic mixture to make a variety of different flavours.

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• Joricho

  24 October 2012

  Joricho rated and commented on this recipe

  

  I've tried lots of different GF recipes with varied success.... This one works well every time though and is so delicious people don't even realise it's GF. High praise indeed!

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• Bex

  26 October 2012

  Bex rated this recipe

  

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• pekinduck

  30 October 2012

  pekinduck rated and commented on this recipe

  

  Made this today, tastes great and is really light. No bloaty feeling afterwards like you've had a big piece of cake. The family loved it too and couldn't guess the secret ingredient. Will definately make this again and I can grow my own potatos but not wheat!

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• Ilovecake

  04 December 2012

  Ilovecake rated and commented on this recipe

  

  Made this today - no-one wanted to wait for it to cool down properly so we ate it warm - yum! Nobody could guess what it was made with and we all agreed it would be great with some custard as a pudding when warm. Will make again, even when I don't have someone with a gluten allergy visiting.

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• ReluctantBaker

  22 January 2013

  ReluctantBaker commented on this recipe

  I tried this recipe but as individual cakes using a silicone cupcake mould. It didn't work at all, the mixture was far too damp, even after 40 minutes cooking, and the cakes fell apart when trying to remove them. I will try it again as one big cake next time.

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• Thut

  10 February 2013

  Thut rated and commented on this recipe

  

  Ate the cake hot out of the oven, which was tasty but it was absolutely delicious when cold and eaten from the fridge. Everyone loved it and no-one had any idea about the secret ingredient. (I used Waitrose ready made mashed potato!)

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• Dizzy23

  16 February 2013

  Dizzy23 rated and commented on this recipe

  

  This was my first attempt at a gluten free cake. Averted a disaster when I realised I needed to add flour if not using the almonds !!! Added 225g of SR wheat free flour and it is fabulous. Would like to get the drizzle as shown in the picture as mine is not showing up. Will be trying the cake again but using different citrus fruits in the very near future. Now to try it on the in laws !!

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• Stoffee

  06 March 2013

  Stoffee rated and commented on this recipe

  

  It's was looking so good, but as an amateur at cooking I tried this and filled the tin to the top... Then it just kept rising in the oven! Oh dear. It smells nice.

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• BinnyB

  10 March 2013

  BinnyB rated and commented on this recipe

  

  Amazing recipe!! like others said so moist, one of the nicest cake i've had including regular wheat/gluten cakes! I baked in 2 halves, then put buttercream (using pure) and lemon curd in the middle and frosted with soft meringue. Everyone loved it! I was very pleased!!!

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• BrambleSu123

  27 March 2013

  BrambleSu123 commented on this recipe

  Excellent every time! Nicest lemon drizzle I've tasted

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• mimsy

  31 March 2013

  mimsy commented on this recipe

  This is really lovely and good for g free and non g free alike. I used vitalite as some of my flock are lactose intolerant too. I have made it twice and found it consistent. (I cheated and used Aunt Bessie's frozen mash for speed).

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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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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 9.0g, carbohydrate 41.0g, fat 36.0 g, saturated fat 2.0g, fibre 2.0g, sugar 35.0g, salt 0.88 g

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