Gluten-free lemon drizzle cake

Recipe uploaded by

Jane Hornby

35 ratings

Recipe by Jane Hornby

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1. Video tutorial: Lining a cake tin

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.

Potato ricer

If you have one, use a potato ricer to mash your potatoes; it will give a fantastically light and fine texture.

Per serving

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

'Although I was initially a little wary of using mashed potato in a cake, I was surprised at how light this was, plus the lemon flavour was very subtle and refreshing.'

Latest comments and suggestions

Results 21-40

• Hope

  28 August 2008

  Hope commented on this recipe

  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!

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• Cookie Carrie

  01 November 2008

  Cookie Carrie commented on this recipe

  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!

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• Sue Spink

  23 November 2008

  Sue Spink commented on this recipe

  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.

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• Claire

  25 November 2008

  Claire rated this recipe

  

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• Gluten-Free Crawley Group

  09 December 2008

  Gluten-Free Crawley Group commented on this recipe

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

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• tweens

  06 February 2009

  tweens rated and commented on this recipe

  

  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!!!!

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• Ali

  11 February 2009

  Ali commented on this recipe

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

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• Tiffany

  14 February 2009

  Tiffany commented on this recipe

  aamazingly easy and very moist great cake.

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• lucysmum

  14 February 2009

  lucysmum rated and commented on this recipe

  

  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.

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• Lyn

  15 February 2009

  Lyn rated and commented on this recipe

  

  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.

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• Michaela

  15 February 2009

  Michaela commented on this recipe

  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.

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• Michaela

  15 February 2009

  Michaela rated this recipe

  

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• Nuala Caffrey

  22 February 2009

  Nuala Caffrey rated and commented on this recipe

  

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

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• sweety

  27 February 2009

  sweety commented on this recipe

  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.

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• food!♥

  28 February 2009

  food!♥ commented on this recipe

  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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• Kenneth

  05 March 2009

  Kenneth rated and commented on this recipe

  

  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.

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• Pipe-o

  16 March 2009

  Pipe-o commented on this recipe

  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.

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• chrislat

  23 March 2009

  chrislat commented on this recipe

  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.

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• chrislat

  23 March 2009

  chrislat rated and commented on this recipe

  

  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.

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• Pipper

  08 April 2009

  Pipper commented on this recipe

  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.

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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

Vegetarian, 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, salt 0.88 g

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