Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone’s amazement it's mash potato!

Difficulty and servings

Easy

Serves 8 - 10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 40 mins

Including cooking potato
Freezable

Gluten-free, Nut-free

Without drizzle

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.
Try

Potato ricer

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

Make it nut-free

If you'd like to make this nut-free, as well as wheat-free, switch the ground almonds for polenta or wheat-free flour.

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

Recipe from Good Food magazine, May 2008.

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Latest comments and suggestions

Results 61-80

  • Binder photo Jo

    26 January 2010

    Jo rated this recipe

    3 stars

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  • Binder photo Milkybardave

    27 January 2010

    Milkybardave rated this recipe

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  • Binder photo LittleEd

    06 February 2010

    LittleEd rated this recipe

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  • Binder photo Susie M

    14 February 2010

    Susie M rated this recipe

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  • Binder photo NormalForNorfolk

    09 March 2010

    NormalForNorfolk rated this recipe

    5 stars

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  • Binder photo anjaybee

    22 March 2010

    anjaybee rated this recipe

    5 stars

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  • Binder photo bex

    04 April 2010

    bex commented on this recipe

    made this but found it a very wet texture...would be better as a pudding served with ice cream than a cake. Flavour was wonderful though. I bought a potato ricer and now wonder how I managed with out one all these years!!

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  • Binder photo Mairi-Claire

    20 May 2010

    Mairi-Claire rated this recipe

    1 stars

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  • Binder photo Sharon

    09 June 2010

    Sharon rated and commented on this recipe

    5 stars

    A super easy and fantastic tasting gluten free cake!

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  • Binder photo Emily_19

    29 June 2010

    Emily_19 rated and commented on this recipe

    1 stars

    Didn't mash the potato finely enough and had lumps of potato through it - disgusting! It looked lovely, but the taste was NOT good!

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  • Binder photo Sami

    05 July 2010

    Sami commented on this recipe

    Cake turned out great, but because I had no almonds I used sweetened desicated coconut... an unusual combanation, but tasted great! ( very very moist cake! ... yum!)

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  • Binder photo nsrdm03

    28 July 2010

    nsrdm03 commented on this recipe

    hi, I'm left wondering why you would specifically use gluten free baking powder? Do other baking powders have gluten in them or is it that Gluten free baking powder is more suited to gluten free flower? thanks Ronnie

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  • Binder photo debbie

    20 August 2010

    debbie commented on this recipe

    sorry for asking a stupid question, but should the mashed potato be done with butter and milk, or just potato? im not very confident with cooking! thanks for your help!

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  • Binder photo mrs m

    24 August 2010

    mrs m commented on this recipe

    nsrdm03 Some baking powders contain wheat flour as a filler so are not gluten free.

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  • Binder photo mrs m

    24 August 2010

    mrs m commented on this recipe

    Sorry forgot to add, the supercook baking powder is gluten free but is not actually marketed as "gluten free baking powder". Its generally much cheaper than those that you find in the GF aisle.

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  • Binder photo Nameless

    24 August 2010

    Nameless rated and commented on this recipe

    5 stars

    Some idiot at work brought this in for his birthday. No-one really likes him that much but luckily we all loved his cake.

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  • Binder photo Jean A

    02 September 2010

    Jean A commented on this recipe

    Just made this cake. I put the potatoes through a sieve to mash them. I used pure to make it dairy free and also used Polenta because Sainsburys had no ground almonds on the shelf. I also used a couple of tablespoons of GF Flour because the mixture seemed a bit sloppy. I've just had a small slice. I couldnt wait for it to cool because it looked so delicious - and it was. I cant wait to have another slice

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  • Binder photo Jean A

    02 September 2010

    Jean A rated this recipe

    5 stars

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  • Binder photo tricia

    05 September 2010

    tricia rated and commented on this recipe

    1 stars

    Made this for afternoon tea with friends as a test run for a birthday cake. Wish I hadn't. The texture was unpleasant and the flavour left me a little uncertain. The best compliment I received was that the sugar/lemon coating was tasty!

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  • Binder photo Bonbon

    08 September 2010

    Bonbon rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 8 - 10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 40 mins

Including cooking potato
Freezable

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
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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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