Gluten-free lemon drizzle cake

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• Susan from Heysham

  23 September 2010

  Susan from Heysham rated and commented on this recipe

  

  I have never made or considerer making a gluten free cake before and probably still not if it hadn't been for my son wanting a cake to take to work to share with colleges on his last day. It turned out after making one cake that one of his work mates has celiacs. After searching the web, and discovering that even baking powder has wheat, I finally came across this recipe that used ingredients I had in my store cupboard. I also found a web site that told me how to make my own, gluten free, baking powder. The cake was a dream to make. I cooked it in the aga on the centre shelf of baking oven and it took 70 minutes. Thank you BBC good Food, I will certainly use some of your easy to follow recipes again.

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• Karen-NZ

  26 September 2010

  Karen-NZ rated and commented on this recipe

  

  Fantastic! I'm not baker so this was the first cake I'd attempted in over 25 years & it turned out great. I've cooked it a couple of more times too. I was slightly worried about the mash, as I didn't know if I had to add butter & milk to it. In the end I didn't I just masked them & left them to go cold. I also used 70g of almonds & 100g of all purpose GF flour. For the people that said it turn out a soggy mess I would say that I have to cook it much longer then 40-45 mins; in my oven it seems to take around 70 mins. But it is well worth the extra wait.

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• Caroline Wastie

  28 September 2010

  Caroline Wastie rated and commented on this recipe

  

  If there were more stars this cake would deserve them. It is amazing. So moist and lovely the cake went in one day! No-one guessed the surprise ingredient!! Served on it's own, with custard or ice cream. Brilliant! Now a firm family favourite!

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• Fougasse

  08 October 2010

  Fougasse rated and commented on this recipe

  

  This was stunningly good - I used a potato ricer to get a really moist texture to the spuds, and baked the mixture in small loaf tins. It made 9, with mixture still left over, so take note that it does produce a large cake! Everyone who tried it (including non-gluten-free types) swooned over the taste and lightness, without ever guessing that it contained such an unlikely ingredient. Next stop: an orange version.

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• Honeybee

  10 October 2010

  Honeybee rated and commented on this recipe

  

  Lovely moist cake. Will definitely try again. Will reduce sugar, add more lemon and cook for longer though. All in all, scrumptuous.

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• Piggie

  19 October 2010

  Piggie commented on this recipe

  Was wondering if you could cut out the sugar in this recipe as I follow a sugar free diet? Has anyone tried this?

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• alison parry

  23 November 2010

  alison parry commented on this recipe

  hi, im not to keen on lemon, what other substitutes could i use?

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• gluten-free-angel

  26 November 2010

  gluten-free-angel rated and commented on this recipe

  

  This is a great recipe for a delicious gluten free moist cake. It really was moist and stayed that way for a few days. The addition of the zest is important because it gives the cake a very zingy flavour. It looks good presentatio wise on the drizzle topping too

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• Linsay Mac

  15 December 2010

  Linsay Mac commented on this recipe

  Love this cake. I use Aunt Bessie's frozen mashed potato so don't have to worry about whether I've cooked enough potatoes or not, just have to remember to take the potato discs out of the freezer in time. Will try it with polenta this time around as someone in the office can't eat nuts so almonds are out. Assume that you use exactly the same amount?

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• caire_cooksalot

  18 January 2011

  caire_cooksalot rated and commented on this recipe

  

  Fantastic recipe, my friends wouldn't believe there was potato in it!

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• Dinzinelli

  18 January 2011

  Dinzinelli rated and commented on this recipe

  

  I made this cake for my sons fourth birthday, as one of his best friends has celiac disease. I covered it with fondant icing, and made a lemon curd buttercream to go in the middle and on the top. Everyone loved it, including all the kids. The only problem with doing it as an occasion cake is its a very delicate texture, I had to put a lot of buttercream on, as too thin a layer and the top of the cake broke. A small price to pay for a yummy cake though!

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• joanna

  13 February 2011

  joanna rated and commented on this recipe

  

  absolutley delicious, i've made this cake for yesterday dinner party and my guest were very pleased :)

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• Dobenut

  28 February 2011

  Dobenut commented on this recipe

  I made this cake for my vet as a thank you gift for being kind and understanding whenever she treats my animals. She thought it was fantastic and now wants the recipe as she a coeliac sufferer. I let the lemon juice and sugar dissolve completely and then let it soak into the cake whilst still in the tin and hot.

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• Christine

  02 March 2011

  Christine rated and commented on this recipe

  

  Utterly delicious - great as a pud with red berries and whipped cream or creme fraiche. Stays really moist.

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• Foodlover

  18 March 2011

  Foodlover rated and commented on this recipe

  

  This recipe has been passed around to many friends, it's a clear winner!... noone ever guesses the secret ingredient!

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• BiddyG

  01 April 2011

  BiddyG commented on this recipe

  I make this with dairy free spread for a dairy/gluten free option and it has always been fantastic.

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• Clare

  07 April 2011

  Clare rated and commented on this recipe

  

  Absolutely superb! Originally made this as some of my colleagues are gluten/wheat intolerant, but I now make it for any occassion which requires a cake! So light and moist, I've never baked anything which has resulted in so many positive comments!

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• Niall

  06 May 2011

  Niall commented on this recipe

  I'm going to bake this for my wife for Mother's Day. I'm not coeliac but since I dislike crumbly dry gluten-free products, it's the promise of the cake's moistness than inspires me to try this recipe. I'll probably serve it as a pudding. I'll report back on the outcome!

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• MrsBear

  05 June 2011

  MrsBear commented on this recipe

  Has anyone frozen this cake? what is it like after freezing?

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• Patricia

  18 June 2011

  Patricia commented on this recipe

  Made this last weekend and the cake turned out beautifully. Everyone enjoyed the cake, it was really moist. I served it with summer fruits and cream. I will definately make this cake again.

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

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

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