Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(133 ratings)

Prep: 30 mins Cook: 40 mins Including cooking potato

Easy

Serves 8 - 10

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

Nutrition and extra info

  • Without drizzle
  • Gluten-free
  • Nut-free

Nutrition: per serving

  • kcal514
  • fat36g
  • saturates2g
  • carbs41g
  • sugars35g
  • fibre2g
  • protein9g
  • salt0.88g
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Ingredients

  • 200g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar
  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 175g ground almond (switch for polenta or wheat-free flour to make this recipe nut-free)
  • 250g mashed potato
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • zest 3 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tsp gluten-free baking powder (Supercook does one)
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the drizzle

  • 4 tbsp granulated sugar
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

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Comments, questions and tips

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leogoo911's picture
leogoo911
24th Jul, 2017
3.8
the only bad thing was that it takes longer then it says to cook in the oven but I bet the whole family will enjoy it. :)
falonap
22nd Jan, 2017
5.05
I have sworn by a regular Lemon Drizzle Cake recipe for years and it always goes down well. However, I have recently branched into the world of gluten free baking too, due to my son moving over to a gluten free diet. When I read the reviews for this recipe I thought it had to be worth a try! Although some reviewers have made suggestions to change certain things, I decided to stick to to the recipe and method, at least for the forst attempt (including cooking temperature and time - fan oven 160 degrees, 45 minutes, and cake tin size - 20cm diameter, deep cake tin). However, did use the 'switch' of gluten free plain flour rather than ground almonds, mainly because I didn't have any ground almonds. When I made the mashed potato I just mashed it with a little milk, and whisked it with a cake mixer too, to make sure it was really soft (I often do this with my mash anyway). I have to say, along with most other reviewers, the cake was delicious! So light and soft, golden in colour,and really tasty. It went down really well with my husband, son and in laws too. I think I will use it instead of my regular recipe in future. I don't normally do reviews, but as the reviews helped me choose this recipe, I decided I ought to do one too! Happy baking!
Jincray
17th Jul, 2016
Came across this recipe looking for a gluten free recipe but big concern in the ingredients where it says 175g ground almonds to make the recipe " nut free"?!?! People with nut allergies often have cross reactivity to different nuts. Your editing and checking of these recipes needs improvement.
bonnebouffe
5th Aug, 2016
Ahem! The recipe says "switch" - meaning use polenta instead of ground almonds (which I did, and the result was delicious).
Jenwenwaldo
19th Jul, 2016
It says to replace for polenta or wheat free flour if people have nut allergies?
Carla Afrika
26th Jan, 2016
Very Very happy I made this cake for my daughter's Birthday to-day. Great success. I did cook the syrup for a while until it became sticky before drizzling it over the cake. Looks and tastes superb.
p.hung
9th Jan, 2016
Made this cake -very moist and tasty! Made it in a loaf tin which sliced much more easily. I freezed half the cake and it still taste nice after defrosting a few weeks later.
Bronnie123
29th Nov, 2015
Having read comments re this cake being undercooked and soggy, I made half the quantities In a smaller tin. I iced it with lemon water icing instead of soaking it in a lemon syrup. It was very moist but quite delicious and the first cake my daughter has been able to enjoy for ages. I plan to use this recipe as a basis for a variety of different flavoured cakes. We used the same recipe minus the lemon and with the addition of 20g of cocoa to make individual muffin size cakes. ( Half the quantity made 11 cakes) . Baked them for 25 mins. Delicious. Thank you. I think this is going to be a very versatile basic recipe to play with.
woofiewhiskers
15th Nov, 2015
0.05
This cake was undercooked in the 45 minutes cooking time. I cooked it for an hour and it was still very sloppy. The family hated it.
elizabeth1965
31st Aug, 2015
Cooked for 60 mins, very brown and yet still undercooked. Sunk in the middle on cooling. Topping helped. Served as a pudding instead of as a cake. Given I knew it had potato in it might have persuaded me I could taste it.

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Firthfeast
10th Jul, 2017
Wedding cake Hi, I've been asked to make this cake as part of a four tier wedding cake. It would be the second tier up. Do you think this cake is firm enough to be stacked? Thanks!
goodfoodteam's picture
goodfoodteam
11th Jul, 2017
Thanks for your question, this isn't the ideal choice for a wedding cake. We would suggest using one of our wedding cake recipes. Also, if you need a gluten-free cake, it would be better to cook this separately and not bring it into contact with cakes that do contain gluten.
sarah_clk
19th Apr, 2017
I love this recipe, it's always a winner and no one can ever guess it's gluten free... Has anyone tried to make a chocolate version successfully?
nicolaappleton
30th May, 2015
Does this cake freeze?
g00df00dy
10th Jun, 2015
5.05
Yes - I've made this for friends with gluten intolerance and they cut it into slices before freezing and then take out and leave to defrost at room temperature as and when required.
elenapudge
8th Sep, 2014
Could you confirm whether eggs should be large or medium size? Thanks
goodfoodteam's picture
goodfoodteam
16th Sep, 2014
Hi there, thanks for your question, eggs are always medium unless otherwise stated.
Steffycw83
6th Aug, 2014
I am hosting a complicated dinner party full of allergy sufferers, can I make this in advance and if so what is the best method for warming it up as I think it would be nice warm. Thank you
bumblina83
25th Jun, 2014
I would like to make this dairy free as well so can I use an oil instead of the butter and how much? Thanks.
goodfoodteam's picture
goodfoodteam
7th Jul, 2014
You could try this with the same amount of oil as butter however as it has not been tested by us we can't assure you that it will work, thanks.

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jamdunk
15th Dec, 2016
2.55
Probably stating the obvious to all you practised bakers out there, but this cake did not work for me, I suspect, as the mashed potato was probably too moist.