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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mda04rhe
6th Mar, 2012
5.05
my absolute favourite cake!
sandra220261
2nd Mar, 2012
5.05
I've just made this cake. It's for my daughter who has egg, dairy and all grains intolerance. I used olive spread, and egg substitute in place of the normal butter and eggs. I just tasted it but it was still warm. Very oily but fantastic taste. Too soft at the moment but might firm up when cold. Think I'll reduce the butter and use one egg less next time. As I write, my Husband has just devoured a third of the cake and my poor Daughter hasn't even seen it yet!
davetj_uk
12th Feb, 2012
5.05
We made this, and substituted the ground almonds for rice flour. It works, but we had to give it an extra 15 minutes or so in the oven. Turned out wonderful... Everyone who has tried it cant believe we have put mashed potato in the mix.... This recipe has now become a favourite, and been printed out and laminated. It's now stored away safely with the other BBC GoodFood recipes that we have collected. Thank you Jane Hornby.
pearlysands
29th Jan, 2012
5.05
used this recipe for top tier of wedding cake as Groom is celliac. Did trial run and it was enjoyed by everyone..inc my two young grandsons.
pearlysands
29th Jan, 2012
5.05
used this recipe for top tier of wedding cake as Groom is celliac. Did trial run and it was enjoyed by everyone..inc my two young grandsons.
birdofthyme
28th Jan, 2012
3.05
Delicious taste, yum :-) I too wonder if there is any particular variety of potato that works better than others, will experiment as its the first time I've made this cake. One thing I will do next time is drastically reduce the amount of butter, it was literally seeping out of the cake when it was still warm and generally made for an overly greasy cake and fingers!
jothefoodie
27th Jan, 2012
5.05
Made this today for my sister...its delicious!
drschrebling
5th Jan, 2012
5.05
Excellent recipe. We actually made cupcakes rather than a large cake. They needed c.15mins and came out perfect. Also did butter icing rather than lemon drizzle, which also works really well with a cupcake
tinydancer
3rd Dec, 2011
5.05
A wonderful moist gluten free cake, fantastic texture and taste. Also you get to play the 'guess the mystery ingredient game' with your guests.
rubynstu
20th Oct, 2011
I'm allergic to potato. Could I substitute With sweet potato?

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