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Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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Rating: 5 out of 5.175 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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!

  • Freezable (without drizzle)
  • Gluten-free
  • Nut-free
Nutrition: per serving
HighlightNutrientUnit
kcal514
fat36g
saturates2g
carbs41g
sugars35g
fibre2g
protein9g
low insalt0.88g
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Ingredients

For the drizzle

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, May 2008

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Rating: 5 out of 5.175 ratings
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