Name: Gluten-free lemon drizzle cake
Cook time: 40 min
Total time: 1 h 10 min
Yield: 10
Cuisine: British
Ingredients: 200g butter softened; 200g golden caster sugar; 4 eggs; 175g ground almond (switch for polenta or wheat-free flour to make this recipe nut-free); 250g mashed potato; zest 3 lemons; 2 tsp gluten-free baking powder; 4 tbsp granulated sugar; juice 1 lemon

Gluten-free lemon drizzle cake with a slice taken

200g butter
softened
200g golden caster sugar
4 eggs
175g ground almond
(switch for polenta or wheat-free flour to make this recipe nut-free)
250g mashed potato
zest 3 lemons
2 tsp gluten-free baking powder

For the drizzle

4 tbsp granulated sugar
juice 1 lemon

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.