Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

By Jane Hornby
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(151 ratings)
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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.

  • Recipe Tip

    Potato ricer

    If you have one, use a potato ricer to mash your potatoes; it will give a fantastically light and fine texture.

  • Recipe Tip

    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.

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Comments, questions and tips

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goodeve1
22nd May, 2013
5.05
I made this recipe as instructed,as my daughter is a coeliac,she loved it and I am going to make another
goodeve1
22nd May, 2013
5.05
my daughter is a coeliac,so tried this recipe for lemon drizzle cake,she absolutely loved it and I am making another one for her.
samsheep
7th May, 2013
5.05
Just about the best lemon drizzle I have ever tasted - definitely no hint of potato, just moist and luscious. If only there was an egg-free version but that's probably too much to ask for!
bambi1234
5th May, 2013
5.05
Loved it. We used the corn flour instead of almond and it worked very well.
bambi1234
5th May, 2013
5.05
Loved it. We used the corn flour instead of almond and it worked very well.
melanie_s_ward
24th Apr, 2013
4.05
All my family loved this cake very tasty. needed slightly longer in the oven.
debris165
21st Apr, 2013
5.05
OH MY GOODNESS! This has to be the best cake I have EVER had/made.(and that is a lot people!) I cannot believe how moist and tasty it is! t looks as if it should be dense and heavy but isn't. As the others have said, you would never know the 'secret' ingredient! I did over cook mine a little, but actually it worked quite nicely as it added a little crunch to the outside. Thanks so much for sharing this recipe.
glutenfreebachelor
19th Apr, 2013
5.05
I used this basic recipe, but I did not have any lemons, so I instead zested 2 large oranges instead of 3 lemons. I also added dried cranberries, approximately half a cup/60g of them, to the batter. Also, I substituted orange juice for the lemon juice in the drizzle. I know that this doesn't look a whole lot like the original recipe, but I like to improvise.
zephyrn95
10th Apr, 2013
5.05
I made this twice for my mother in law who is celiac and she adores it!try it and you and your love ones won't get disappointed! A HIT!!!
jayelled
9th Apr, 2013
wanted to make this recipe for a friend who has a serious nut allergy but the only polenta that I could find stated that it was packed in an environment where nuts were present. obviously I do not want to risk the health of my friend. any suggestions?

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