Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(151 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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laonie
20th Sep, 2018
5.05
If it's the nuts that are the issue, not the gluten, just use flour!
glutenfreebachelor
7th Apr, 2013
5.05
When making mashed potatoes I always boil the potatoes first, is this what we are expected to do? I can imagine it would make a difference in the moisture content, which can be quite important in baking.
mookybargirl
5th Apr, 2013
4.05
I used a potato ricer for the potato, as I really think this would make all the difference. I left the whole thing in the tin for about half an hour after cooking before trying to remove it. It came out perfect. My friends were very very impressed and were surprised when I told them it was made with mash potato.
skidd1024
1st Apr, 2013
5.05
My first foray into gluten-free baking and it turned out great! I did sub 100g rice flour and only used75g almond flour for a lighter texture and it worked well and cut down the fat. I also poked the cake all over with a skewer and then did the glaze just with water and powdered sugar. Made the cake moist but just the right lemon. Served with sweetened cashew cream. Rave reviews eel from my kids.
mimsy1
31st Mar, 2013
This is really lovely and good for g free and non g free alike. I used vitalite as some of my flock are lactose intolerant too. I have made it twice and found it consistent. (I cheated and used Aunt Bessie's frozen mash for speed).
bramblesu123
27th Mar, 2013
Excellent every time! Nicest lemon drizzle I've tasted
binnybag
10th Mar, 2013
5.05
Amazing recipe!! like others said so moist, one of the nicest cake i've had including regular wheat/gluten cakes! I baked in 2 halves, then put buttercream (using pure) and lemon curd in the middle and frosted with soft meringue. Everyone loved it! I was very pleased!!!
stoffee2013
6th Mar, 2013
3.05
It's was looking so good, but as an amateur at cooking I tried this and filled the tin to the top... Then it just kept rising in the oven! Oh dear. It smells nice.
dizzyfarmer
16th Feb, 2013
5.05
This was my first attempt at a gluten free cake. Averted a disaster when I realised I needed to add flour if not using the almonds !!! Added 225g of SR wheat free flour and it is fabulous. Would like to get the drizzle as shown in the picture as mine is not showing up. Will be trying the cake again but using different citrus fruits in the very near future. Now to try it on the in laws !!
thut2012
10th Feb, 2013
5.05
Ate the cake hot out of the oven, which was tasty but it was absolutely delicious when cold and eaten from the fridge. Everyone loved it and no-one had any idea about the secret ingredient. (I used Waitrose ready made mashed potato!)

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