Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(153 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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shurrell
22nd Jan, 2013
I tried this recipe but as individual cakes using a silicone cupcake mould. It didn't work at all, the mixture was far too damp, even after 40 minutes cooking, and the cakes fell apart when trying to remove them. I will try it again as one big cake next time.
jjpurplecat
4th Dec, 2012
5.05
Made this today - no-one wanted to wait for it to cool down properly so we ate it warm - yum! Nobody could guess what it was made with and we all agreed it would be great with some custard as a pudding when warm. Will make again, even when I don't have someone with a gluten allergy visiting.
pekinduck
30th Oct, 2012
5.05
Made this today, tastes great and is really light. No bloaty feeling afterwards like you've had a big piece of cake. The family loved it too and couldn't guess the secret ingredient. Will definately make this again and I can grow my own potatos but not wheat!
joricho
24th Oct, 2012
5.05
I've tried lots of different GF recipes with varied success.... This one works well every time though and is so delicious people don't even realise it's GF. High praise indeed!
oaplin
3rd Oct, 2012
5.05
made this for daughters who are gluten intolerant. Everyone loved it. A lovely light sponge. I used a 50/50 mix of almonds and polenta which gave it a nice texture. One daughter loves coffee and walnut cake so made it with 75gms ground walnuts, 50gms ground almonds and 50gms polenta. Added 2 tbspn coffee essence to mix. Coffee glace icing and walnuts on top. It worked very well and I had a very happy daughter. Will use the basic mixture to make a variety of different flavours.
tigclay
27th Sep, 2012
Made this today for my coeliac mum but made individual cakes in muffin tins. I made them with dairy free spread not butter and prefer the drizzle made with icing sugar and lemon juice and put on while they are still warm. The only trouble is they didn't last long - the rest of the family finished them all! They didn't realise they were gluten free and were really surprised about the mash. Will definitely make again and am already sharing recipe with friends who have asked me for it after I posted a pic on Facebook.
lindealu
11th Sep, 2012
5.05
Incredibly easy to make and absolutely delicious. after creaming the butter and sugar I used a hand blender to mix in everything else, it was so quick and easy and made it very light and fluffy with no aching arm!
Lola_balola
14th Jul, 2012
3.05
Very light moist cake but takes a lot longer to cook than instructions suggest and is very delicate, I had trouble getti g it out of the cake tin as it crumbled in places. Tasted pretty good and would make again if entertaining a gluten free friend.
soozeegee
7th Jul, 2012
Very easy cake to make. Used 250g raw potatoes, and finished off a pack of ground almonds which increased the weight about 15g. It was delicious, and turned out perfectly. Does anyone know if it can be frozen?
tabziino
4th Jul, 2012
5.05
I didn't change one thing and this cake was a hit. My gluten-eating housemates loved it and no-one could pick that the secret ingrediant was mashed potatoe. This was one of the best cakes I've baked and thats saying alot for a gluten free cake! Enjoy

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