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Gluten-free lemon drizzle cake

With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone’s amazement it's mash potato!

  • Prep: 30 mins
    Cook: 40 mins
    Including cooking potato
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 514
  • Carbohydrates 41
  • Saturated Fat 2
  • Sugar 35
  • Protein 9
  • Fat 36
  • Fibre 2
  • Salt 0.88

Nutrition per serving

  • Calories 514
  • Carbohydrates 41
  • Saturated Fat 2
  • Sugar 35
  • Protein 9
  • Fat 36
  • Fibre 2
  • Salt 0.88

Ingredients

  • 200g butter, softened
  • 200g golden caster sugar
  • 4 eggs
  • 175g ground almonds (to make it nut free see below)
  • 250g mashed potatoes
  • zest 3 lemons
  • 2 tsp gluten-free baking powder (Supercook does one)
  • 4 tbsp granulated sugar
  • juice 1 lemon

Tip

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.

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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