Gluten-free Lemon Drizzle Cake
This unique lemon and potato cake is a delightful balance of flavors and textures. The moistness from the mashed potatoes combined with the zesty lemon creates a light and refreshing treat that is perfect for any occasion. The granulated sugar and lemon juice glaze adds a tangy sweetness that enhances the overall taste of the cake. It's a wonderful combination of unexpected ingredients that come together to create a truly delicious dessert.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
40M
Prep Time
PT30M
Yield
Serves 8 - 10
Nutrition
- Calories: 514 calories
- Fat Content: 36 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 35 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.88 milligram of sodium
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