Today we’ve got a gorgeous gluten-free lemon drizzle cake that stays wonderfully moist. It has a not-so-secret ingredient keeping it from drying out – mash potato! (Trust us, it works)
This recipe will serve up 8-10 slices of gluten-free goodness. Be warned – it is very calorie-dense! At roughly 514 calories a slice, we don’t recommend making this a daily dessert. If you have allergies, you can always substitute the ground almonds for polenta or wheat-free flour. So no one has to miss out!
Ingredients for Gluten-Free Lemon Drizzle Cake
For the cake
- 250g mashed potato
- 200g butter softened
- 200g golden caster sugar
- 175g ground almond (switch for polenta or wheat-free flour to make this recipe nut-free)
- 4 eggs
- Zest 3 lemons
- 2 tsp gluten-free baking powder
For the drizzle
- 4 tbsp granulated sugar
- Juice 1 lemon
Method
- Heat your oven to 180C/fan 160C/gas 4. Then butter and line a deep, 20cm round cake tin.
- Beat the sugar and butter together until it’s light and fluffy.
- Then, gradually add the eggs, beating as you add each in.
- Fold in the almonds (or your chosen substitute), cold mashed potato, lemon zest and baking powder.
- Tip your mixture into the tin, level the top, then bake for 40-45 mins or until it’s golden and a skewer inserted into the middle of the cake comes out clean.
- Turn out the cake 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.
- Finally, let the cake cool completely before slicing.
Pro tip: If you use a potato ricer to mash the potatoes; this will give it a very light and fine texture.
