Gluten-Free Lemon Drizzle Cake with Mashed Potato
A surprisingly moist and zesty gluten-free cake that uses mashed potatoes to create an incredible, melt-in-the-mouth texture. Topped with a crunchy, sharp lemon drizzle, it's a unique twist on a British classic that everyone can enjoy.
Servings10 Portions
Prep Time20 Mins
Cook Time40 Mins
Difficulty
Easy
Ingredients
10
- unsalted butter, softened200 g
- golden caster sugar200 g
- eggs4
- ground almonds175 g
- cold mashed potato250 g
- zest of 3 lemons3 lemons
- gluten-free baking powder2 tsp
- granulated sugar4 tbsp
- juice of 1 lemon1 lemon
Step-by-Step Instructions
01
Preheat your oven to 180°C (160°C fan/gas mark 4). Grease a 20cm deep round cake tin and line the base and sides with baking parchment.
02
In a large mixing bowl, cream together the softened butter and golden caster sugar until the mixture is pale, light, and fluffy.
03
Gradually add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of the ground almonds.
04
Gently fold in the ground almonds, cold mashed potatoes, lemon zest, and gluten-free baking powder until the batter is smooth and well combined.
05
Pour the batter into the prepared tin and level the top with a spatula. Bake for 40–45 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
06
Let the cake cool in the tin for 10 minutes, then carefully transfer it onto a wire rack.
