Gluten Free Lemon Drizzle Cake

This is a light gluten-free lemon cake. A surprise ingredient of mashed potato makes the body of the cake and the lemon drizzle adds true character.

Lemon drizzle cake

(for 20cm round cake tin) 

Ingredients

150g unsalted butter

150g caster sugar

3 eggs – separated

150g ground almonds

200g mashed potato – cooled (2 medium sized potatoes)

Zest of 2 lemons –finely grated

For the drizzle

Juice of 1 lemon

3 tablespoons granulated sugar

2 tablespoons glacé mixed citrus peel to serve (optional)

Method

Heat oven to 180C. Line a 20cm round cake tin with baking paper. Beat the sugar and butter together until light and fluffy, then gradually add the egg yolks, beating after each addition. Fold in the almonds, cold mashed potato, and grated lemon zest.

In a separate bowl, beat egg whites until it forms a peak. Fold the egg white into the cake mixture.

Tip mixture into the cake tin, level the top, then bake for 40-45 minutes or until golden and a skewer inserted into the middle of the cake comes out clean.

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. Sprinkle glace citrus peel before serving.

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