Gluten-free lemon drizzle cake

Caregory : Quick Bakes Recipes

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

Ingredient

Direction

    Method

    • STEP 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.

    • STEP 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.

recipeinner-img

Related Recipes

Easy And Quick Recipes

Low Calorie Recipes

Dinner Ideas

Quick Bakes Recipes

Low Calorie Recipes

Low Calorie Recipes