Lemon Drizzle Cake Recipe

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lemon drizzle gluten free

What is a better way to cool off and refresh yourself in summer other than enjoying a lovely citrus lemon drizzle cake with ice-tea? This is a simple tea-time cake that is moist and zingy and gets a big thumbs up in my books! It also keeps really well in a tin for later in the week. My friend gave me this recipe to try and I’m so thankful she did as I have been experimenting with different wheat-free flours and I just couldn’t manage to get that light and fluffy texture that this recipe has …. and the secret ingredient is mash potato!

Alternative: For an orange, lemon and lime drizzle cake simply switch the 3 lemons for one orange, one lime and one lemon and for the juice mix the juice from all three and use a third of the juice. Use the remaining juice to zest up ice-water or ice-tea.

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What you need to know:
Prep time: 30 mins
Cook time: 40 mins
Cool time: 30 mins
Oven temp.: 160 – 180 °C

Ingredients for 8 – 10 portions:
For the cake:
7 oz / 200 g butter room temp.

7 oz / 200 g sugar
4 eggs
6 oz / 175 g ground Almonds
8.8 oz / 250 g cold mash potato
lemon peel / rind from 3 lemons
2 tsp gluten free baking powder

For the drizzle:
4 tbsp caster / icing sugar

Juice from 1 lemon

10″ / 28cm round spring-form tin or a loaf tin

Method:
1. If you already have leftover mash potato you can jump to step

2. If not you need to boil up some spuds and mash the potato and leave to cool. You can put butter, cream or milk in the mash or leave it plain. Whip it up as you would normally do for a main meal. The mash needs to be cold though so the eggs don’t start cooking while you’re mixing everything in. Once you have your cold mash jump to step 2.

2. Heat the oven to 180 °C / fan 160 C and butter and line your tin. Beat the sugar and butter together until light and fluffy.

3. Gradually add the eggs, beating after each addition.

4. Fold in the ground almonds, cold mashed potato, lemon zest and baking powder. Beat thoroughly until nice and gloopy!

5. Tip into the tin and level the top. Bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean.

6. Let the cake stand for 10 mins then turn out into a wire wrack or plate. To make the drizzle mix the sugar and lemon juice together until the sugar seems to have dissolved and spoon over the top of the cake. Let it drip down the sides – messy is a good look for this cake! Let the cake cool completely before slicing. The drizzle on top should slightly harden and crystallise.

7. Enjoy with coffee, tea or ice-cool drinks whilst in the garden catching a few sunny rays!

Tip:
1. If you have a potato ricer then definitely use it to mash the potatoes as it will give a brilliant light and fine texture.

2. If you need to make it nut free (like I do sometimes for my cousin) then switch the ground almonds for polenta, coconut flour or wheat-free flour.

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