Gluten free lemon drizzle cake


Ingredients

200g butter, softened
200g golden caster sugar
4 eggs
175g ground almonds (to make it nut free see below)
250g mashed potatoes
zest 3 lemons
2 tsp gluten-free baking powder (Supercook does one)
For the drizzle
4 tbsp granulated sugar
juice 1 lemon

Method

1. Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin.
2. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition.
3. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
4. 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.
5. Turn out onto a wire rack after 10 mins cooling.
6. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides.
7. Let the cake cool completely before slicing.

Recipe reproduced with permission from www.bbcgoodfood.com


Other recipes you might like »

Choc-cherry fudge torte

This divine, squidgy chocolate cake is dairy-free, so vegans can dig in.

Read more

Carrot cake

A British classic made vegan so everyone can enjoy.

Read more

Flourless chocolate cake

Tom Kerridge’s flourless dark chocolate cake

This is the easiest chocolate cake you’ll ever make and will stay soft and moist for days. Perfect for your gluten-free friends. Ingredients 250g butter, diced, plus extra for... read more


Register button

quote code

"What better way than to catch up with friends, raise funds for MS and have a great excuse for eating yummy cakes."

Judith
Cake Break host

Why we do Cake Break (individual only)




© Cake Break | MS Society Multiple Sclerosis Society. Registered charity nos 1139257 / SC041990. Registered as a limited company in England and Wales 07451571