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 fromĀ www.bbcgoodfood.com


Other recipes you might like »

Pineapple upside down cake

This classic recipe is sure to be a hit with friends and family. Delicious.

Read more

Chocolate chip cookies

This retro recipe for chocolate-studded biscuits with a soft squidgy middle is irresistible.

Read more

Crunchy muesli cookies

This yummy recipe is from cake breaker Kathy, who is keen to support the MS Society.

Read more


Register button

quote code

"As with every parent, I just want the best for my baby. Advances in medical science and research funded by the MS Society mean there is hope for Lucy"

Stuart
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