GLUTEN FREE CAKE LEMON RECIPES

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GLUTEN-FREE LEMON DRIZZLE CAKE RECIPE - BBC GOOD FOOD



Gluten-free lemon drizzle cake recipe - BBC Good Food image

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

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Total Time 1 hours 10 minutes

Cook Time 40 minutes

Yield 10

Number Of Ingredients 9

200g butter, softened
200g golden caster sugar
4 eggs
175g ground almond (switch for polenta or wheat-free flour to make this recipe nut-free)
250g mashed potato
zest 3 lemons
2 tsp gluten-free baking powder
4 tbsp granulated sugar
juice 1 lemon

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 514 calories, FatContent 36 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 35 grams sugar, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.88 milligram of sodium

GLUTEN-FREE LEMON DRIZZLE CAKE RECIPE - BBC GOOD FOOD



Gluten-free lemon drizzle cake recipe - BBC Good Food image

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

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Total Time 1 hours 10 minutes

Cook Time 40 minutes

Yield 10

Number Of Ingredients 9

200g butter, softened
200g golden caster sugar
4 eggs
175g ground almond (switch for polenta or wheat-free flour to make this recipe nut-free)
250g mashed potato
zest 3 lemons
2 tsp gluten-free baking powder
4 tbsp granulated sugar
juice 1 lemon

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 514 calories, FatContent 36 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 35 grams sugar, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.88 milligram of sodium

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