SUGAR FREE LEMON CAKE RECIPES RECIPES

Name: Gluten-free lemon drizzle cake
Cook time: 40 min
Total time: 1 h 10 min
Yield: 10
Cuisine: British
Ingredients: 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 (Supercook does one); 4 tbsp granulated sugar; juice 1 lemon

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

Ingredients

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 (Supercook does one)
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

LEMON BUNDT CAKE RECIPE | ALLRECIPES

Lemon Bundt Cake Recipe | Allrecipes image

Lemon instant pudding and lemon-lime soda make this a very moist and delicious lemon cake.

Provided by Phyllis

Categories Lemon Cake

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 1 10-inch Bundt pan

Number Of Ingredients 5

Ingredients

1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
¾ cup vegetable oil
4 eggs
1 cup lemon-lime flavored carbonated beverage

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.
Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 364.4 calories, CarbohydrateContent 41.5 g, CholesterolContent 73.1 mg, FatContent 20.4 g, FiberContent 0.3 g, ProteinContent 4.7 g, SaturatedFatContent 4.4 g, SodiumContent 439.7 mg, SugarContent 18.9 g

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