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Lemon drizzle cake

Everyone loves a lemon drizzle cake but this one is a little different. We've added an everyday kitchen staple – mashed potato – to help add moistness and keep the zesty tang to this gluten-free cake. Give it a try.

  • 30 minutes prep. time
  • 1 hour cooking time
  • Serves 12
  • Cakes, bakes & desserts
A lemon drizzle cake with a twist
A lemon drizzle cake with a twist | © National Trust/William Shaw


  • A little oil for greasing
  • 250g dairy-free margarine or butter
  • 250g caster sugar
  • 370g cooked, cooled mashed potato
  • 5 eggs
  • 1 lemon, grated zest only
  • ½ tsp gluten-free baking powder
  • 225g self-raising gluten-free flour


  • 115g icing sugar, sifted
  • 1 lemon, grated zest
  • 2 tbsp lemon juice


Step 1

Preheat the oven to 150°C (130°C fan/gas mark 2). Lightly brush the inside of a loaf tin with a little oil and line the base with a rectangular piece of non-stick baking paper.


Step 2

Cream the margarine or butter and sugar together in a mixer until light and fluffy and the mixture doesn’t feel gritty.

Step 3

Add the cooled mashed potato, eggs, lemon zest, baking powder and gluten-free flour. Beat until smooth, scraping down the sides of the bowl and making sure there is no dry flour left on the bottom of the bowl.

Step 4

Spoon into the tin, level the top then bake for about 1 hour until well risen, golden brown, the top is slightly cracked and a skewer comes out cleanly when inserted into the centre of the cake.

Step 5

Add the icing sugar to a bowl then gradually stir in enough lemon juice to make a thin smooth glacé icing, then mix in half the lemon zest.

Step 6

Run a knife around the edge of the cake, remove the springclip side then lift off the base with a palette knife and peel away the lining paper. Put onto a wire rack set over a large plate.

Step 7

Drizzle the icing over the top of the hot cake, sprinkle with the remaining lemon zest and leave to cool.

Step 8

Transfer to a serving plate and cut into slices to serve.

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