- 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
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.
Cream the margarine or butter and sugar together in a mixer until light and fluffy and the mixture doesn’t feel gritty.
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.
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.
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.
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.
Drizzle the icing over the top of the hot cake, sprinkle with the remaining lemon zest and leave to cool.
Transfer to a serving plate and cut into slices to serve.
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