Lemon drizzle cake
Everyone loves a lemon drizzle cake but this one is a little different. To help add moistness and keep the zesty tang to this gluten-free cake, we have added an everyday kitchen staple – mashed potato. This recipe comes from the National Trust Comfort Food Cookbook.
- A little oil for greasing
- 250g/9oz dairy-free margarine or butter
- 250g/9oz caster sugar
- 370g/13oz cooked, cooled mashed potato
- 5 eggs
- 1 lemon, grated zest only
- ½ tsp gluten free baking powder
- 225g/8oz self-raising gluten free flour
- 115g/4oz icing sugar, sifted
- 1 lemon, grated zest
- 2tbsp lemon juice
- Preheat the oven to 150°C/300°F/gas mark 2. Lightly brush the inside of a 23cm/9 inch springform tin with a little oil and line the base with a circle 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 on to 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.
" It may be controversial, but this cake has a fabulous taste. The potato holds the lemon flavour better. "