Gluten-free Lemon Drizzle Cake


 

This perfectly moist, delicate and delicious lemon drizzle cake is the best tangy-sweet thing you will bake.  And the best part of the cake – a surprise ingredient which you can never guess until you read the recipe. The main ingredient of the cake is the potato! Yes. You read it right! Potato!!

Potato adds a wonderful moistness and at the same time, lightness to the cake yet does not overpower the main lemony flavour.  I have used almond meal instead of plain flour to make this gluten-free. The lemon drizzle poured on top is a perfect balance of sweet-tangy flavours.

Bake this cake and surprise everyone with a delicious cake with a secret ingredient 😉

 

 

Ingredients:

Butter – 200 grams, at room temperature
Caster sugar – ¾ cup
Eggs – 4
Almond meal – 1 cup
Potatoes – 3 large, boiled and peeled
Lemon zest from 2 lemons
Baking powder – 2 tsp
Sugar – 2 tbsp
Lemon juice from 1 lemon

Method:

  1. Preheat oven to 180 degree Celsius. Line a 20 cm round tin with baking paper
  2. Grate the potatoes using a potato ricer or box grater and set aside.
  3. Beat the caster sugar and butter together until light and fluffy
  4. Add the eggs one at a time, beating after each addition
  5. Fold in the almonds, potato, lemon zest and baking powder
  6. Pour into the prepared tin and bake in the preheated oven for 40-45 minutes or until a skewer inserted comes out clean
  7. Let the cake sit in the tin for 10 minutes and then transfer it onto a cooling rack
  8. To make the drizzle, mix together sugar and lemon juice in a small bowl
  9. Spoon the drizzle over the cake and let it cool completely
  10. Slice and serve

 

Grate the potatoes using a potato ricer or box grater

Grate the potatoes using a potato ricer or box grater

 

Beat the caster sugar and butter together until light and fluffy

Beat the caster sugar and butter together until light and fluffy

 

Add the eggs one at a time, beating after each addition

Add the eggs one at a time, beating after each addition

 

Add grated potato

Add grated potato

 

Add in the almond meal

Add in the almond meal

 

Add baking powder, lemon zest and combine everything well

Add baking powder, lemon zest and combine everything well

 

Pour into the prepared pan

Pour into the prepared pan

 

Bake in a preheated oven

Bake in a preheated oven

 

Let the cake sit in the tin for 10 minutes and then transfer it onto a cooling rack

Let the cake sit in the tin for 10 minutes and then transfer it onto a cooling rack

 

To make the drizzle, mix together sugar and lemon juice in a small bowl

To make the drizzle, mix together sugar and lemon juice in a small bowl

 

Pour the lemon drizzle over the cake and let it cool completely

Pour the lemon drizzle over the cake and let it cool completely

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