Gluten-free Lemon Drizzle Cake

Gluten-free lemon drizzle cake step-by-step recipe with photos.

About this recipe

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!!

The potatoes add 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 😉

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Lemon drizzle cake step by step instructions

1. Grate the potatoes using a potato ricer or box grater

2. Beat the caster sugar and butter together until light and fluffy

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

4. Add grated potato

5. Add in the almond meal

6. Add baking powder, lemon zest and combine everything well

7. Line a baking tin with baking paper. Pour the batter into the prepared pan

8. Bake in a preheated oven

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

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

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

Recipe card

Gluten-free Lemon Drizzle Cake

Shilpa

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.

5 from 1 vote

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Course Dessert

Cuisine All

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Ingredients

  

1x2x3x

• 200 grams butter at room temperature
• ¾ cup sugar
• 4 eggs
• 1 cup almond meal
• 3 large potatoes boiled and peeled
• 2 lemons
• 2 teaspoon baking powder
• 2 tablespoon honey

Instructions

 

• Preheat oven to 180 C (360 F). Line a 20 cm round tin with baking paper
• Zest the lemons and set aside. Squeeze the juice from 1 lemon and set aside
• Grate the potatoes using a potato ricer or box grater and set aside.
• Beat the honey and butter together until light and fluffy
• Add the eggs one at a time, beating after each addition
• Fold in the almonds, potato, lemon zest, and baking powder
• Pour into the prepared tin and bake in the preheated oven for 40-45 minutes or until a skewer inserted comes out clean
• 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
• Spoon the drizzle over the cake and let it cool completely
• Slice and serve

Nutrition Facts

Gluten-free Lemon Drizzle Cake

Amount Per Serving

Calories 105 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 27mg9%

Sodium 60mg3%

Potassium 219mg6%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 9g10%

Protein 3g6%

Vitamin A 51IU1%

Vitamin C 13mg16%

Calcium 52mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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