Lemon Drizzle Cake
With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone’s amazement it’s mashed potato!
Servings Prep Time
10 70minutes
Servings Prep Time
10 70minutes
Ingredients
For The Drizzle
Instructions
  1. Heat oven to 350 degrees F. Butter and line a deep, 8″ round cake tin. 2. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
  2. Spoon batter into the tin, level the top, then bake for 40-45 minutes or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 minutes cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.
  3. If you have one, use a potato ricer to mash your potatoes; it will give a fantastically light and fine texture.