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Lemon Drizzle Cake
Lemon Drizzle Cake
For a zingy afternoon treat, try chef Richard’s Flourless Lemon Drizzle, made with mashed potato instead of flour!
Printable version A4 | A5 | Index card
Ingredients
- 200g Butter
- 260g Golden Caster Sugar or Caster Sugar
- 4 Eggs, beaten
- 175g Ground Almonds
- 250g Mashed Potato
- 4 Lemons
- 2 tsp Gluten Free Baking Powder
Total time required
- Other time: Per Portion: kcal 213 Fat (g) 14.6 Saturates (g) 6.1 Carbohydrate (g) 16.1 Sugars (g) 13.9 Fibre (g) 0.2 Protein (g) 4.2 Salt (g) 0.25 Nutritional information is per portion of the recipe and not as per serving suggestion(s)
Instructions
- In a large mixing bowl, beat together the butter and sugar until pale and creamy.
- Gradually add the beaten eggs in 4 additions. Each time ensure the egg is well mixed in.
- Zest 3 lemons and fold it into the mix along with the ground almonds, cold mashed potato and the baking powder.
- Pour the mix into a 20cm cake tin lined with baking paper.
- Bake at 160 degrees for 40-50 minutes or until a skewer comes out clean.
- Allow to cool.
- While the cake is cooling, mix together the juice of a lemon with the 60g of caster sugar to make the drizzle.
- When the cake is almost cool, remove it from the tin and carefully spoon the drizzle over the top. It’s fine if the drizzle runs down the side a little.
- Serve and enjoy!
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