Lemon & Lime

Lemon drizzle cake

This gluten-free version makes for a moister cake than a flour-based bake. 55p per serving

  • 12
  • 20
  • 45
  • veggie
  • gluten free
  • 200g butter, softened
  • 200g caster sugar
  • 4 eggs, lightly beaten together
  • 175g ground almonds
  • 250g mashed potato
  • 3 lemons, zest only
  • 2 tsp gluten-free baking powder

To decorate

  • 2 lemons, juice and zest only
  • 100g caster sugar
  • White writing icing tube
  1. Heat the oven to 180°C/160°C fan/Gas 4. Grease a 20cm square cake tin and line with baking parchment.
  2. Beat together the butter and sugar until light and fluffy then beat in the eggs a little at a time.
  3. In a separate bowl, mix together the almonds, potato, lemon zest and baking powder until well blended, then fold this into the butter and sugar mixture.
  4. Transfer the mixture to the lined tin, smooth over the top and bake for about 45 minutes until risen and golden. Check to see if it’s done by poking a metal skewer into the centre – if it comes out clean, the cake should be ready.
  5. Mix the lemon juice and sugar for the glaze and drizzle over the cake while it’s still warm.
  6. When cool, transfer the cake to a serving plate. Drizzle with white writing icing and scatter with lemon zest. Cut into 16 squares to serve.

Each serving contains: Energy 1539kJ 369kcal (18%); Fat 25g (36%); Saturates 10g (50%); Sugars 26g (29%); Salt 0.6g (10%) of your Reference Intake. Carbohydrates per serving: 29.4g