Gluten-Free Lemon Drizzle Cake by Good Food

Ingredients

• 200g butter, softened
• 200g golden caster sugar
• 4 large eggs
• 175g ground almonds
• 250g mashed potato, cold and finely mashed
• zest of 3 lemons
• 2 tsp gluten-free baking powder
• pinch salt
• for greasing butter or baking spray
• for lining baking parchment
• 4 tbsp granulated sugar
• juice of 1 lemon (for drizzle)

Instructions

1. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Thoroughly butter and line a deep, 20cm round cake tin with baking parchment, ensuring the parchment extends slightly above the rim of the tin.
2. In a large mixing bowl, cream together the softened butter and golden caster sugar using an electric mixer until the mixture is very light, pale, and fluffy, which usually takes 3-5 minutes.
3. Gradually add the eggs one at a time, beating well after each addition until fully incorporated. If the mixture looks like it's curdling, add a tablespoon of the ground almonds to stabilize it.
4. Gently fold in the ground almonds, mashed potato, lemon zest, gluten-free baking powder, and a small pinch of salt using a spatula or spoon until just combined. Be careful not to overmix, as this can affect the cake's texture.
5. Scrape the cake batter into the prepared cake tin. Use the back of a spoon or a spatula to level the top of the batter evenly.
6. Bake for 40-45 minutes, or until the cake is golden brown on top and a skewer inserted into the center comes out clean. If the cake is browning too quickly, you can loosely tent it with foil.
7. Remove the cake from the oven and let it cool in the tin on a wire rack for 10 minutes. While it's cooling, prepare the drizzle by mixing the granulated sugar and lemon juice in a small bowl until the sugar is mostly dissolved.
8. After 10 minutes, carefully invert the cake onto the wire rack, remove the tin and baking parchment. Immediately spoon the lemon drizzle evenly over the top of the warm cake, allowing it to soak in and drip down the sides for a rich, tangy coating.
9. Allow the cake to cool completely on the wire rack before slicing and serving. This allows the drizzle to set and the cake to firm up.