Gluten Free Idaho® Potato Pistachio Lemon Cake | Idaho Potato Commission
The addition of mashed Idaho® potatoes to this gluten-free cake gives it a surprisingly soft texture and keeps it from drying out. The pistachios and fresh lemon juice tie everything together...
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Ingredients
- 1 large Idaho® russet potato, peeled and diced
- 14 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 2 large lemons, zested and juiced
- 2 teaspoons vanilla extract
- 1 ¾ cups almond meal
- 2 teaspoons gluten-free baking powder
- ½ cup chopped pistachios
- fresh whipped cream, for serving
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