Lemon drizzle cake
Try this lemon drizzle cake recipe which has an interesting twist, adding mashed potato into the mix for an extra moist and flavourful gluten-free cake.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nationaltrust.org.uk.
Cooking tools:
- Oven
- Loaf pan
- Parchment paper
- Pastry brush
- Stand mixer
- Mixing bowl
- Spoon
- Spatula
- Skewer
- Fine-mesh sieve
- Chef's knife
- Cooling rack
- Plate
- Offset spatula
- Serving platter
- Measuring spoon
- Kitchen scale
- Saucepan
- Potato masher
Ingredients
- A little oil for greasing
- 250g dairy-free margarine or butter
- 250g caster sugar
- 370g cooked, cooled mashed potato
- 5 eggs
- 1 lemon, grated zest only
- ½ tsp gluten-free baking powder
- 225g self-raising gluten-free flour
- 115g icing sugar, sifted
- 1 lemon, grated zest
- 2 tbsp lemon juice
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