Lemon Drizzle Mashed Potato Cake (Dairy & Gluten Free)
My elimination diet adventures continue, and this time, I was inspired by Delia Smith’s chocolate cupcakes made with mashed potato. I decided to try a lemon drizzle version, and despite my initial doubts, the result was fantastic. The cake is light, with a crumb that tastes distinctly lemony—it’s not dense or mushy, thanks to the ground almonds. One thing to note: it might look like the mixture has split when you’re making the cake, but don’t worry—it bakes beautifully. I was also concerned that baking at 180°C for so long would burn the cake, but it didn’t (though I’ve included a note in the recipe just in case). For the mashed potato, make sure it’s plain boiled potatoes—no butter or seasoning. I usually boil a big batch of potatoes, mash them, and take out what I need for the cake. The rest can be seasoned and frozen for another day. And yes, this cake is both gluten- and dairy-free!
Serves 8-10
Hands-on Time 15 minutes
Baking Time 45 minutes
Ingredients
170g margarine (plus extra for greasing)
190g plus 5½ tbsp caster sugar
250g mashed potato (plain boiled potatoes, thoroughly mashed)
4 medium eggs
1 tsp vanilla extract
140g ground almonds
40g plain flour (gluten-free)
2 tsp baking powder (gluten-free)
3 lemons
Equipment
Scissors
Baking parchment
20cm loose-bottom or springform cake tin
Large bowl
Wooden spoon
Fine grater
Spatula
Juicer
Palette knife
Spoon
Skewer
Wire rack
Method
Preheat the Oven
Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.
Cut a circle of baking parchment to line the bottom of the cake tin. Grease the sides and bottom of the tin with margarine, then place the parchment in the base.
Make the Cake Batter
In a large bowl, beat the margarine and 190g of caster sugar with a wooden spoon until light and smooth.
Stir in the mashed potato until combined.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the ground almonds, flour, and baking powder. Grate the zest of the 3 lemons into the bowl and mix until combined.
Bake the Cake
Pour the batter into the prepared tin and smooth the top with a spatula.
Bake on the middle shelf for 45 minutes. If the cake browns too quickly, cover it loosely with foil.
Make the Lemon Syrup
While the cake bakes, squeeze the juice of the 3 lemons into a bowl. Add 5½ tbsp of caster sugar and stir until dissolved.
Soak the Cake
Once baked, remove the cake from the oven. Run a palette knife around the edges to loosen it.
Poke holes all over the cake with a skewer. Slowly spoon the lemon syrup over the cake, allowing it to soak in.
Cool and Serve
Let the cake cool in the tin for 15 minutes, then remove it from the tin and peel off the parchment.
Transfer the cake to a wire rack to cool completely.
Enjoy!
