Lemon Drizzle Cake

February 12, 2019

The final find in my search for ways to use mashed potatoes was a sweet one – a cake, in fact.

While it does help a little to use potatoes that have been merely mashed with butter, my first attempt also contained salt and pepper and it didn’t seem to affect the taste significantly! While it sounds weird, what you get is a nice, moist, lemon-flavoured cake, with no obvious potato flavour or texture.

My daughter took half of my second experimental version home to test on her flatmates, and no-one mentioned potatoes as they demolished it, despite her asking them what they thought was in it.


1Heat the oven to 180°C, or 170°C fan bake. Line the bottom of a 23cm springform cake pan with baking paper.

2Beat the butter and sugar together until light and fluffy.

3Add the eggs one at a time, beating well after each addition.

4Mix in the mashed potato, then add the flour, baking powder and lemon zest.

5Mix well, and spoon into the prepared tin.

6Level the surface and bake 45-60 minutes or until golden brown, well risen, and a skewer inserted into the middle of the cake comes out clean.

7Allow the cake to cool in the time for about 10 minutes, then turn out onto a wire rack placed over a baking tray (this is to catch the lemon drizzle runoff!).

8Pour the lemon drizzle mix evenly over the surface of the cake, letting it drip down the sides into the tray.

9Allow to cool completely before cutting.


For the cake

150 g butter, softened

150 g brown sugar, or if you have some, try coconut sugar, which is also brown and rather tasty

4 eggs

200 g Gluten Free Goodies Company Cake and Biscuit Mix

2 tsp Gluten Free Goodies Company baking powder

250 g mashed potato

Zest of 3 medium or 2 large lemons

For the lemon drizzle

2 tbsp granulated sugar (ordinary white is fine here)

Juice of 1 lemon

2019-02-12T11:45:18+00:00 0 Comments

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