Gluten Free Lemon Drizzle Cake #SundaySupper

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I can’t believe that Thanksgiving is this week already!  It seems like this month has totally flown by.  Besides seeing my family, my favorite part of Thanksgiving is the food.   My mom always cooks a huge turkey dinner and there is plenty to take home for the next day…or the next three days!   After a day or two of leftovers I’m more then ready to re-purpose the leftovers into something totally new.  That’s why I’m so excited that this weeks Sunday Supper theme is Thanksgiving leftovers!

While I love a good turkey sandwich as much as the next person, I like to totally change my leftovers into a new meal.  One of my favorite things to do with mashed potatoes is a little crazy.  I like to make them into cake!   Yes, you heard me right.  I take leftover mashed potatoes and bake them into a delicious cake after the holidays.  It makes a nice, dense cake that is lightened up with lemon juice and lemon zest.

This year I decided to not only use the leftover mashed potatoes to make a cake, but this year I went with a gluten free cake so everyone at work could enjoy my cake.  The mashed potatoes actually help to keep the cake super moist and the fresh lemon juice gives it the bright lemon flavor.   The glaze on top just adds to the flavor.

While this cake is delicious served with just the glaze but it is also great with fresh whipped cream on top.   To spice is up a bit, add a pinch of cinnamon and nutmeg to the batter and also sprinkled on top of the cake.  I let my husband try the cake without telling him about the secret ingredient and he loved it!   He couldn’t even tell it was gluten free which is a real accomplishment.   So, don’t take my word for it, give this cake a try!

Yield: 12 pieces of cake

Gluten Free Lemon Drizzle Cake #SundaySupper

Print

A moist and lightly flavored gluten free lemon cake with lemon drizzle on top.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

For the cake:

• 2 sticks butter, softened
• 3/4 c. sugar
• 1/2 c. brown sugar
• 4 eggs
• 1/2 c. almond flour
• 1/4 c. hazelnut flour (or 1/4 c. of gluten free all-purpose flour)
• 1/2 c. brown rice flour
• 2 t. baking powder
• 1 c. mashed potatoes
• 2 T. lemon juice
• 1/2 t. salt
• zest 2 lemons

For the Lemon Drizzle:

• 4 T. gluten free powdered sugar
• Juice of 1 lemon

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl cream together the butter, sugar, and brown sugar.
3. Add in the eggs one at a time, beating after each addition.
4. In a small bowl combine the almond, hazelnut, and brown rice flour. Add in the baking powder and mix well.
5. Add the flour mixture to the sugar mixture and beat until combined.
6. Whisk in the mashed potatoes until smooth. Stir in the salt, lemon juice, and lemon zest.
7. Pour the mixture into a greased 9 inch cake pan.
8. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and cool for 1 hour on a wire rack.
10. In a small bowl whisk together the powdered sugar and lemon juice. Drizzle over top of the cooled cake.

Notes

Adapted from BBC Good Food

Breakfast:

Cranberry Sauce Muffins by The Foodie Army Wife
Leftover Stuffing Breakfast Strata by Ruffles & Truffles
Sweet Potato Casserole Muffins by Magnolia Days
Turkey & Chorizo Breakfast Hash by Brunch with Joy
Italian Mashed Potato Pancakes by The Weekend Gourmet
Cranberry Sauce’d Corn Bread Muffins by Rhubarb and Honey

Main Dish:

Leftover Pie by Jane’s Adventures in Dinner
Thanksgiving Leftover Waffles by Foxes Love Lemons
Stuffing Hash by The Girl in the Little Red Kitchen
Turkey Pizza by Meal Diva
Turkey & Caramelized Onion Risotto by kimchi MOM
Turkey with Creamy Mushroom Marsala Sauce by Casa de Crews
Moroccan Turkey Stew by What Smells So Good?
Peruvian Cilantro & Turkey Soup by The Little Ferraro Kitchen
Turkey & Butternut Squash Stew by Cooking Chat
Turkey Kreplach Soup by Panning the Globe
Turkey & Stuffing Crepes by Peaceful Cooking
Cranberry Apple Pecan Chicken Salad by NeighborFood
Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef
Creamy Peanut Gochujang Pasta by Wallflour Girl
Cranberry Sweet Potato Soup by Take A Bite Out of Boca
Turkey Enchilada Pasta Bake by Curious Cuisiniere
Turkey Orzo Risotto by Family Foodie
Turkey Croquettes by Cindy’s Recipes and Writings

Side Dishes:

Cheesy Mashed Potato Croquettes by Noshing with the Nolands
Whipped Carrots with Sriracha Butter by Healthy Delicious
Cranberry-Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips
Parmesan Mashed Cauliflower and Potatoes by Momma’s Meals
Cheesy Jalapeño Potato Cakes by Bobbi’s Cozy Kitchen

Sandwiches:

Cranberry & Turkey Sandwich by The Redhead Baker
Monte Cristo Sandwich by Nik Snacks
Hot Brown Turkey Sandwiches by The Life and Loves of Grumpy’s Honeybunch
Sprouted Grain Turkey, Cranberry & Brie Panini by Amee’s Savory Dish
Turkey Cranberry Flatbread by Peanut Butter and Peppers

Condiments & Sauces:

Cranberry Vinaigrette by Nosh My Way
Leftover White Wine Syrup by Food Lust People Love
DIY Yellow Mustard by The Texan New Yorker

Dessert:

Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
Gluten-Free Lemon Cake by Hezzi-D’s Books and Cooks
Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian

Cocktails & Drinks:

Cranberry Orange Crush by The Messy Baker
Cranberry Bellini by A Kitchen Hoor’s Adventures

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