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!
Gluten Free Lemon Drizzle Cake #SundaySupper
A moist and lightly flavored gluten free lemon cake with lemon drizzle on top.
Ingredients
For the cake:
- 2 sticks butter, softened
- ¾ c. sugar
- ½ c. brown sugar
- 4 eggs
- ½ c. almond flour
- ¼ c. hazelnut flour (or ¼ c. of gluten free all-purpose flour)
- ½ c. brown rice flour
- 2 t. baking powder
- 1 c. mashed potatoes
- 2 T. lemon juice
- ½ t. salt
- zest 2 lemons
For the Lemon Drizzle:
- 4 T. gluten free powdered sugar
- Juice of 1 lemon
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl cream together the butter, sugar, and brown sugar.
- Add in the eggs one at a time, beating after each addition.
- In a small bowl combine the almond, hazelnut, and brown rice flour. Add in the baking powder and mix well.
- Add the flour mixture to the sugar mixture and beat until combined.
- Whisk in the mashed potatoes until smooth. Stir in the salt, lemon juice, and lemon zest.
- Pour the mixture into a greased 9 inch cake pan.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool for 1 hour on a wire rack.
- 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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Julie @ Texan New Yorker
What, WHAT?!? How unique! My hat is off to you for coming up with this one. I've *never* heard of this technique, ever. Awesome!
Sarah
This would be a perfect lighter tasting ending to the meal for sure
Cindys Recipes and Writings
I make potato candy so I'll bet this cake is out of this world good!
Amy Kim (@kimchi_mom)
Creative use of mashed potatoes!
Ala
I had to read your recipe over several times for it to sink in. LOVE the idea of using up mashed potatoes in a dessert--who'd've thunk!! Happy holidays, this is genius!
HezziD
Thanks! It was fun to make and everyone was shocked by the mashed potatoes!
Bobbi's Kozy Kitchen
I can't believe that is made with mashed potatoes. I love it!
susan @ the wimpy vegetarian
I love anything lemon, and I know I'd just love this. It looks so moist!! Absolutely GENIUS way to use mashed potatoes!!!
Lori @ Foxes Love Lemons
This is so creative, Heather! You KNOW I love it on account of all the lemons. I have a feeling my typical mashed potatoes are too black pepper-ridden for this, though 😉
Tammi @Momma's Meals
What a fabulous idea, I would never have thought to make a cake out of leftover mashed potatoes! Love the drizzle too!
Brianne @ Cupcakes & Kale Chips
I bet the potatoes make it moist and tender!
Sarah | Curious Cuisiniere
What a fun idea! I never would have thought to use mashed potatoes in cake! Looks delicious!
Shaina
What!?!?!? I'm in shock right now. Mashed potatoes can be used to make cake?! That is so cool haha
HezziD
Thanks! I was surprised myself but it tastes great!
Tara
Love that it is gluten free and that you used mashed potatoes. Such a great recipe!!
Lauren @ Healthy Delicious
I could not for the life of me figure out what part of dinner you were turning into lemon cake. Potatoes! How fun! I bet they make it really tender.
Liz
So many good things about this cake...but most of all, it looks delicious!
Constance J Smith
Mmm...what a delicious cake! I always crave citrus treats after the holidays....I know they aren't any lighter, but they TASTE like they are! 😉
Family Foodie
What a fantastic idea for mashed potatoes! I can't wait to make this cake.
Shelby
What a great use for Mashed Potatoes! Love your recipe.
Renee
Awesome Heather! I love that you turned savory mashed potatoes into a cake.