Gluten Free Lemon Drizzle Cake
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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.
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
- 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
- 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
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!
This would be a perfect lighter tasting ending to the meal for sure
I make potato candy so I’ll bet this cake is out of this world good!
Creative use of mashed potatoes!
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!
Thanks! It was fun to make and everyone was shocked by the mashed potatoes!
I can’t believe that is made with mashed potatoes. I love it!
I love anything lemon, and I know I’d just love this. It looks so moist!! Absolutely GENIUS way to use mashed potatoes!!!
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 😉
What a fabulous idea, I would never have thought to make a cake out of leftover mashed potatoes! Love the drizzle too!
I bet the potatoes make it moist and tender!
What a fun idea! I never would have thought to use mashed potatoes in cake! Looks delicious!
What!?!?!? I’m in shock right now. Mashed potatoes can be used to make cake?! That is so cool haha
Thanks! I was surprised myself but it tastes great!
Love that it is gluten free and that you used mashed potatoes. Such a great recipe!!
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.
So many good things about this cake…but most of all, it looks delicious!
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! 😉
What a fantastic idea for mashed potatoes! I can’t wait to make this cake.
What a great use for Mashed Potatoes! Love your recipe.
Awesome Heather! I love that you turned savory mashed potatoes into a cake.