Coconut Lemon Drizzle Loaf - Gluten Free Recipe
Incredibly moist and delicious lemon and coconut drizzle loaf cake with a special ingredient to make it gluten free- mashed potatoes!
Equipment
- Large mixing bowl
- Electric whisk or stand mixer with paddle attachment
- Loaf tin
- Small palette knife or spoon
- Rubber spatula
- Small saucepan
Ingredients
Cake
- 150 grams butter room temperature
- 150 grams caster sugar
- 3 lemons zest of
- 3 whole eggs
- 180 grams mashed potato
- 60 grams gluten free flour
- 60 grams ground almonds
- 2 tsp gluten free baking powder
Syrup
- 100 grams lemon juice
- 100 grams sugar
Gin Glaze
- 50 grams icing sugar
- 1 tsp gin
- 1 tsp lemon juice
Instructions
- Preheat oven to 160°c (320°f).
- In a large mixing bowl, add the room temperature butter, sugar and lemon zest. Beat well for 2-3 minutes until pale.
- Add the eggs one by one and mix well between each addition.
- Add the mashed potato and mix again. It will look a little curdled, that's okay.
- Add in the gluten free flour, baking powder and ground almonds. Mix in with a rubber spatula.
- Pour into a greased and lined loaf tin and spread evenly.
- Bake for 45-50 minutes until cooked through or a skewer inserted into the centre comes out clean.
- To prepare the syrup, add lemon juice and sugar to a small saucepan. Heat on medium for 2-3 minutes until the syrup starts to boil and the sugar has dissolved fully.
- Take off the heat and leave to the side while the loaf is baking.
- When the loaf has fully cooked, remove from the oven and using a small skewer or toothpick or thin knife, poke holes into the loaf. Pour the syrup over the hot loaf. Leave the loaf in the loaf tin until it has cooled fully.
- Remove from the loaf tin. Mix together the glaze ingredients and pour over. Spread evenly.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.