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Name: Neilson Public Gluten Free Lemon Drizzle Cake
Prep time: 1 h
Total time: 1 h
Yield: 8
Cuisine: not set
Ingredients: Ingredients; 200 g butter softened; 200 g golden caster sugar; 4 egg; 175 g ground almond (switch for polenta or wheat-free fl; 250 g mashed potato; zest 3 lemons; 2 tsp gluten-free baking powder; 4 tbsp granulated sugar; juice 1 lemon

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INGREDIENTS

Ingredients
200 g butter softened
200 g golden caster sugar
4 egg
175 g ground almond (switch for polenta or wheat-free fl
250 g mashed potato
zest 3 lemons
2 tsp gluten-free baking powder
4 tbsp granulated sugar
juice 1 lemon

Servings

INSTRUCTIONS

Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.

Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.

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Nutrition

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Serving Size: 1 Serving (110g)
Recipe Makes: 8 Servings

Calories: 313
Calories from Fat: 194 (62%)

Amt Per Serving		% DV

	Total Fat 21.5g	29 %
	Saturated Fat 13.5g	68 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 0.8g
Cholesterol 57.2mg		18 %
Sodium 334.8mg		12 %
Potassium 107.3mg		3 %
Total Carbohydrate 30.9g		9 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 30.5g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 313

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