This Lemon Drizzle Cake has a secret ingredient! You won’t believe it until you try this Lemon Drizzle Cake but my family call this the tastiest lemon drizzle cake they’ve ever had.
Lemon Drizzle Cake with Potato Recipe
You will not believe that potatoes are hidden inside the batter when you taste it. The potatoes make it wonderfully moist and light. Well worth a try!
This recipe makes 1 x 2lb loaf tin of lemon cake. It does require a decent amount of time in the oven to allow the potatoes to cook properly in the cake mix.
- 125g butter softened,
- 80g caster sugar
- 2 tablespoons golden syrup
- 2 medium eggs
- Rind of 1 unwaxed lemon
- 200g plain flour
- 1 teaspoon baking powder
- 2 peeled medium rooster potatoes, grated (including the juices)
- Juice of 1 lemon & 50g caster sugar for the drizzle
- Preheat your (fan) oven to 170 degrees Celsius.
- Grease your loaf tin well and dust liberally with flour. Once you do this there is no need to line the tin.
- In a large bowl, cream the butter and sugar until light and fluffy, add the golden syrup and beat well. Break in the 2 eggs and mix until they are well combined, you will need to beat well for at least 3 mins. Add the lemon rind, flour and baking powder and beat again until combined. Finally, stir in the grated potato.
- Pour the cake batter into the pre-prepared loaf tin. Stir together the drizzle mixture of lemon juice and caster sugar then leave to one side.
- Bake in the oven for 55 minutes, after which time test the very centre with a cocktail stick. If it comes out clean then it’s baked, if not bake for a further 10 minutes and test again.
- Carefully, using the cocktail stick, poke holes along the top of the cake while still in the tin. Pour the drizzle over the cake while still warm and leave to cool before slicing and serving. I think it tastes best with a mug of tea or three.
This recipe, and more, is available on Wholesome Ireland.