This lemon drizzle cake has a secret ingredient tucked into the batter, and nobody will guess it until you tell them. Grated potato is the trick behind this cake’s soft, moist crumb — and once you try it, you’ll understand why our family calls this the tastiest lemon drizzle cake they’ve ever had.
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Lemon Drizzle Cake With Potato
You won’t believe potato is hiding inside this batter once you taste the finished cake. Grated potato keeps the sponge wonderfully moist and light, and it’s well worth trying at least once.
This recipe makes one 2lb loaf tin of lemon cake. It needs a decent stretch of time in the oven so the potato cooks through properly in the mix, so don’t be tempted to rush the baking time.
Ingredients
- 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 and 50g caster sugar, for the drizzle
Method
1. Preheat your fan oven to 170°C.
2. Grease your loaf tin well and dust liberally with flour. Once you’ve done this, there’s no need to line the tin.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the golden syrup and beat well. Break in the eggs and mix until well combined, beating for at least 3 minutes. Add the lemon rind, flour and baking powder, and beat again until combined. Finally, stir in the grated potato.
4. Pour the batter into the prepared loaf tin. Stir together the lemon juice and caster sugar for the drizzle, then set aside.
5. Bake for 55 minutes, then test the very centre with a cocktail stick. If it comes out clean, the cake is done. If not, bake for a further 10 minutes and test again.
6. While the cake is still warm and in the tin, use the cocktail stick to poke holes along the top. Pour the drizzle over the warm cake and leave it to cool before slicing and serving. It tastes best with a mug of tea — or three.
This recipe, and more like it, is available on Wholesome Ireland.
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Frequently Asked Questions
Can you actually taste the potato in this cake?
No. Once grated and baked into the batter, the potato disappears completely into the crumb. It doesn’t add flavour — its job is to keep the sponge moist and light, not to taste of anything.
Can I use a different type of potato?
Rooster potatoes work well here because they’re moist and starchy, which helps the texture. Another all-purpose baking potato should work in a similar way, though results may vary slightly.
Why does the cake need such a long time in the oven?
The grated potato needs time to cook through fully as part of the batter. Baking it for the full time (and checking with a cocktail stick before removing it) makes sure the centre isn’t undercooked.
Can I freeze this lemon drizzle cake?
The cake freezes well once fully cooled. It’s best to freeze it before adding the drizzle, then make a fresh batch of drizzle and add it once the cake has thawed and is ready to serve.
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