lemon potato drizzle cake

A very moist cake.
Un gâteau très moelleux.

ingredients

200 gr butter / beurre
200 gr castor sugar / sucre
4 eggs / oeufs
175 gr ground almond (or gluten-free plain flour) / amande en poudre (ou farine sans gluten)
250 gr mashed potato / pommes de terre écrasées
1 lemon rind / zeste de citron
2 tsp baking powder / levure chimique
1 lemon juice / jus de citron
4 tbsp granulated sugar / 4 c à s sucre


préparation
Cook: 40-45 mn
Preheat oven 350⁰F, 180⁰C, gas mark 6 / préchauffer le four.
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.