Gluten-free lemon drizzle cake

Mr Muffin has a roster for Friday morning tea at his place of work. It was his turn and I kindly offered to bake. This always seems like a good idea and then my panic sets in, these people have expectations when it comes to our turn. As there are a couple of gluten free folks, I decided to make a cake to suit their needs. On my voyage into the world of recipes I found a GF cake with potato in it, yes, the humble spud. This had to be tried. And try I did.
Well, I didn’t really try it. I sent the cake in whole with instructions that a decent slice must come home. I made the mash the night before and stuck it in the fridge. I brought it to room temperature before using.
I guess the cake really was a success as this is what I got-

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This is the recipe and it was from the BBC Good Food site.
•    200g butter , softened
•    200g golden caster sugar
•    4 eggs
•    175g ground almonds
•    250g mashed potatoes
•    zest 3 lemons
•    2 tsp gluten-free baking powder
FOR THE DRIZZLE
•    4 tbsp granulated sugar
•    juice 1 lemon
•    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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