Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(131 ratings)

Prep: 30 mins Cook: 40 mins Including cooking potato


Serves 8 - 10

With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone’s amazement it's mash potato!

Nutrition and extra info

  • Without drizzle
  • Gluten-free
  • Nut-free

Nutrition: per serving

  • kcal514
  • fat36g
  • saturates2g
  • carbs41g
  • sugars35g
  • fibre2g
  • protein9g
  • salt0.88g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar
  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 175g ground almond (switch for polenta or wheat-free flour to make this recipe nut-free)
  • 250g mashed potato



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • zest 3 lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tsp gluten-free baking powder (Supercook does one)
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the drizzle

  • 4 tbsp granulated sugar
  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. 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.

  2. 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Food Lover Brighton
4th Jan, 2014
This is a firm favourite of mine and my friends. I always add lemon icing once the cake has completely cooled. Warming it in the microwave briefly and adding vanilla ice cream also makes it a lovely Sunday lunch pudding.
2nd Jan, 2014
This cake is wonderful, I have made it many times and it always goes down well. It was the cake that won my man's heart!
8th Oct, 2013
I make this cake lots and it never fails. Beautiful. I sometimes substitute the ground almonds with ground rice for convenience and to reduce the cost. Or more commonly half and half. It loses a little richness but is still lovely.
6th Oct, 2013
Cooked for over an hour at correct temperature was golden brown on outside, raw inside , now in the bin!
15th Nov, 2015
Same here
3rd Oct, 2013
This recipe says there is an alternative to almonds does anyone know what it is
25th Jan, 2014
polenta or gluten free flour
8th Oct, 2013
Ground rice works. Good luck.
nodrog2056's picture
8th Sep, 2013
I made this cake for a friend who has Crohn's and he loved it. I gave him the recipe and he was shocked to see that mash was listed in the ingredients. I will make this my 'go to' cake for all the family.
25th Aug, 2013
This was an excellent cake! Had to convert to the dreadful US system of cups and things... make sure your almonds are finely ground, or enjoy the crunchy texture (as I did). Absolutely wonderful!!! Didn't even use the glaze. Absolute YUM!!!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.