Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(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
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  • 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.

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Comments (201)

Jincray's picture

Came across this recipe looking for a gluten free recipe but big concern in the ingredients where it says 175g ground almonds to make the recipe " nut free"?!?! People with nut allergies often have cross reactivity to different nuts. Your editing and checking of these recipes needs improvement.

bonnebouffe's picture

Ahem! The recipe says "switch" - meaning use polenta instead of ground almonds (which I did, and the result was delicious).

Jenwenwaldo's picture

It says to replace for polenta or wheat free flour if people have nut allergies?

Carla Afrika's picture

Very Very happy I made this cake for my daughter's Birthday to-day. Great success. I did cook the syrup for a while until it became sticky before drizzling it over the cake. Looks and tastes superb.

p.hung's picture

Made this cake -very moist and tasty! Made it in a loaf tin which sliced much more easily. I freezed half the cake and it still taste nice after defrosting a few weeks later.

Bronnie123's picture

Having read comments re this cake being undercooked and soggy, I made half the quantities In a smaller tin. I iced it with lemon water icing instead of soaking it in a lemon syrup. It was very moist but quite delicious and the first cake my daughter has been able to enjoy for ages. I plan to use this recipe as a basis for a variety of different flavoured cakes. We used the same recipe minus the lemon and with the addition of 20g of cocoa to make individual muffin size cakes. ( Half the quantity made 11 cakes) . Baked them for 25 mins. Delicious. Thank you. I think this is going to be a very versatile basic recipe to play with.

woofiewhiskers's picture

This cake was undercooked in the 45 minutes cooking time. I cooked it for an hour and it was still very sloppy. The family hated it.

elizabeth1965's picture

Cooked for 60 mins, very brown and yet still undercooked. Sunk in the middle on cooling. Topping helped. Served as a pudding instead of as a cake. Given I knew it had potato in it might have persuaded me I could taste it.

Mummycake02's picture

I've made this cake 4 or 5 times and it's perfect every time!

lib502's picture

I have just tested this cake whilst still warm and it is better than I expected. It is light and moist (although not the same texture as traditional cake which is fair enough). No potato flavour evident either. I'll be interested to see what it like when completely cold. Cooked for 50 mins, turning at 40 mins to even out the colour. Came out of the tin well and held its shape. Not as lemony as I would like so may add a lemon glace icing later.

carolinewillder's picture

Just made this cake to use up some leftover mashed potato. Absolutely delicious. Light and moist. Like others have said, it did need longer in the oven and I gave the (rather lumpy) mash a good going over with a fork before adding to the mixture. I will definitely make again when my coeliac son-in-law visits.

littlelight79's picture

This is my all time favourite cake, and it being gluten free is an even bigger bonus. This cake always comes out beautiful. It won my now husbands heart as it is the first cake I ever cooked for him!

kmkaren's picture

I usually dispair at the results of gluten-free baking recipes which are often dry, crumbly and a shadow of the full flour version, or they are jammed with fat and sugar and calorie-laden. This recipe still contains lots of sugar and fat BUT it is absolutely yummy. I only made a half-recipe in a 14cm cake tin.... and I used fine polenta/cornmeal instead of ground almonds. I put in a very large heaped teaspon of baking powder (as it was past its best!); and supplemented the zest of my one lemon with a little orange zest too; and later used all the lemon juice in the drizzle... The result is a beautifully risen, moist, good textured, well flavoured cake that you can't tell contains neither flour nor gluten. And the half recipe also provides 8 quite generous slices... This will be the first of many I think!

chicken-cake's picture

My daughter Emma found this gluten free recipe for me and to start with, I was slightly concerned about the mashed potato in it. However, I gave it a go and was amazed by the result - a lovely cake without even a hint of potato flavour. I cooked the cake at 170 degrees in a fan oven for 55 minutes. I added the zest of one lemon and 2 oranges to the topping mix and heated it gently to bring out the flavours. Nobody guessed that there was potato in the cake, or that it was gluten free.

abident's picture

I made this as a trial before my friend who has coeliacs came to stay.

Whilst it looked good (evenly risen, nice golden colour) it did not taste nice. Weird texture, and definitely with a overwhelming hint of potato. I will not make this again. Yuck

ejreid's picture

Make this recipe this time & put into muffin cases turned out great what more could you want Lemon Drizzle Muffins, great job will definately São this again, maybe even try them as Lemon Cupcakes!!

mohsinsidhu89's picture

Excellent cake.
I tried this recipe and found the awesome, so now i will sale this cake to my Customers .

jdorsett's picture

Excellent cake ! It went down a treat and nobody would believe it was made with potatoes - will definitely be making this again for my gluten free friends

Missusoononymous's picture

Oh my goodness! This cake is amazing. My husband is undergoing tests at moment to see if he is gluten intolerant, he loves cakes so finding this recipe has helped him realise a gluten free diet certainly isn't doom and gloom. I made it with polenta and it was as good if not better than a "normal" lemon drizzle cake. Will be making again and again! Big success.


Questions (18)

nicolaappleton's picture

Does this cake freeze?

g00df00dy's picture

Yes - I've made this for friends with gluten intolerance and they cut it into slices before freezing and then take out and leave to defrost at room temperature as and when required.

elenapudge's picture

Could you confirm whether eggs should be large or medium size?


goodfoodteam's picture

Hi there, thanks for your question, eggs are always medium unless otherwise stated.

Steffycw83's picture

I am hosting a complicated dinner party full of allergy sufferers, can I make this in advance and if so what is the best method for warming it up as I think it would be nice warm. Thank you

bumblina83's picture

I would like to make this dairy free as well so can I use an oil instead of the butter and how much?

goodfoodteam's picture

You could try this with the same amount of oil as butter however as it has not been tested by us we can't assure you that it will work, thanks.

kevcampbell's picture

Do i actually have to make mash how you usually would with milk and butter or do i literally just mash the potatoes without adding anything at all so that the only thing in the saucepan once mashed is just potatoes and nothing else?


goodfoodteam's picture

Hi there. You just need to mash cooked potatoes and then weigh them so you have 250g in weight. Thanks.'s picture

Hi, please can you confirm if the cake is suitable for freezing, many thanks ! Just found the answer further on , thank you

goodfoodteam's picture

Hi there. Yes, you can freeze this cake before it's drizzled

m.zimmerman's picture

so what are the US measurements for this cake. Sounds fab

goodfoodteam's picture

Hi, thanks for getting in touch. We'd advise against converting this recipe into cups - it's best to stick to the measurements given or the cake might not work out. Thanks, 

BBC Good Food team

Trini's picture

Has anyone ever tried freezing this cake?

goodfoodteam's picture

Hi Trini. Yes, you can freeze this cake before it's drizzled.

Trini's picture

Does anyone know if this cake can be frozen successfully? It sounds fabulous and I would like to have a few things like this that I can pull out of the freezer in the mad run up to Christmas when there are not enough hours in one day to do all the cooking and baking that I will have to do.

bettinabeam's picture

Sounds simple enough for a beginner - me! Unfortunately along with gluten and dairy allergies, I can't tolerate potatoes. Can I substitute with sweet potatoes?

goodfoodteam's picture

Hi there, thanks for your question. Yes, that's a great idea - sweet potato would be a good substitute. Let us know how it turns out. 

BBC Good Food team

Tips (1)

jamdunk's picture

Probably stating the obvious to all you practised bakers out there, but this cake did not work for me, I suspect, as the mashed potato was probably too moist.