Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(138 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 eggs



    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, questions and tips

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30th Apr, 2015
I've made this cake 4 or 5 times and it's perfect every time!
25th Apr, 2015
Pretty good!! Full review here:
2nd Apr, 2015
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.
8th Mar, 2015
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.
25th Feb, 2015
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!
7th Feb, 2015
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!
23rd Dec, 2014
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.
24th Oct, 2014
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
11th Oct, 2014
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!!
11th Sep, 2014
Excellent cake. I tried this recipe and found the awesome, so now i will sale this cake to my Customers .


21st May, 2014
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? Thanks
goodfoodteam's picture
2nd Jun, 2014
Hi there. You just need to mash cooked potatoes and then weigh them so you have 250g in weight. Thanks.
24th Feb, 2014
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
10th Mar, 2014
Hi there. Yes, you can freeze this cake before it's drizzled
28th Jan, 2014
so what are the US measurements for this cake. Sounds fab
goodfoodteam's picture
7th Feb, 2014
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
29th Nov, 2013
Has anyone ever tried freezing this cake?
goodfoodteam's picture
7th Feb, 2014
Hi Trini. Yes, you can freeze this cake before it's drizzled.
26th Nov, 2013
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.
15th Sep, 2013
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?


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