Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(136 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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13th Jul, 2014
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
12th Jul, 2014
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.
11th Jul, 2014
Tesco Baking powder 170g is Gluten free. I checked it on Tesco's web:
5th Jun, 2014
An excellent cake! I had originally planned to bring it to school so my teacher could have some too (she's gluten-free) but after tasting a slice, my mother and I ended up eating 1/2 of it ourselves and there is sadly not enough left to take to school ;) I made it using 100g polenta and 75g ground almonds.
25th May, 2014
OMG this is an amazing cake - it is moist and tasty and yummy. Went down a real treat with gluten and non gluten people. Needs either a higher temperature or longer in the oven - I cooked it for 60 mins. Deffo do again
21st May, 2014
I made it with polenta, and it was absolutely fantastic. Old & young alike loved it, and it's one in my recipe book for the future. Great summer time recipe too.
12th Apr, 2014
What a lovely GF cake. Will definitely be making this one plenty of times as everyone loves it :)
28th Jan, 2014
i would like to make this recipe... but what are the US conversions? Also for the ovan temp. Never heard of 4 for gas.
25th Jan, 2014
I've just made this cake for my sister who has coeliac disease, I used gluten free flour as she doesn't like almonds, it took an hour to bake, I've just sampled some myself and it is delicious. I won't tell my sister that there are potatoes in it until she has tried it
24th Jan, 2014
Took 1 1/4 hours to bake in gas oven at temp given. It rose beautifully and didn't dip in the middle when cooled. The texture and taste was very good. But there is a but, it oozed an oily substance which I presume was the butter and it took about 6 sheets of kitchen towel to absorb. Any suggestions? Can it be made with less butter & sugar?


goodfoodteam's picture
7th Feb, 2014
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


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