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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15th Nov, 2015
Mine oozed oil too. Had to squeeze it between layers of kitchen paper.
7th Jan, 2014
This cake is very good. I had a fridge full of potatoes and lemons and was wanting to try this recipe for years. I'm a huge fan of lemon drizzle cake and missed it after discovering my gluten intolerance. I used about 140g of almond flour and the rest gluten free all-purpose. Great texture. I also added a bit of vanilla. Highly recommended! The cake was finished at exactly 35 minutes, and would have been overdone if I had left it in for another five.
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.


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