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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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!!!
26th Aug, 2013
Can you help me out by giving me the us conversions you used? I'd like to make this for my husbands birthday tomorrow but it seems challenging to figure out the conversions. Thanks!
29th Jul, 2013
Just made this cake, absolutely delicious! will be making in the future for sure, no body guessed the secret ingredient either :)
Darkchibidrummer123's picture
22nd Jul, 2013
Brilliant recipe! My mother didn't like the idea of me using the mashed potato in the cake but I did in the end and worked out a treat!! Yummy! Have to try this out again sometime. No-one noticed it! Great cake for a coeliac guest!
24th Jun, 2013
This cake is amazing, I have made it so many times and everyone loves it, don't be put off by the mashed potato it really is so delicious and you really wouldn't know there was potato in it.
22nd May, 2013
I made this recipe as instructed,as my daughter is a coeliac,she loved it and I am going to make another
22nd May, 2013
my daughter is a coeliac,so tried this recipe for lemon drizzle cake,she absolutely loved it and I am making another one for her.
7th May, 2013
Just about the best lemon drizzle I have ever tasted - definitely no hint of potato, just moist and luscious. If only there was an egg-free version but that's probably too much to ask for!
5th May, 2013
Loved it. We used the corn flour instead of almond and it worked very well.


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