Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(135 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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5th May, 2013
Loved it. We used the corn flour instead of almond and it worked very well.
24th Apr, 2013
All my family loved this cake very tasty. needed slightly longer in the oven.
21st Apr, 2013
OH MY GOODNESS! This has to be the best cake I have EVER had/made.(and that is a lot people!) I cannot believe how moist and tasty it is! t looks as if it should be dense and heavy but isn't. As the others have said, you would never know the 'secret' ingredient! I did over cook mine a little, but actually it worked quite nicely as it added a little crunch to the outside. Thanks so much for sharing this recipe.
19th Apr, 2013
I used this basic recipe, but I did not have any lemons, so I instead zested 2 large oranges instead of 3 lemons. I also added dried cranberries, approximately half a cup/60g of them, to the batter. Also, I substituted orange juice for the lemon juice in the drizzle. I know that this doesn't look a whole lot like the original recipe, but I like to improvise.
10th Apr, 2013
I made this twice for my mother in law who is celiac and she adores it!try it and you and your love ones won't get disappointed! A HIT!!!
9th Apr, 2013
wanted to make this recipe for a friend who has a serious nut allergy but the only polenta that I could find stated that it was packed in an environment where nuts were present. obviously I do not want to risk the health of my friend. any suggestions?
7th Apr, 2013
When making mashed potatoes I always boil the potatoes first, is this what we are expected to do? I can imagine it would make a difference in the moisture content, which can be quite important in baking.
5th Apr, 2013
I used a potato ricer for the potato, as I really think this would make all the difference. I left the whole thing in the tin for about half an hour after cooking before trying to remove it. It came out perfect. My friends were very very impressed and were surprised when I told them it was made with mash potato.
1st Apr, 2013
My first foray into gluten-free baking and it turned out great! I did sub 100g rice flour and only used75g almond flour for a lighter texture and it worked well and cut down the fat. I also poked the cake all over with a skewer and then did the glaze just with water and powdered sugar. Made the cake moist but just the right lemon. Served with sweetened cashew cream. Rave reviews eel from my kids.
31st Mar, 2013
This is really lovely and good for g free and non g free alike. I used vitalite as some of my flock are lactose intolerant too. I have made it twice and found it consistent. (I cheated and used Aunt Bessie's frozen mash for speed).


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