Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(133 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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27th Sep, 2012
Made this today for my coeliac mum but made individual cakes in muffin tins. I made them with dairy free spread not butter and prefer the drizzle made with icing sugar and lemon juice and put on while they are still warm. The only trouble is they didn't last long - the rest of the family finished them all! They didn't realise they were gluten free and were really surprised about the mash. Will definitely make again and am already sharing recipe with friends who have asked me for it after I posted a pic on Facebook.
11th Sep, 2012
Incredibly easy to make and absolutely delicious. after creaming the butter and sugar I used a hand blender to mix in everything else, it was so quick and easy and made it very light and fluffy with no aching arm!
14th Jul, 2012
Very light moist cake but takes a lot longer to cook than instructions suggest and is very delicate, I had trouble getti g it out of the cake tin as it crumbled in places. Tasted pretty good and would make again if entertaining a gluten free friend.
7th Jul, 2012
Very easy cake to make. Used 250g raw potatoes, and finished off a pack of ground almonds which increased the weight about 15g. It was delicious, and turned out perfectly. Does anyone know if it can be frozen?
4th Jul, 2012
I didn't change one thing and this cake was a hit. My gluten-eating housemates loved it and no-one could pick that the secret ingrediant was mashed potatoe. This was one of the best cakes I've baked and thats saying alot for a gluten free cake! Enjoy
2nd Jul, 2012
Just baked this and taken it out of the oven 10 minutes ago. It looks absolutely delicious. I used the polenta instead of the ground almonds. I cut out a slice to ensure that it had baked through ok. After drizzling the lemon icing and lemon zest over the cake I then lightly dusted it with icing sugar. Can't wait till it's cool enough to eat it. Oh, bye the way I gave it around 50 mins in the oven. I will definitley be baking this cake again.
28th Jun, 2012
I made this cake using Xylitol instead of sugar and extra lite olive oil spread. I decreased the egg to three and used half rice flour and half ground almonds. Absolutely delicious and light as a feather. My other half loved it too and he eats normally. So if you are trying to cut out all the baddies in your diet but want cake this is it.
19th Jun, 2012
Haven't tried making it yet, but can't wait after all the positive comments, my belly's rumbling. Just wonder if you could make it an orange drizzle cake instead...??? can you use ready made polenta or does it have to be ground stuff?
15th Jun, 2012
i tried this recipe and found as many others it needed about 70 mins to cook in an 8" round cake tin, but butter cream and fondant iced for a birthday cake and it was fantastic.
13th Jun, 2012
I wanted to make a lemon drizzle cake but realised I had lots of leftover potatoes. The reviews were good and I wanted to surprise family afterwards by telling them about the secret ingredient. I used 100g ground almonds and 75g polenta and just three eggs. It was lovely. Not as fabulous as other recipes on here but not a failure and no-one had a clue about the potatoes. Mum said it was more a tea time cake than a pudding though.


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