Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(150 ratings)

Prep: 30 mins Cook: 40 mins Including cooking potato

Easy

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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Ingredients

  • 200g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar
  • 4 eggs
    Eggs

    Egg

    egg

    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
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • zest 3 lemons
    Lemon

    Lemon

    le-mon

    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
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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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shirley.delacanal
11th Feb, 2019
5.05
Made one very full 8 inch round cake. Great cake, definitely one of my top GF cake recipes (the other is a quinoa chocolate cake). Here's my conversions to make it in the U.S.: Ingredients: - 14 Tbs butter - 1 cup superfine sugar (consistency is between granulated and powdered. To make your own, try food processor, or even better, a coffee grinder). - 4 eggs - 1 ½ cups almond flour (or use polenta or wheat-free flour to make this recipe nut-free) - ¾ cup mashed potato (I peeled & boiled yukon gold potatoes, and after mashing, ran them through food processor for a bit to make sure no lumps) - zest of 3 lemons - 2 tsp gluten-free baking powder For the drizzle • 4 tbsp granulated sugar • juice 1 lemon 1. Heat oven to 350 °F. Butter and line a deep, 8 inch 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. Pour into the pan, 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.
Weabs
17th Dec, 2018
5.05
This cake is amazing... I've been looking at the recipe for a year or so, maybe longer, thinking how awful it would be... I love baking, and have made a lot of different cakes in my time - more recently with the gluten free trend (and my daughters best friend finding out she's coeliac) I find myself looking at alternatives.. This is one that I would recommend for everyone... I added more lemon juice as we like the flavour, but other than that it's perfect.
laonie
21st Sep, 2018
5.05
Great cake. My tips are to use a potato ricer, turn the cake half way through baking to ensure it browns evenly and don't fret about the cooking time. Every oven is different so just pop some foil over the top if the cake starts to brown too quickly and use a skewer to test its readiness. It doesn't matter if it sinks in the middle slightly, some cakes just do. I add the juice of one lemon as well as the zests (offsetting the extra moisture with an additional dash of almond) I also whiz the almond meal in a food processor before adding it to the mixture to create a slightly finer texture, but that's just personal preference.
leogoo911's picture
leogoo911
24th Jul, 2017
4.05
the only bad thing was that it takes longer then it says to cook in the oven but I bet the whole family will enjoy it. :)
falonap
22nd Jan, 2017
5.05
I have sworn by a regular Lemon Drizzle Cake recipe for years and it always goes down well. However, I have recently branched into the world of gluten free baking too, due to my son moving over to a gluten free diet. When I read the reviews for this recipe I thought it had to be worth a try! Although some reviewers have made suggestions to change certain things, I decided to stick to to the recipe and method, at least for the forst attempt (including cooking temperature and time - fan oven 160 degrees, 45 minutes, and cake tin size - 20cm diameter, deep cake tin). However, did use the 'switch' of gluten free plain flour rather than ground almonds, mainly because I didn't have any ground almonds. When I made the mashed potato I just mashed it with a little milk, and whisked it with a cake mixer too, to make sure it was really soft (I often do this with my mash anyway). I have to say, along with most other reviewers, the cake was delicious! So light and soft, golden in colour,and really tasty. It went down really well with my husband, son and in laws too. I think I will use it instead of my regular recipe in future. I don't normally do reviews, but as the reviews helped me choose this recipe, I decided I ought to do one too! Happy baking!
Jincray
17th Jul, 2016
Came across this recipe looking for a gluten free recipe but big concern in the ingredients where it says 175g ground almonds to make the recipe " nut free"?!?! People with nut allergies often have cross reactivity to different nuts. Your editing and checking of these recipes needs improvement.
laonie
20th Sep, 2018
5.05
Please be careful to double-check your own understanding before making a comment regarding allergies because it's easy to confuse others for no reason at all. The recipe clearly says (and always has done because I first made this cake years ago) that to make the recipe nut-free you can substitute the nuts for polenta or wheat-free flour.
bonnebouffe
5th Aug, 2016
Ahem! The recipe says "switch" - meaning use polenta instead of ground almonds (which I did, and the result was delicious).
Jenwenwaldo
19th Jul, 2016
It says to replace for polenta or wheat free flour if people have nut allergies?
Carla Afrika
26th Jan, 2016
Very Very happy I made this cake for my daughter's Birthday to-day. Great success. I did cook the syrup for a while until it became sticky before drizzling it over the cake. Looks and tastes superb.

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Nicola Appleton's picture
Nicola Appleton
7th Aug, 2019
What happens if you freeze it with topping on?
goodfoodteam's picture
goodfoodteam
9th Aug, 2019
Thanks for your question. It is possible to freeze it with the drizzle but the appearance and texture of the topping is better if not frozen.
Nicola Appleton's picture
Nicola Appleton
7th Aug, 2019
How long does it keep? Does it need to be in the fridge?
goodfoodteam's picture
goodfoodteam
9th Aug, 2019
The cake will keep for 2 - 3 days in an airtight container out of the fridge.
Hoolahoop
17th Feb, 2019
for the wheat free flour would you be able to use gluten free plain flour
goodfoodteam's picture
goodfoodteam
19th Feb, 2019
Thanks for your question. Yes, you can use gluten-free plain flour in this recipe.
Hoolahoop
19th Feb, 2019
thanx for your answer appreciated
katypic
24th Nov, 2018
Has anyone tried making this recipe as cupcakes? If so how long would you bake for?
goodfoodteam's picture
goodfoodteam
27th Nov, 2018
Thanks for your question. We would suggest checking them after 15 mins and then keeping an eye on them if they're not quite done.
Firthfeast
10th Jul, 2017
Wedding cake Hi, I've been asked to make this cake as part of a four tier wedding cake. It would be the second tier up. Do you think this cake is firm enough to be stacked? Thanks!

Pages

jamdunk
15th Dec, 2016
3.05
Probably stating the obvious to all you practised bakers out there, but this cake did not work for me, I suspect, as the mashed potato was probably too moist.
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