Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(153 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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9th Jan, 2016
Made this cake -very moist and tasty! Made it in a loaf tin which sliced much more easily. I freezed half the cake and it still taste nice after defrosting a few weeks later.
29th Nov, 2015
Having read comments re this cake being undercooked and soggy, I made half the quantities In a smaller tin. I iced it with lemon water icing instead of soaking it in a lemon syrup. It was very moist but quite delicious and the first cake my daughter has been able to enjoy for ages. I plan to use this recipe as a basis for a variety of different flavoured cakes. We used the same recipe minus the lemon and with the addition of 20g of cocoa to make individual muffin size cakes. ( Half the quantity made 11 cakes) . Baked them for 25 mins. Delicious. Thank you. I think this is going to be a very versatile basic recipe to play with.
15th Nov, 2015
This cake was undercooked in the 45 minutes cooking time. I cooked it for an hour and it was still very sloppy. The family hated it.
31st Aug, 2015
Cooked for 60 mins, very brown and yet still undercooked. Sunk in the middle on cooling. Topping helped. Served as a pudding instead of as a cake. Given I knew it had potato in it might have persuaded me I could taste it.
30th Apr, 2015
I've made this cake 4 or 5 times and it's perfect every time!
25th Apr, 2015
Pretty good!! Full review here:
2nd Apr, 2015
I have just tested this cake whilst still warm and it is better than I expected. It is light and moist (although not the same texture as traditional cake which is fair enough). No potato flavour evident either. I'll be interested to see what it like when completely cold. Cooked for 50 mins, turning at 40 mins to even out the colour. Came out of the tin well and held its shape. Not as lemony as I would like so may add a lemon glace icing later.
8th Mar, 2015
Just made this cake to use up some leftover mashed potato. Absolutely delicious. Light and moist. Like others have said, it did need longer in the oven and I gave the (rather lumpy) mash a good going over with a fork before adding to the mixture. I will definitely make again when my coeliac son-in-law visits.
25th Feb, 2015
This is my all time favourite cake, and it being gluten free is an even bigger bonus. This cake always comes out beautiful. It won my now husbands heart as it is the first cake I ever cooked for him!
7th Feb, 2015
I usually dispair at the results of gluten-free baking recipes which are often dry, crumbly and a shadow of the full flour version, or they are jammed with fat and sugar and calorie-laden. This recipe still contains lots of sugar and fat BUT it is absolutely yummy. I only made a half-recipe in a 14cm cake tin.... and I used fine polenta/cornmeal instead of ground almonds. I put in a very large heaped teaspon of baking powder (as it was past its best!); and supplemented the zest of my one lemon with a little orange zest too; and later used all the lemon juice in the drizzle... The result is a beautifully risen, moist, good textured, well flavoured cake that you can't tell contains neither flour nor gluten. And the half recipe also provides 8 quite generous slices... This will be the first of many I think!


goodfoodteam's picture
11th Jul, 2017
Thanks for your question, this isn't the ideal choice for a wedding cake. We would suggest using one of our wedding cake recipes. Also, if you need a gluten-free cake, it would be better to cook this separately and not bring it into contact with cakes that do contain gluten.
sarah_clk's picture
19th Apr, 2017
I love this recipe, it's always a winner and no one can ever guess it's gluten free... Has anyone tried to make a chocolate version successfully?
30th May, 2015
Does this cake freeze?
10th Jun, 2015
Yes - I've made this for friends with gluten intolerance and they cut it into slices before freezing and then take out and leave to defrost at room temperature as and when required.
8th Sep, 2014
Could you confirm whether eggs should be large or medium size? Thanks
goodfoodteam's picture
16th Sep, 2014
Hi there, thanks for your question, eggs are always medium unless otherwise stated.
6th Aug, 2014
I am hosting a complicated dinner party full of allergy sufferers, can I make this in advance and if so what is the best method for warming it up as I think it would be nice warm. Thank you
25th Jun, 2014
I would like to make this dairy free as well so can I use an oil instead of the butter and how much? Thanks.
goodfoodteam's picture
7th Jul, 2014
You could try this with the same amount of oil as butter however as it has not been tested by us we can't assure you that it will work, thanks.
21st May, 2014
Do i actually have to make mash how you usually would with milk and butter or do i literally just mash the potatoes without adding anything at all so that the only thing in the saucepan once mashed is just potatoes and nothing else? Thanks


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