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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23rd Dec, 2014
My daughter Emma found this gluten free recipe for me and to start with, I was slightly concerned about the mashed potato in it. However, I gave it a go and was amazed by the result - a lovely cake without even a hint of potato flavour. I cooked the cake at 170 degrees in a fan oven for 55 minutes. I added the zest of one lemon and 2 oranges to the topping mix and heated it gently to bring out the flavours. Nobody guessed that there was potato in the cake, or that it was gluten free.
24th Oct, 2014
I made this as a trial before my friend who has coeliacs came to stay. Whilst it looked good (evenly risen, nice golden colour) it did not taste nice. Weird texture, and definitely with a overwhelming hint of potato. I will not make this again. Yuck
11th Oct, 2014
Make this recipe this time & put into muffin cases turned out great what more could you want Lemon Drizzle Muffins, great job will definately São this again, maybe even try them as Lemon Cupcakes!!
11th Sep, 2014
Excellent cake. I tried this recipe and found the awesome, so now i will sale this cake to my Customers .
13th Jul, 2014
Excellent cake ! It went down a treat and nobody would believe it was made with potatoes - will definitely be making this again for my gluten free friends
12th Jul, 2014
Oh my goodness! This cake is amazing. My husband is undergoing tests at moment to see if he is gluten intolerant, he loves cakes so finding this recipe has helped him realise a gluten free diet certainly isn't doom and gloom. I made it with polenta and it was as good if not better than a "normal" lemon drizzle cake. Will be making again and again! Big success.
11th Jul, 2014
Tesco Baking powder 170g is Gluten free. I checked it on Tesco's web:
5th Jun, 2014
An excellent cake! I had originally planned to bring it to school so my teacher could have some too (she's gluten-free) but after tasting a slice, my mother and I ended up eating 1/2 of it ourselves and there is sadly not enough left to take to school ;) I made it using 100g polenta and 75g ground almonds.
25th May, 2014
OMG this is an amazing cake - it is moist and tasty and yummy. Went down a real treat with gluten and non gluten people. Needs either a higher temperature or longer in the oven - I cooked it for 60 mins. Deffo do again
21st May, 2014
I made it with polenta, and it was absolutely fantastic. Old & young alike loved it, and it's one in my recipe book for the future. Great summer time recipe too.


goodfoodteam's picture
2nd Jun, 2014
Hi there. You just need to mash cooked potatoes and then weigh them so you have 250g in weight. Thanks.
24th Feb, 2014
Hi, please can you confirm if the cake is suitable for freezing, many thanks ! Just found the answer further on , thank you
goodfoodteam's picture
10th Mar, 2014
Hi there. Yes, you can freeze this cake before it's drizzled
28th Jan, 2014
so what are the US measurements for this cake. Sounds fab
goodfoodteam's picture
7th Feb, 2014
Hi, thanks for getting in touch. We'd advise against converting this recipe into cups - it's best to stick to the measurements given or the cake might not work out. Thanks, BBC Good Food team
29th Nov, 2013
Has anyone ever tried freezing this cake?
goodfoodteam's picture
7th Feb, 2014
Hi Trini. Yes, you can freeze this cake before it's drizzled.
26th Nov, 2013
Does anyone know if this cake can be frozen successfully? It sounds fabulous and I would like to have a few things like this that I can pull out of the freezer in the mad run up to Christmas when there are not enough hours in one day to do all the cooking and baking that I will have to do.
15th Sep, 2013
Sounds simple enough for a beginner - me! Unfortunately along with gluten and dairy allergies, I can't tolerate potatoes. Can I substitute with sweet potatoes?
21st Sep, 2018
You could try but the end result would be a very odd colour, probably slightly sweeter than the original and perhaps more prone to burning. I suspect the mix would be sloppier too so you might need to juggle the wet-to-dry ratio slightly to end up with an evenly cooked cake...but even then I don't know if you'd end up with a GOOD cake :)


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