Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(166 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


  • 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…

  • 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…


  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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7th Jun, 2008
I too am trying to cut out wheat and love baking. i loved the flavour and the texture was great. Have had to freeze half as the rest of the family are not keen on lemon!
5th Jun, 2008
Lovely cake. I am trying to go wheat free but love baking cakes. Bit of a pain to make the mashed potato first, wonder if you could use instant? I found I needed to cook just over 300g of potato to make 250g mash. We ate the cake warm with vanilla ice cream.
28th May, 2008
Fantastic gluten free cake. Make sure you squish the potato well to avoid lumpy bits.
20th May, 2008
A super gluten free recipe.Cake was easy to make,very tasty and melted in the mouth.Would definately make it again.
17th May, 2008
Very easy to make. I made it nut-free as well, using polenta instead of almond meal and it was amazingly light and fluffy. No one guessed the 'secret' ingredients!! Will definitely make again.
15th May, 2008
Very easy to make but it's important to make sure that it's completely cool before serving. I think it's nicer served as a pudding
1st May, 2008
Very good tasty cake, stayed moist and no-one guessed that it was not the 'standard' cake in our house. Would make again.
26th Apr, 2008
This cake is delicious, and SO easy to make! I made it for friends before telling them about the mashed potato, I still don't think they believe me even now!
21st Apr, 2008
Delicious. Very moist and tasty. Nobody would guess there is potato in it.
15th Apr, 2008
Absolutely had to try this and, guess what? It was delicious. Served it with cream as a pud. Wow! Also worked brilliantly as cake as 4 greedy friends will testify ( all wanted the recipe!)


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