Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(160 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…

  • 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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15th Nov, 2015
Same here
3rd Oct, 2013
This recipe says there is an alternative to almonds does anyone know what it is
25th Jan, 2014
polenta or gluten free flour
8th Oct, 2013
Ground rice works. Good luck.
nodrog2056's picture
8th Sep, 2013
I made this cake for a friend who has Crohn's and he loved it. I gave him the recipe and he was shocked to see that mash was listed in the ingredients. I will make this my 'go to' cake for all the family.
25th Aug, 2013
This was an excellent cake! Had to convert to the dreadful US system of cups and things... make sure your almonds are finely ground, or enjoy the crunchy texture (as I did). Absolutely wonderful!!! Didn't even use the glaze. Absolute YUM!!!
26th Aug, 2013
Can you help me out by giving me the us conversions you used? I'd like to make this for my husbands birthday tomorrow but it seems challenging to figure out the conversions. Thanks!
29th Jul, 2013
Just made this cake, absolutely delicious! will be making in the future for sure, no body guessed the secret ingredient either :)
Darkchibidrummer123's picture
22nd Jul, 2013
Brilliant recipe! My mother didn't like the idea of me using the mashed potato in the cake but I did in the end and worked out a treat!! Yummy! Have to try this out again sometime. No-one noticed it! Great cake for a coeliac guest!
24th Jun, 2013
This cake is amazing, I have made it so many times and everyone loves it, don't be put off by the mashed potato it really is so delicious and you really wouldn't know there was potato in it.


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