Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(165 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
22nd May, 2013
I made this recipe as instructed,as my daughter is a coeliac,she loved it and I am going to make another
22nd May, 2013
my daughter is a coeliac,so tried this recipe for lemon drizzle cake,she absolutely loved it and I am making another one for her.
7th May, 2013
Just about the best lemon drizzle I have ever tasted - definitely no hint of potato, just moist and luscious. If only there was an egg-free version but that's probably too much to ask for!
5th May, 2013
Loved it. We used the corn flour instead of almond and it worked very well.
5th May, 2013
Loved it. We used the corn flour instead of almond and it worked very well.
24th Apr, 2013
All my family loved this cake very tasty. needed slightly longer in the oven.
21st Apr, 2013
OH MY GOODNESS! This has to be the best cake I have EVER had/made.(and that is a lot people!) I cannot believe how moist and tasty it is! t looks as if it should be dense and heavy but isn't. As the others have said, you would never know the 'secret' ingredient! I did over cook mine a little, but actually it worked quite nicely as it added a little crunch to the outside. Thanks so much for sharing this recipe.
19th Apr, 2013
I used this basic recipe, but I did not have any lemons, so I instead zested 2 large oranges instead of 3 lemons. I also added dried cranberries, approximately half a cup/60g of them, to the batter. Also, I substituted orange juice for the lemon juice in the drizzle. I know that this doesn't look a whole lot like the original recipe, but I like to improvise.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?