Gluten-free lemon drizzle cake

Gluten-free lemon drizzle cake

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(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
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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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16th Feb, 2013
This was my first attempt at a gluten free cake. Averted a disaster when I realised I needed to add flour if not using the almonds !!! Added 225g of SR wheat free flour and it is fabulous. Would like to get the drizzle as shown in the picture as mine is not showing up. Will be trying the cake again but using different citrus fruits in the very near future. Now to try it on the in laws !!
10th Feb, 2013
Ate the cake hot out of the oven, which was tasty but it was absolutely delicious when cold and eaten from the fridge. Everyone loved it and no-one had any idea about the secret ingredient. (I used Waitrose ready made mashed potato!)
22nd Jan, 2013
I tried this recipe but as individual cakes using a silicone cupcake mould. It didn't work at all, the mixture was far too damp, even after 40 minutes cooking, and the cakes fell apart when trying to remove them. I will try it again as one big cake next time.
4th Dec, 2012
Made this today - no-one wanted to wait for it to cool down properly so we ate it warm - yum! Nobody could guess what it was made with and we all agreed it would be great with some custard as a pudding when warm. Will make again, even when I don't have someone with a gluten allergy visiting.
30th Oct, 2012
Made this today, tastes great and is really light. No bloaty feeling afterwards like you've had a big piece of cake. The family loved it too and couldn't guess the secret ingredient. Will definately make this again and I can grow my own potatos but not wheat!
24th Oct, 2012
I've tried lots of different GF recipes with varied success.... This one works well every time though and is so delicious people don't even realise it's GF. High praise indeed!
3rd Oct, 2012
made this for daughters who are gluten intolerant. Everyone loved it. A lovely light sponge. I used a 50/50 mix of almonds and polenta which gave it a nice texture. One daughter loves coffee and walnut cake so made it with 75gms ground walnuts, 50gms ground almonds and 50gms polenta. Added 2 tbspn coffee essence to mix. Coffee glace icing and walnuts on top. It worked very well and I had a very happy daughter. Will use the basic mixture to make a variety of different flavours.
27th Sep, 2012
Made this today for my coeliac mum but made individual cakes in muffin tins. I made them with dairy free spread not butter and prefer the drizzle made with icing sugar and lemon juice and put on while they are still warm. The only trouble is they didn't last long - the rest of the family finished them all! They didn't realise they were gluten free and were really surprised about the mash. Will definitely make again and am already sharing recipe with friends who have asked me for it after I posted a pic on Facebook.
11th Sep, 2012
Incredibly easy to make and absolutely delicious. after creaming the butter and sugar I used a hand blender to mix in everything else, it was so quick and easy and made it very light and fluffy with no aching arm!
14th Jul, 2012
Very light moist cake but takes a lot longer to cook than instructions suggest and is very delicate, I had trouble getti g it out of the cake tin as it crumbled in places. Tasted pretty good and would make again if entertaining a gluten free friend.


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