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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7th Jul, 2012
Very easy cake to make. Used 250g raw potatoes, and finished off a pack of ground almonds which increased the weight about 15g. It was delicious, and turned out perfectly. Does anyone know if it can be frozen?
4th Jul, 2012
I didn't change one thing and this cake was a hit. My gluten-eating housemates loved it and no-one could pick that the secret ingrediant was mashed potatoe. This was one of the best cakes I've baked and thats saying alot for a gluten free cake! Enjoy
2nd Jul, 2012
Just baked this and taken it out of the oven 10 minutes ago. It looks absolutely delicious. I used the polenta instead of the ground almonds. I cut out a slice to ensure that it had baked through ok. After drizzling the lemon icing and lemon zest over the cake I then lightly dusted it with icing sugar. Can't wait till it's cool enough to eat it. Oh, bye the way I gave it around 50 mins in the oven. I will definitley be baking this cake again.
28th Jun, 2012
I made this cake using Xylitol instead of sugar and extra lite olive oil spread. I decreased the egg to three and used half rice flour and half ground almonds. Absolutely delicious and light as a feather. My other half loved it too and he eats normally. So if you are trying to cut out all the baddies in your diet but want cake this is it.
19th Jun, 2012
Haven't tried making it yet, but can't wait after all the positive comments, my belly's rumbling. Just wonder if you could make it an orange drizzle cake instead...??? can you use ready made polenta or does it have to be ground stuff?
15th Jun, 2012
i tried this recipe and found as many others it needed about 70 mins to cook in an 8" round cake tin, but butter cream and fondant iced for a birthday cake and it was fantastic.
13th Jun, 2012
I wanted to make a lemon drizzle cake but realised I had lots of leftover potatoes. The reviews were good and I wanted to surprise family afterwards by telling them about the secret ingredient. I used 100g ground almonds and 75g polenta and just three eggs. It was lovely. Not as fabulous as other recipes on here but not a failure and no-one had a clue about the potatoes. Mum said it was more a tea time cake than a pudding though.
31st May, 2012
This was delicious - such a refreshing change to find a simple tasty wheat free recipe! Instead of mashing the potatoes, I cooked them so they weren't completely falling apart, allowed to cool/rinsed them in cold water, then grated them into the mixture (no potato ricer!!) but this seemed to work perfectly - texture is lovely and moist, although as mentioned in other comments I think I may bake for slightly longer next time. covered it in raspberry jam and coconut - took me back to school dinners!!
31st May, 2012
Excellent cake - noone would guess the secret ingredient!
20th May, 2012
Was VERY well received by my celiac friends and just won me first prize in show category 'cake for special dietary requirements'! So it must be good!


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