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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13th May, 2012
Followed the recipe as stated, but found it took quite a bit longer to cook (perhaps I was using a deeper cake tin), but still turned out brilliantly. Very delicious and moist. Took it into my son's primary school for his birthday as one of his classmates is gluten intolerant - seemed to be widely enjoyed by staff and pupils alike.
12th May, 2012
Fantastic cake
4th May, 2012
Excellent cake.
20th Apr, 2012
Really excellent
6th Apr, 2012
Bit dubious initially about using potato in a cake but it tastes fantastic. Will definitely make it again. All my friends wanted the recipe too!
19th Mar, 2012
Delicious, doesn't taste like gluten free at all. I served it to 9 people & there wasn't a crumb left on anyone's plate.
12th Mar, 2012
My first cake made with potato, i wasnt expecting much but what a surprise....very light and fluffy, and NOONE could tell it had potato instead of flour.
6th Mar, 2012
my absolute favourite cake!
2nd Mar, 2012
I've just made this cake. It's for my daughter who has egg, dairy and all grains intolerance. I used olive spread, and egg substitute in place of the normal butter and eggs. I just tasted it but it was still warm. Very oily but fantastic taste. Too soft at the moment but might firm up when cold. Think I'll reduce the butter and use one egg less next time. As I write, my Husband has just devoured a third of the cake and my poor Daughter hasn't even seen it yet!
12th Feb, 2012
We made this, and substituted the ground almonds for rice flour. It works, but we had to give it an extra 15 minutes or so in the oven. Turned out wonderful... Everyone who has tried it cant believe we have put mashed potato in the mix.... This recipe has now become a favourite, and been printed out and laminated. It's now stored away safely with the other BBC GoodFood recipes that we have collected. Thank you Jane Hornby.


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