Gluten-Free Lemon Drizzle Cake - Allergy Test

Today we’ve got a gorgeous gluten-free lemon drizzle cake that stays wonderfully moist. It has a not-so-secret ingredient keeping it from drying out – mash potato! (Trust us, it works) 

This recipe will serve up 8-10 slices of gluten-free goodness. Be warned – it is very calorie-dense! At roughly 514 calories a slice, we don’t recommend making this a daily dessert. If you have allergies, you can always substitute the ground almonds for polenta or wheat-free flour. So no one has to miss out!

Ingredients for Gluten-Free Lemon Drizzle Cake

For the cake

  • 250g mashed potato
  • 200g butter softened
  • 200g golden caster sugar
  • 175g ground almond (switch for polenta or wheat-free flour to make this recipe nut-free)
  • 4 eggs
  • Zest 3 lemons
  • 2 tsp gluten-free baking powder

For the drizzle

  • 4 tbsp granulated sugar
  • Juice 1 lemon


  1. Heat your oven to 180C/fan 160C/gas 4. Then butter and line a deep, 20cm round cake tin. 
  2. Beat the sugar and butter together until it’s light and fluffy. 
  3. Then, gradually add the eggs, beating as you add each in. 
  4. Fold in the almonds (or your chosen substitute), cold mashed potato, lemon zest and baking powder.
  5. Tip your mixture into the tin, level the top, then bake for 40-45 mins or until it’s golden and a skewer inserted into the middle of the cake comes out clean. 
  6. Turn out the cake onto a wire rack after 10 mins cooling. 
  7. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. 
  8. Finally, let the cake cool completely before slicing.

 Pro tip: If you use a potato ricer to mash the potatoes; this will give it a very light and fine texture.