Gluten-free lemon drizzle cake
Chef DefneKitchen Studio chef · October 17, 2026Mashed potato and ground almonds keep this lemon sponge soft, and a sugar and lemon juice topping soaks in as it cools.
Calories are an AI estimate, for information only.
Ingredients · 9
8 servingsTap what you already have; add the rest to your list in the app with one tap.
- ButterSoftened200 g
- Golden caster sugar200 g
- Eggs4
- Ground almonds (or polenta for a nut-free version)175 g
- PotatoMashed, cooled250 g
- LemonsZested3
- Gluten-free baking powder2 tsp
- Granulated sugar4 tbsp
- LemonJuiced1
Method · 4 steps
- 1
Set the oven to 180°C (160°C fan). Butter a deep 20 cm round cake tin and line it.
- 2
Beat the butter and sugar until pale and fluffy, then add the eggs a little at a time, beating after each one. Fold in the ground almonds, then the lemon zest, baking powder and the mashed potato, which should be cold.
- 3
Spoon the batter into the tin and level the top. Bake for 40-45 minutes, until golden and a skewer pushed into the centre comes out clean.
- 4
Cool in the tin for 10 minutes, then tip it out onto a cooling rack. Stir the granulated sugar and lemon juice together and spoon over the cake so it runs down the sides. Cool completely before slicing.
