Gluten-free lemon drizzle cake

lemon drizzle


  • 200g unsalted butter
  • 200g golden caster sugar
  • 175g ground almonds
  • 250g cold mashed potato
  • Zest of 3 lemons
  • 2 tsp bicarbonate of soda
  • 4 medium eggs
  • 4 tbsp granulated sugar
  • Juice of 1 lemon


  1. Preheat your oven to 160c (fan)/ 180c/ Gas mark 4
  2. Butter and line a deep 20-22cm diameter round cake tin.
  3. Beat the sugar and butter together in a bowl until light and fluffy.
  4. Gradually add the eggs, beating the mixture after each addition.
  5. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
  6. Tip into the tin, and smooth the top with a spatula.
  7. Bake for 35-45 minutes until golden—check the cake is cooked by inserting a skewer or cocktail stick comes out clean. 
  8. Allow to cool for 10 minutes, then turn the cake out onto a wire rack.
  9. Mix the granulated sugar and the lemon juice together and spoon over the top of the cake, allowing the mixture to drip down the sides.
  10. Add lemon slices to the top, or another garnish of your choice.
  11. Wait for the cake to completely cool before slicing.