Gluten Free Lemon Drizzle Cake #SundaySupper
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12 pieces of cake
A moist and lightly flavored gluten free lemon cake with lemon drizzle on top.
For the cake:
  • 2 sticks butter, softened
  • ¾ c. sugar
  • ½ c. brown sugar
  • 4 eggs
  • ½ c. almond flour
  • ¼ c. hazelnut flour (or ¼ c. of gluten free all-purpose flour)
  • ½ c. brown rice flour
  • 2 t. baking powder
  • 1 c. mashed potatoes
  • 2 T. lemon juice
  • ½ t. salt
  • zest 2 lemons
For the Lemon Drizzle:
  • 4 T. gluten free powdered sugar
  • Juice of 1 lemon
  1. Preheat the oven to 350 degrees.
  2. In a large bowl cream together the butter, sugar, and brown sugar.
  3. Add in the eggs one at a time, beating after each addition.
  4. In a small bowl combine the almond, hazelnut, and brown rice flour. Add in the baking powder and mix well.
  5. Add the flour mixture to the sugar mixture and beat until combined.
  6. Whisk in the mashed potatoes until smooth. Stir in the salt, lemon juice, and lemon zest.
  7. Pour the mixture into a greased 9 inch cake pan.
  8. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove from the oven and cool for 1 hour on a wire rack.
  10. In a small bowl whisk together the powdered sugar and lemon juice. Drizzle over top of the cooled cake.
Adapted from BBC Good Food
Recipe by Hezzi-D's Books and Cooks at