Gluten Free Lemon Raspberry Cake Recipe

This gluten-free lemon cake recipe is made with plain mashed potatoes, ground almonds, and sorghum flour for a tender, satisfying crumb without xanthan gum. Once the cake has cooled, it is finished with homemade lemon curd and fresh raspberries, creating a bright, elegant dessert that feels perfect for spring and summer celebrations.

One of the best cake combinations is a simple cake topped with lemon curd and berries. It does not need several layers, heavy frosting, or complicated decoration to feel special. A single generous cake layer, a thick spread of lemon curd, and a scattering of fresh raspberries are enough to make a beautiful dessert with fresh flavour and a lovely balance of sweet and tart.

For the best flavour, homemade lemon curd is worth the effort. It has a fresher lemon taste, a smoother texture, and a richer finish than many jarred versions. The curd can also be made ahead and refrigerated overnight, which makes assembling this gluten-free lemon raspberry cake much easier the next day.

Special equipment

This cake gets part of its impressive look from its height. It was baked in a tall 8-inch springform pan, which gives the cake a striking appearance and makes unmolding easier. A regular 9-inch cake pan can also be used, and the cake may bake a little faster in that size, usually taking about 45 to 50 minutes instead of over an hour.

If you use a springform pan, take the time to prepare it properly before baking. Butter the pan thoroughly, dust it with a gluten-free flour, and line the bottom with parchment paper. This step helps the cake release cleanly from the pan and makes it easier to move onto a serving plate or cake stand once it has cooled.

Even if you do not bake gluten-free all the time, this recipe is a useful way to explore alternative flours and starches. The combination of ground almonds, sorghum flour, and mashed potatoes gives the cake structure, moisture, and flavour. The almonds add a subtle nutty taste that pairs beautifully with lemon curd, while the mashed potatoes help create a moist crumb without making the cake taste like potatoes.

This gluten-free lemon cake has the look and texture of a classic cake, but it uses a different approach to get there. There is no xanthan gum in the recipe, and the batter relies on eggs, almonds, sorghum flour, baking powder, and cooked mashed potatoes for its structure. The finished cake is especially good when served with extra lemon curd on the side for anyone who wants a brighter, more citrusy slice.

📖 Recipe

Gluten-Free Lemon Cake with Raspberries

Author:
Janice Lawandi

This gluten-free lemon cake is made with ground almonds, sorghum flour, and mashed yellow potatoes for a moist crumb and a tender texture. It is topped with homemade lemon curd and fresh raspberries for a bright, fresh dessert. The recipe contains no xanthan gum.

3 from 1 vote

Prep Time
25 mins

Cook Time
1 hr 15 mins

Total Time
1 hr 40 mins

Course
Dessert

Cuisine
American

Servings
12 slices

Calories
427 kcal

Equipment

• Balloon whisk
• 8-inch springform pan
• Stand mixer
• Cake tester

Ingredients

Lemon curd ingredients

• 100 grams granulated sugar
• 84 mL fresh lemon juice, freshly squeezed
• 4 large egg yolks
• 72 grams unsalted butter, cut into pieces

Gluten-free lemon cake ingredients

• 150 grams unsalted butter
• 200 grams granulated sugar
• 3 lemons, zested
• 4 large eggs
• 5 mL pure vanilla extract
• 175 grams ground almonds
• 75 grams sorghum flour
• 250 grams mashed potato, packed; made from about 400 grams yellow potatoes that were peeled, boiled, passed through a ricer, and cooled to room temperature
• 10 mL baking powder

Garnish

• 2 pints fresh raspberries

Instructions

For the lemon curd

1. Place a strainer over a clean bowl so it is ready for the finished curd.
2. Combine half of the sugar with the lemon juice in a saucepan and warm over medium-high heat.
3. Meanwhile, whisk the egg yolks with the remaining sugar until the mixture lightens in colour.
4. When the lemon juice mixture is steamy and nearly boiling, pour it over the yolk mixture while whisking to temper the eggs.
5. Return the mixture to the saucepan and cook, whisking constantly, until it comes to a boil. Boil for 1 minute while continuing to whisk.
6. Remove from the heat and whisk in the butter, one piece at a time.
7. Strain the curd into the prepared bowl. Cover with plastic wrap, pressing it directly against the surface of the curd.
8. Refrigerate overnight.

To make the cake

1. Preheat the oven to 350ºF (175ºC). Butter and flour an 8-inch springform pan, then line the bottom with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and lemon zest until light and fluffy.
3. Add the eggs one at a time, scraping down the bowl as needed and beating well after each addition.
4. Add the vanilla and ground almonds, then mix again until combined.
5. Add the sorghum flour and mix. Add the mashed potatoes and baking powder, then continue mixing until the batter is smooth and evenly combined.
6. Transfer the batter to the prepared pan and bake for about 65 minutes, or until the cake feels firm and a cake tester inserted in the centre comes out clean.
7. Let the cake cool in the pan for 10 minutes, then unmold it and transfer it to a wire rack to cool completely.

To assemble the cake

1. Remove the parchment from the bottom of the cooled cake and place the cake on a stand or serving plate.
2. Spread a generous layer of lemon curd over the top of the cake, using at least half of the curd or more if desired.
3. Finish with fresh raspberries and serve with extra lemon curd on the side if you like.

Nutrition

Calories:
427
kcal

Nutrition information is automatically calculated and should only be used as an approximation.