Name: Gluten-free lemon drizzle cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: 200g unsalted butter softened; 200g golden caster sugar plus 1 tbsp for the topping; 3 lemons finely zested; 3 large eggs; 100g gluten-free self-raising flour; ½ tsp baking powder; 100g ground almonds; icing sugar

A lemon loaf cake with one slice cut off and cups of tea on the side

200g unsalted butter
softened
200g golden caster sugar
plus 1 tbsp for the topping
3 lemons
finely zested
3 large eggs
100g gluten-free self-raising flour
½ tsp baking powder
100g ground almonds
icing sugar

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin with a wide strip of baking paper, leaving some overhanging. Beat the butter and caster sugar in a large bowl using an electric hand whisk until pale and creamy. Add the lemon zest (keeping ½ tsp for the topping) and mix well.
step 2
Gradually whisk the eggs into the mixture, beating well between each addition – don’t worry if it curdles a little. Fold in the flour and baking powder using a large metal spoon or spatula, then do the same with the almonds. Juice 2 of the zested lemons and fold in thoroughly. Spoon into the prepared tin and bake for 1 hr until a skewer inserted into the middle of the cake comes out clean – cover with foil if the cake starts to darken too much.
step 3
Put the cake tin on a wire rack to cool for 10 mins. Meanwhile, juice another lemon half then mix together with 1 tbsp of caster sugar and drizzle over the top of the cake. Cool in the tin completely, then remove. Mix the juice of the final lemon half with enough icing sugar to make a spreadable icing and spread on the top of the cake.