Zingy gluten free Lemon Cake

Hi everyone, well this is the second installment of by birthday menu. I know it's a bit later than the previous post but I know you'll love it just as much. This cake has to be in my top 10 as it's light and airy with a naughty zingy kick of lemon icing-just enough to make you go 'ooh' but not enough to to make you suck your cheeks in. I hope you love just as much as me :)

TheFreeFairy



Lemon cake

225g unsalted butter , softened
225g caster sugar
4 eggs (room temperature is best as the mixture is less likely to curdle)
finely grated zest 1 lemon
225g self-raising flour

For the drizzle topping
juice 11⁄2 lemon
85g caster sugar

1.Heat oven to 180C/fan 160C/gas 4.

2. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

3. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy

4. Adds the eggs, one at a time, mixing slowly.

5. Spoon into the loaf tin and bake for 45-50 minutes

6. Mix the drizzle topping ingredients about 5 minutes before the cake is ready.

7. Poke a skewer (or knife) into the cake. If it comes out clean it ready if not bake for 5 more minutes then test again. If it still doesn't come out clean repeat this step until it does.

8. Cool the cake for a couple of minutes

9. Prick the cake all over with a skewer and then pour over the topping and allow to cool and set completely.