Gluten-Free Lemon Cake

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   1. Preheat oven to 350u00b0F and grease a 20cm baking tin.

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   2. In a bowl, cream the butter and sugar until light and fluffy.

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   3. Beat the eggs into the mixture, one at a time.

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   4. Sift in the flour and baking powder and add the lemon zest. Fold until all the ingredients are combined.

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   5. Bake for 40-50 minutes until golden brown and a knife comes out clean.

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   6. When it is cooked, take it out the oven but leave it in the tin. In a small bowl combine the lemon juice and sugar for the drizzle.

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   7. Using a fork, make a series of small holes in the cake and pour over the lemon/sugar mix. Allow juice to sink in and the sugar to harden before removing it from the tin.

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