Gluten-Free Lemon Cake

• FOR THE CAKE:
• 8 ounces, weight Unsalted Butter
• 8 ounces, weight Superfine Sugar
• 4 whole Eggs
• 8 ounces, weight All-purpose Gluten-free Flour
• 2 teaspoons Gluten Free Baking Powder
• 2 whole Lemons, Zested
• _____
• FOR THE DRIZZLE:
• 1-1/2 whole Lemons, Juice Only
• 3 ounces, weight Superfine Sugar

1. 1. Preheat oven to 350u0b0F and grease a 20cm baking tin.
2. 2. In a bowl, cream the butter and sugar until light and fluffy.
3. 3. Beat the eggs into the mixture, one at a time.
4. 4. Sift in the flour and baking powder and add the lemon zest. Fold until all the ingredients are combined.
5. 5. Bake for 40-50 minutes until golden brown and a knife comes out clean.
6. 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.
7. 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.

cake, butter, sugar, eggs, flour, baking powder, lemons, drizzle, lemons, sugar

Taken from tastykitchen.com/recipes/desserts/gluten-free-lemon-cake/ (may not work)