Lemon drizzle cake

Preheat oven to 180c / gas 4

Prepare a 20cm square tin

Ingredients:

175 g gluten free self-raising flour

175 g butter

160 g demerara sugar

4 eggs (3 if not using gf flour)

Rind of 1 lemon

1 1/2 tsps gf baking powder

Topping – juice of the lemon and 150g sugar

Method:

Put all the ingredients for the cake in to a bowl and mix well until smooth.

Turn mixture in to prepared tin.

Bake for about 35 mins – until skewer is clean.

Whilst the cake is still hot spoon the lemon/sugar mixture all over the top of the cake. Once cool remove the cake from the tin.

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