Ingredients

• 2 large lemons
• well scrubbed
• 300g/10½oz granulated white sugar or golden caster sugar
• 200g/7oz butter
• cubed and well-softened
• plus extra for greasing
• 3 large free-range eggs
• 200g/7oz gluten-free self-raising flour
• 50g/1¾oz ground almonds
• ½ tsp gluten-free baking powder

Directions

• Preheat the oven to 190C/170C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking paper. Finely zest the lemons.
• Put 200g/7oz of the sugar
• the butter
• eggs
• flour
• almonds
• baking powder and lemon zest in a large mixing bowl and beat until pale
• thick and creamy. Use electric beaters or a food mixer if you like
• starting slowly and then increasing the speed.
• Spoon the cake batter into the prepared tin and level the surface. Bake in the centre of the oven for 55–60 minutes
• or until well-risen
• firm and golden-brown. A skewer inserted into the centre of the cake should come out clean. Remove from the oven and cool in the tin for 5 minutes.
• Using an oven cloth to protect your hands
• turn the cake out gently onto a wire rack set above a small tray or plate. Remove the baking parchment and turn the cake the right way up. Make about 60 deep holes in the cake using a skewer.
• Squeeze one of the lemons and mix 3 tablespoons of the juice with the remaining 100g/3½oz sugar. Slowly and gradually
• spoon the lemon sugar over the cake
• stopping every now and then to allow it to penetrate the sponge.
• Leave to set for at least an hour before serving or until the cake has cooled and the icing has crystalised. Serve in slices.