Gluten-free Lemon drizzle Cake

Directions

1. Pre-heat the oven to 180°C / Gas Mark 4.

2. Line an 18cm/7inch loaf tin with oiled greaseproof paper.

3. Beat the 170g butter, Whitworths Caster Sugar and vanilla for 2-3 minutes or until it is light and fluffy.

4. Add the eggs and lemon zest and continue to beat for 2-3 minutes.

5. Add the juice of half a lemon, milk and beat to combine.

6. Add the flour and gently mix to combine thoroughly.

7. Spoon the mixture into the tin and tap the cake tin gently a few times on the counter top to flatten out the top.

8. Bake for 45-50 minutes or until a skewer comes out clean.

9. Meanwhile, gently heat the remaining lemon juice and 80g of Whitworths Caster Sugar in a small pan to dissolve and allow to reduce to a syrupy consistency over a medium heat for 2-3 minutes.

10. Remove the cake from the oven and prick all over with a fork.

11. Carefully spoon the hot lemon syrup over the cake and finally sprinkle over the Whitworths Demerara Sugar.

12. Leave the cake in the tin for 20-30 minutes to allow the syrup to settle.

13. Remove the cake from the tin onto a wire rack and allow to cool completely before serving.