200g gluten free self raising flour
250g pack lactose free butter, softened
250g golden caster sugar
4 large egg
100g ground almond
2½ tsp gluten free baking powder
150ml pot lactose free yogurt
juice ½ lemon
For the syrup
juice 1 lemon
3 tbsp golden caster sugar
For the frosting
1 lemon, zest and juice
175g icing sugar
Heat oven to 160C/140C fan/gas 3. Use a little of the lactose free butter to grease a deep 23cm cake tin and line with baking parchment. Mix the lemon juice and the polenta, then set aside.
In a large bowl, combine the lactose free butter and sugar with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition.
Add the gluten free flour, the almonds, gluten free baking powder, lactose free yogurt, lemon juice and lemon mix, and stir everything until just combined.
Tip into the tin, smooth the top and bake for 45 mins or until a skewer comes out clean.
Meanwhile, make the syrup. Boil the lemon juice and sugar for a few mins until the sugar has dissolved. Remove from the heat and let cool.
When the cake is done, remove from the oven and pour over the syrup. Leave to cool in the tin for 20 mins, then transfer to a wire rack to cool completely.
To make the lemon frosting, put the lemon juice and zest and icing sugar in a small food processor and blend until smooth.
Drizzle all over the cake, then serve. Will keep for up to 5 days in a cake tin.
Recipe adapted from: Good Food