Gluten-free lemon drizzle cake

Preheat oven to 140°C fan-forced (160°C conventional). Grease and line a 20cm round cake pan with baking paper.

Combine butter, sugar and vanilla in a medium bowl and beat with paddle attachment of an electric mixer for 3-4 minutes, until light and fluffy. Beat in eggs, 1 at a time, until well combined. Add almond meal, combined sifted flour and baking powder. Beat on low speed until just combined. Stir in rind. Spread mixture into prepared pan and smooth the top. Bake for 1 hour, or until a skewer inserted into the centre comes out clean.

Meanwhile, just before cake has finished cooking, make the syrup. Combine sugar and lemon juice in a small saucepan and cook on low heat, stirring, until sugar is dissolved. Bring to a simmer on medium heat, then immediately remove from heat.

Using a bamboo skewer, prick the surface of the cake all over. Gently pour the hot syrup over the hot cake. Allow cake to cool completely in pan (approx. 1 1/2 hours).

For icing, combine sifted icing sugar and juice in a small bowl until smooth. Stir in rind. Transfer cake to a serving platter and drizzle over icing, allowing a little icing to drip down the edges. Allow to set, then serve.