Gluten-Free Lemon Cake

1. Preheat oven to 350ºF and grease a 20cm baking tin.
2. In a bowl, cream the butter and sugar until light and fluffy.
3. Beat the eggs into the mixture, one at a time.
4. Sift in the flour and baking powder and add the lemon zest. Fold until all the ingredients are combined.
5. Bake for 40–50 minutes until golden brown and a knife comes out clean.
6. When it is cooked, take it out the oven but leave it in the tin. In a small bowl combine the lemon juice and sugar for the drizzle.
7. Using a fork, make a series of small holes in the cake and pour over the lemon/sugar mix. Allow juice to sink in and the sugar to harden before removing it from the tin.