10
1 hour 10 mins
180°C/fan 160°C/gas mark 4If you want more lemon add more lemon but personally this is the right amount for me.
1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line a 900g (2lb) loaf tin with parchment paper.
2 In a large bowl, beat together the butter and sugar with an electric hand whisk until pale and fluffy. Gradually beat in the eggs one at a time, followed by the finely grated zest of 2 of the lemons and the juice of ½ a lemon.
3 Fold the gluten-free flour and ground almonds into the butter mixture. Spoon this into your loaf tin and bake for 50 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes.
4 Mix together the granulated sugar and lemons. Spoon over the warm cake and leave to cool for another 30 minutes before removing from tin onto a wire rack to completely cool.
A lemon-flavoured sponge with my tasty homemade lemon curd sandwiched between
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Pastry and lemon curd filling is a match made in heaven especially with a dollop of cream on the side
Minimal fuss for this smooth, creamy, tangy lemon dessert
