• 175g gluten free self raising flour (Tesco blend)
• 175g caster sugar
• 175g butter
• Zest of 3 lemons
• 75ml milk 
• 3 eggs
• Drizzle syrup- juice of 3 lemons and 2 tbsp sugar 

After my last gluten-free baking boob, an old school friend of mine sent me a recipe online. Good old Pete. I whisked up all of these ingredients together and baked for 40 minutes at fan 160 in a loaf tin. 

  
Have to say this recipe was much much better than the potato based lemon cake. You wouldn’t know this cake was gluten free! The texture is cakey and lovely. I am happy. Thanks Pete!