• Line a 2lb loaf tin (standard size) with greaseproof/parchment paper.
• Pre heat the oven to 160C Fan / 180C.
• Beat together the butter (or dairy free alternative) and caster sugar.
• Add the grated lemon zest of 2 lemons and beat until light and fluffy.
• Add the eggs (add these one at a time and beat each thoroughly until combined before adding the next).
• Sift in your gluten free flour & fold it in.
• Fold in your ground almonds.
• Spoon the mixture into the prepared tin.
• Bake for about 45-50 minutes, until golden and cooked through. 
• Whilst your cake is baking, grab a small bowl and thoroughly mix together the lemon zest of 1 lemon, and the juice of 2 lemons and if opting for a classic finish, use demerara sugar here. If you intend to add the optional white glace icing on top, use caster sugar instead.
• Remove your cake from the oven and poke a skewer through it - if it comes out clean. then it's done! Then poke holes all over the top of the cake (whilst still hot) and gradually pour over the drizzle. (It seems like a lot of drizzle but the cake will absorb it quickly so keep adding a little at a time to make it super moist!)
• Allow to fully cool in the tin before removing.
• Enjoy!

If you want to make the optional white glace icing (see ingredients list above):

• Mix together the icing sugar and the lemon juice until a glace icing consistency - not too runny not too thick.
• Once the cake is completely cold, drizzle the icing all over the top of the cake and then sprinkle on lemon zest.