A simple gulten-free lemon cake topped with a crunchy lemon sugar drizzle. Ground almonds and the lemon drizzle keep it moist, so it doesn't suffer with the dryness associated with gluten-free cakes.
When the cake is cooling, combine all the icing ingredients, start with one tablespoon lemon juice, milk, and add the remaining lemon juice as needed (the icing should be thick and not runny).
Meanwhile, stir together the lemon juice and icing sugar. When the cake has cooled a little, poke holes in the top using a skewer, chopstick or a piece of raw spaghetti. Drizzle over the icing ...
Making a homemade cake is a cosy way to spend a free afternoon, and you can make something tasty in no time at all with the right recipe. Mary Berry’s special lemon cake from her ‘Fast Cakes ...