Dairy and Gluten Free Lemon Drizzle Cake

I found this recipe in a leaflet advertising Clover. It had been at the bottom in one of my kitchen drawers for so long that it doesn't even appear in their website. I much prefer this recipe to the Frosted Lemon Squares one.

Ingredients for the cake:

• 175g dairy free margarine
• 175g self-raising gluten free flour
• 175g caster sugar
• 1/2 tsp baking powder
• 3 eggs
• grated zest of 1 lemon

Preheat the oven to 180C. Grease and line a shallow round 22cm tin or a square 27x23cm tin. Mix all ingredients and  bake for 35-40 minutes until golden. Make holes with a skewer and pour lemon drizzle made with:

• 50g icing sugar
• juice of 1 medium lemon

 Let it cool completely before taking it out of the tin.

Make the glazing with:

•  150g icing sugar
• grated zest and juice of half a lemon

Mix everything until well blended and spread over the cake letting it fall over the sides. Let it set before serving.

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