The Best Gluten Free Lemon Drizzle Cake

subheading: For lemon loaf cake:

1 ⅔ cups (200 g) plain gluten free flour blend (I've used a simple shop-bought blend containing only rice, potato and maize fours with no added xanthan gum)

¾ cup (65 g) almond flour

½ tsp xanthan gum

3 tsp baking powder

1 cup (200 g) granulated sugar

pinch of salt

2 sticks (226 g) unsalted butter, softened

zest of 3 lemons

4 medium eggs, room temperature

½ cup (120 mL) milk, room temperature

1 tsp vanilla paste (I love vanilla bean paste because it gives a very intense flavour and you only need a small amount, but you can also use 2 tsp vanilla extract)

6 tbsp lemon juice (freshly squeezed)

subheading: For lemon drizzle:

1 cup (120 g) powdered/icing sugar, sifted

6 to 7 tsp lemon juice (freshly squeezed)

Directions at theloopywhisk.com

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