Juice of 1 lemon
2tbsp brown sugar
1 3/4 cups butter, softened
1 cup of brown sugar (I used my trusty coconut palm sugar in an attempt to be a little healthier)
1/2 cup plain yogurt
1 cup Arrowhead Mills gluten-free baking mix
2/3 cup ground almonds
1tsp baking powder
1 large lemon, zest grated off it and then thinly sliced
4 large eggs, lightly beaten
Pre-heat oven to 325 degrees F
Grease a loaf tin and line the bottom with parchment paper.
First make the topping, by placing the lemon slices, sugar and water in a small saucepan and simmer on a medium heat until the water has evaporated. Remove the lemon slices and set aside.
Ideally use a mixer to beat the butter and sugar until creamy. Add the eggs really slowly to try to avoid the mixture curdling (not the end of the world if it does!)
Remove bowl from mixer and fold in all the dry ingredients, making sure they’re well combined.
Spoon into the loaf tin and smooth on top. Arrange the lemon slices on top of your cake and bake for 45 minutes or until a knife comes out clean.
Leave to cook and slice. You can either serve with a cup of tea or coffee, or you can serve it with a dollop of creme fraiche for a dessert.
The cake will keep up to one week in an airtight container.