Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
• In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat until just combined.
• Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
• Prepare the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice as needed to reach the desired consistency.
• Drizzle the glaze over the cooled cake.