*Gluten Free Lemon Drizzle Yogurt Cake

I made this cake to celebrate Alice's birthday, it was soooo good I made another one the next day!  

Ingredients 

200g (8oz) Greek yogurt

2 Large eggs

200g (8oz) Caster sugar

Zest of 3 lemons

100g (4oz) Ground Almonds

140g (5oz) Gluten-free self-raising flour

1tsp Baking powder

Ingredients for lemon drizzle syrup

140g (5oz) Icing sugar

The juice of 5 lemons 

1. Heat oven to 170C/gas 3.
2. Grease and line a deep, 20cm/8in loose-bottomed cake tin. 
3. In a bowl beat the eggs and sugar together until pale and fluffy. 
4. Add and beat in the yogurt lemon zest and ground almonds. 
5. Sieve the flour and baking powder into the mixture, mix thorughly. Pour the mixture into the prepared cake tin.
6. Bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack. 
7. **In a saucepan heat the icing sugar and lemon juice until it boils, remove from the heat. 
8. Prick the warm cake all over with a skewer, then pour over the hot drizzle - the juice will sink in. 

You don't need to do this but I made a lemon icing (lemon juice and icing sugar) to add to the top of mine, because it was a birthday cake

*If you don't need this Cake to be gluten-free replace the gluten-free self-raising flour with ordinary self-raising flour

**I like to make the lemon drizzle syrup just before I take the cake from the oven so the cake and drizzle are both hot.