175g/6 oz/1 1/4 cups gluten-free self-raising, sifted
1 tsp baking powder
175g/6 oz/3/4 cup caster ( superfine) sugar
175g/6 oz/3/4 cup butter, softened
3 vegan eggs
2 lemon zest, finely grated
For the soaking syrup
2 lemons, zest finely pared
100 ml/3 1/2 fl.oz/1/2 cup lemon juice
100 g/3 1/2 oz/1/2 cup caster ( superfine) sugar
1. Preheat the oven to 180°C/160°C Fan)/350f/gas 4and oil and line a 23cm(19 in) round cake tin with greaseproof paper.
2. Combine the flour, baking powder, sugar, butter, eggs and lemon zest in a bowl and whisk together for two minutes or until smooth.
3. Scrape the mixture into the tin and level the top, then bake for 40 minutes or until a toothpick inserted in the centre comes out clean.
4.put the lemon zest, lemon juice and sugar in a small saucepan and stir over low heat until sugar dissolves.increased the heat and simmer without stirring for 3 minutes or until the lemon zest has softened and the syrup has thickened a little.
5. Pour the syrup over the cake, then leave to soak and cool in it’s tin for 20 minutes. Transfer the cake to a site rack and leave to cool completely before serving.