Lemon Crunch Cake

Who doesn't love a lemon cake (well I know someone who doesn't but you get the point), zingy yet comforting at the same time, perfect with a cup of tea whether its drizzling or sunny its a cake standard and one that everyone should have in their arsenal.
I have seen recipes for gluten free lemon cakes which contain mashed potatoes and at some point I will give them a go but this one is more conventional were some of the flour is substituted with ground almonds and the other flours are gluten free. The resultant cake is moist and very moreish, improved by the lemon drizzle topped off by a crunch lemon sugar topping.
Sorghum flour which is in this recipe is a fine beige white flour from a millet like grain, obtainable on line and in any good health food store. Its a nutritious flour and adds a good flavor to the bake.
What you need

175g melted butter
zest of 2 lemons
juice of 1 lemon
2 eggs
1 tsp baking powder
25g tapioca flour
40g sorghum flour
150g granulated sugar
60g ground almonds
25g cornflour
25g fine polenta
1 tsp lemon oil

To make the sugar topping

50g sugar
1 tbsp sugar for sprinkling
juice of 1 lemon

What you do

Firstly lets pre-heat the oven to 170c
You will need a 2lb loaf tin, oiled and based lined or use a tin liner
Mix all the cake ingredients together in a large bowl, being careful that you melted butter is not too hot, otherwise you will scramble your eggs.
Once you have a smooth mixture pour into you prepared tin, smooth the top and place in the oven
Bake for 45-55 minutes, until golden, well risen and tests cooked if you insert a skewer
Remove from oven and cool in the tin.
Whilst the cake is cooling , melt the 50g of sugar and lemon juice in a pan. Once all the sugar has dissolved, pour over the still slightly warm cake and sprinkle immediately afterwards with a further tablespoon of sugar to create a delicious crunchy sugary topping once cooled.
Keeps well loosely wrapped and stored in a cool place.