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 flavour to the bake.