(fills a 2lbs loaf tin)

• 250g plain rice flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 170g caster sugar
• 2 tablespoons maple syrup
• 85ml sunflower oil
• 250ml coconut milk
• 2 teaspoons cider vinegar
• 2 tablespoons lemon juice
• zest of 2 lemons

Drizzle

• juice of 1 lemon
• 2 tablespoons granulated sugar

1. Lightly grease the loaf tin and line the bottom with non stick baking paper
2. Preheat the oven to 180°C
3. Sift the flour, baking powder and salt into a large bowl and mix
4. Whisk together the sugar, oil, milk, maple syrup,vinegar, lemon juice in a separate bowl
5. Stir in the lemon zest
6. Pour the wet ingredients into the bowl with the dry ingredients and stir until thoroughly combined
7. Tip the mixture into the prepared tin.  Place on the middle shelf in the oven and bake for approximately 40 minutes
8. Whilst the cake is cooking, place the juice of one freshly squeezed lemon in a small bowl with the granulated sugar and stir to combine
9. When the cake is baked, remove from oven and pierce all over.  Spoon the lemon drizzle evenly over the top of the cake. 
10. Allow to cool for ½ hour or so before transferring to a wire rack.  Leave to cool completely before serving or storing.