Step 1
Preheat the oven to 350°F. Grease an 8-inch round springform cake pan and line with parchment paper.
Step 2
Cream together the butter and sugar in a large bowl until fluffy. Slowly add the eggs, one at a time, and stir well. Sift in the flour, baking powder, and xanthan gum, then add the lemon juice and lemon zest and fold into the mixture.
Step 3
Transfer the batter to the prepared pan, smooth out the top, and bake in the preheated oven for 35–40 minutes.
Step 4
Remove the cake from the oven and let cool in the pan for 45 minutes before transferring it to a wire rack.
Step 5
To make the icing, mix together the confectioners’ sugar, lemon juice, and lemon zest in a large bowl. Drizzle the lemon icing over the cake and decorate with the raspberries to serve.
Step 6
Excerpted with permission from <a href="http://www.amazon.com/gp/product/1445498278/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1445498278&linkCode=as2&tag=craftfocom-20">"Gluten Free Baking (Love Food)"</a> by Michael McCamley and published by Parragon Books.
