Step 1

Pre-heat the oven to 180°C / 160°C fan assisted oven / gas mark 4 and line and grease a 2lb loaf tin.

Step 2

Cream the butter and sugar with the lemon zest on a high speed in a food mixer for about 5 minutes until very light and fluffy.

Step 3

Add the eggs one at a time and mix until completely incorporated, then add the vanilla extract.

Step 4

Sieve the rice flour with the ground almonds, baking powder and salt in a separate mixing bowl, then add into the food mixer. Beat until well combined.

Step 5

Stir in the milk to lighten the batter then pour into the loaf tin.

Step 6

Bake for 50 minutes.

Step 7

Remove the cake from the oven and leave to settle for 5 minutes in its tin, then turn out onto a cooling rack and sprinkle with the extra caster sugar.

Step 8

Leave to cool completely before serving.