Gluten-free lemon butter cake

Method

1. Line a baking tin with baking paper or grease it well.
2. Preheat the oven to 160°C fan.
3. Put the lemon zest and sugar in the bowl and mix 10 sec / speed 10. Then push everything down with the spatula.
4. Add the butter and mix 30 sec / speed 4.
5. Push everything down well and mix another 30 sec / speed 4.
6. Beat the egg and set 2 tablespoons aside. Add the rest of the egg and the lemon juice and mix 20 sec / speed 4.
7. Add the gluten-free flour and the salt and mix 20 sec / speed 4.
8. Then mix on knead mode / 30 sec.
9. Spread the dough evenly over the tin, for example with the back of a wet spoon.
10. Brush the top with the reserved egg mixture and draw lines in it with a fork.
11. Bake the butter cake for 30 minutes at 160°C. Leave to cool completely before slicing.