2 large lemons, unwaxed
200g coconut sugar
2 tablespoons of maple syrup
150g unsalted butter
3 large eggs
250g buckwheat flour (you could also use brown rice flour)
1/2 tsp baking powder
Preheat oven to 180 and grease a baking tin.
Melt the butter in a saucepan
Sieve the flour and baking powder into a large bowl, then add in the eggs and 150g of the sugar.
Grate the zest of one lemon into the flour mixture and then add the juice. Mix well.
Add the butter and maple syrup and stir well.
Pour the mixture into the baking tin and bake for 25 minutes (or until knife comes out clean).
Allow the cake to cool slightly.
Whilst the cake is cooling mix the lemon juice from the remaining lemon and the last of the sugar together in a jug.
Pierce several holes in the top of the cake with a cocktail stick and then pour over the lemon and sugar mix.