Gluten free lemon drizzle cake

This cake is fairly heavy on the carbs but is light and delicious.

200g butter
20g powdered sucralose
50g milk powder
4 eggs
175g almond flour
250g mashed potatoes
zest of 3 lemons
2 tsp gluten free baking powder
juice of 1 lemon
4 tbsp sugar

Cream together the butter, sucralose and milk powder until soft and light. Gradually beat in the eggs. Mix the almond flour, potatoes, lemon zest and baking powder and fold into the egg mixture. Pour into a greased and lined cake tin and bake at 160 oC for 40 minutes. Leave to cool in tin for 10 minutes before turning out. Dissolve the sugar in the lemon juice and drizzle over the cake before serving.