Preheat the oven to 350 degrees

Mix the butter and sugar on medium speed until light and fluffy

Grab your favorite gluten free flour blend. My friends at Down in the Valley gave me this one to try. I loved it! It worked just like regular flour

Crack the eggs - I like to put them in a measuring cup because I know there are no shells and it's easier to blend them in the batter

Add the eggs to the sugar and butter one at a time, incorporating them as you go

Take a minute to scrape the sides of the mixer down as you go, to be sure all the ingredients are well blended

Add the baking powder to the batter give it a quick blend

Measure the flour and milk and have them at the ready

Add the flour and milk in 4 parts, alternating them as you go

Zest the lemons

Add the lemon zest to the batter and stir in gently

Spray or thoroughly grease a 12"bundt pan

Add the batter to the bundt, and smooth so it's evenly distributed

Bake the cake until a tester comes out clean. This will take between 45 and 60 minutes, depending on your oven and pan. I start testing at about 40 minutes

When the cake comes out of the oven, go around the edges with a knife to loosen the cake

Top with a rack and turn over. If the cake doesn't come out of the pan, give it a few minutes to cool and shake gently

Mix the juice of the two lemons and the sugar in a measuring cup or small pan. Heat gently in the microwave or on the stove, just until the sugar has disolved

Brush the glaze over the still warm cake - smells so good!

Let the glazed cake cool

Serve with a dollop of whipped cream and a mint leaf or your favorite berry toppings. This one's a winner!