Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Mix Dry Ingredients: In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Eggs and Lemon: Beat in the eggs one at a time, then mix in the lemon zest and fresh lemon juice.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Bake: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Glaze: While the cake is cooling, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
Drizzle: Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to soak in a bit for extra flavor.
Serve: Slice and enjoy your zesty gluten-free lemon drizzle cake!