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Preheat your oven to 180°C/360F/gas mark 6 and line a 900g loaf tin with baking paper.
Now, in a large mixing bowl add 100g of melted coconut oil and 150g of coconut sugar and whisk until smooth.
Add 200ml almond milk, zest of 1 lemon and juice of 2 lemons and whisk.
Into the bowl sieve 225g gluten-free self raising flour, 1 tsp gluten-free baking powder and 150g ground almonds (some ground almonds won't go through the sieve, just add them into the bowl).
Mix until it forms a smooth batter and pour into the prepared tin.
Bake in the oven at 180C/360F/gas mark 6 for 35 minutes.
Meanwhile, make the lemon drizzle sauce. In a small bowl, mix the zest of 1 lemon, the juice of 1½ lemons and 30g coconut sugar.
IMPORTANT Remove the cake from the oven and allow it to cool in the tin, for at least 30 minutes, this helps it to firm up a little more inside.
Once the cake has cooled, in the tin for 30 minutes, carefully lift it out, using the paper. Then, with a chopstick, create holes across the top and pour over the lemon drizzle sauce. Top with lemon slices, if using and slice.