Gluten free lemon poppy seed cake

Name: Gluten free lemon poppy seed cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 200 g caster or superfine sugar; Zest of 1-2 lemons; 160 g (1 cup) fine white rice flour; 50 g (1/2 cup) almond meal (see notes); 30 g (1/4 cup) tapioca flour; 5 g (1 1/4 teaspoons) baking powder; pinch of fine salt; 25 g (2 tablespoons) poppy seeds; 145 ml (1/2 cup + 1 tablespoon) vegetable or neutral oil; 2 extra large eggs (45-55g, weighed out of shell, per egg); 1 teaspoon vanilla bean paste (optional); 1/4 cup (60ml) lemon juice; 1/3 cup (80ml) milk of choice; 150 g icing sugar; 20-60 ml (1-3 tablespoons) lemon juice, to form your preferred icing consistency