Preheat the oven to 350 and grease the bundt pan with butter, set aside.

In a small bowl, combine the gluten-free flour, pea flour, salt and baking powder.

In the bowl of an electric mixer, combine the butter and sugar. Beat on high for 3 minutes until light and fluffy.

Add the eggs one at a time, mixing until incorporated and scraping down the sides of the bowl between each addition.

Add the flour mixture to the butter mixture and mix until just combined. Add the vanilla extract, milk, lemon zest and lemon juice, mix until combined.

Pour the batter into the prepared pan and bake for 35 minutes until a toothpick inserted in the center comes out clean.

Transfer the cake to a wire rack to cool.

To make the glaze, combine all ingredients and whisk together with a fork. Pour the glaze over the cooled cake before serving.