Gin & Tonic Lemon Drizzle Cake

Ever wished your all-time favourite tipple could be transformed into the perfect moist and zesty cake? This Gin & Tonic Lemon Drizzle is the bake you’ve been waiting for.  

As a citrusy sponge loaf that’s doused in G&T syrup and topped with some truly boozy icing, this grown-up lemon drizzle is without doubt the ultimate treat for gin lovers’ birthdays and summer celebrations.  

When picking a gin for your bake, it’s best to choose one that’s high in botanicals and full of flavour to ensure the taste really comes through. A bottle from Aviation, Bombay Sapphire, or Portobello Road would be perfect.  

Of course, if you really want to ramp up the zestiness, you should opt for the lemon flavoured gins from Gordon’s and Verano – or ideally the cake-inspired Lemon Drizzle Gin from Sipsmith.  

For the tonic you’ll want to go for a classic Schweppes Indian Tonic Water. You can either grab a single 20cl bottle for one-off chef sessions or pick up a case of 24 to guarantee the baking and cocktail making can keep on flowing. 


Loaf Cake: 

  • 250g unsalted butter 
  • 250g caster sugar 
  • 250g self-raising flour 
  • 5 eggs 
  • Zest of 1 lemon 

G&T Syrup: 

  • 75g caster sugar 
  • 100ml gin 
  • 100ml tonic 


  • 200g icing sugar 
  • 100ml gin 
  • Lemon zest 
  • Candied lemon peel 


  1. Begin by preheating the oven to 180°C/160°C fan and lightly grease a 900g loaf tin 
  2. Beat together the butter and sugar until the mixture is light and fluffy 
  3. Add the flour, eggs, and lemon zest, and mix to fully combine 
  4. Pour your cake mix into the loaf tin and bake for around 40-45 minutes, or until a skewer inserted into the cake comes out clean
  5. While the loaf is baking, make the G&T syrup by placing the sugar and gin in a small pan and warming on a low heat until the sugar is dissolved 
  6. When the gin and sugar syrup has cooled, stir in the tonic 
  7. Once the loaf is cooked through, remove it from the oven but leave it in the tin 
  8. Use a skewer to poke several holes throughout the cake and pour over the G&T syrup. Leave it to soak in while the cake cools
  9. To make the icing, simply mix the gin and icing sugar together until smooth 
  10. Remove your cake from the tin and pour over the icing 
  11. Finish off the cake with a generous grating of lemon zest and decorate with some candied lemon peels 

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