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.
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.
- 250g unsalted butter
- 250g caster sugar
- 250g self-raising flour
- 5 eggs
- Zest of 1 lemon
- 75g caster sugar
- 100ml gin
- 100ml tonic
- 200g icing sugar
- 100ml gin
- Lemon zest
- Candied lemon peel
- Begin by preheating the oven to 180°C/160°C fan and lightly grease a 900g loaf tin
- Beat together the butter and sugar until the mixture is light and fluffy
- Add the flour, eggs, and lemon zest, and mix to fully combine
- 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
- 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
- When the gin and sugar syrup has cooled, stir in the tonic
- Once the loaf is cooked through, remove it from the oven but leave it in the tin
- 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
- To make the icing, simply mix the gin and icing sugar together until smooth
- Remove your cake from the tin and pour over the icing
- Finish off the cake with a generous grating of lemon zest and decorate with some candied lemon peels