Lemon Cake with Gin and Tonic

V

A beautifully light and moist lemon cake! Tanqueray gin and tonic flavours make this lemon cake a great boozy treat. You'll love this gin and tonic loaf cake!

by Nadia & Kaye
Serves
8
Course
Snack
Prep. Time
20 Mins
Cook Time
1 Hrs
  • Ingredients
  • Method

Ingredients

Method

1

Butter a 900g loaf tin and line the base and sides with baking parchment.

2

Put the butter and sugar into a bowl, and whisk with an electric whisk until pale, light, and fluffy.

3

Lightly beat the eggs in a jug. You just need them to all become the same uniform, yellow colour, then pour them, bit by bit, into the butter and sugar mixture, whisking all the while.

4

Gently fold in the flour, baking powder, and lemon zest, so you don’t burst the air bubbles in the batter. Pour in the gin and give it a gentle stir. Spoon into the prepared tin.

5

Bake for 1 hour at 180C. After 55 minutes, insert a skewer into the centre of the cake and, if it comes out clean, take the cake out of the oven. If it doesn’t, give it another 5 minutes.

6

Meanwhile, make the syrup. Put the sugar and tonic water into a small pan and set over a low heat and stir until the sugar dissolves.

7

Increase the heat and boil the syrup for 1 minute without stirring. Measure out 2 tbsp of the syrup into a small bowl and mix in the gin. (Discard the remaining syrup.)

8

Once the cake is out of the oven, use a skewer to make 8 holes in it. Drizzle the gin syrup over the top of the cake and leave to cool in the tin. Turn out the cake, turn it right-side up again, and place on a wire rack.

9

Mix together the ingredients for the icing and spoon it on the cake. Arrange the lemon slices along the top. Leave to set.

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