The Ultimate Gin and Tonic Lemon Cake Recipe
This sophisticated twist on a classic lemon drizzle cake combines the botanical notes of high-quality gin with the sharp tang of fresh lemons. The result is an incredibly moist, boozy sponge finished with a sparkling tonic water glaze that delights the senses.
- Prep
- 20 min
- Bake
- 45 min
- Serves
- 12
- Level
- Easy
- Per serving
- 385 kcal
Method
Preheat your oven to 180°C (350°F) and grease a standard loaf tin.
In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
Beat in the eggs one at a time, followed by the lemon zest and 2 tablespoons of gin.
Gently fold in the self-raising flour until just combined, ensuring no large lumps remain.
Pour the batter into the prepared tin and smooth the top. Bake for 45-50 minutes until a skewer comes out clean.
While the cake is baking, prepare the syrup by mixing 50ml of gin, 50ml of tonic water, and 2 tablespoons of sugar in a small saucepan over low heat until the sugar dissolves.
Once the cake is out of the oven, prick holes all over the surface with a skewer and pour the warm syrup over it while still in the tin.
Allow the cake to cool completely. For the glaze, whisk the icing sugar with the remaining tonic water and a splash of gin until thick and smooth, then drizzle over the cooled cake.
Notes from the kitchen
Use a floral gin like Hendricks or a citrus-forward gin to enhance the botanical flavors.
Don't overmix the flour or the cake will become dense rather than light and airy.
Ensure the cake is still warm when pouring the syrup to allow for maximum absorption.
Garnish with candied lemon peel and a sprig of mint for a professional cocktail look.
