Gin, Lemon and Lime Drizzle Cake Recipe
This vibrant cake combines the sophisticated botanical notes of high-quality gin with the sharp, refreshing zing of fresh lemon and lime. The tender, buttery sponge is soaked while warm in a boozy citrus syrup, creating a moist crumb finished with a signature crunchy sugar crust.
- Prep
- 20 min
- Bake
- 45 min
- Serves
- 10
- Level
- Easy
- Per serving
- 385 kcal
Method
Preheat your oven to 180°C (160°C fan / Gas Mark 4) and grease and line a 2lb loaf tin with baking paper.
In a large bowl, cream the softened butter and caster sugar together until the mixture is pale, light, and fluffy.
Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the measured flour.
Gently fold in the self-raising flour, lemon zest, lime zest, and 2 tablespoons of gin until just combined, being careful not to knock out the air.
Spoon the batter into the prepared tin and level the surface. Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
While the cake is baking, prepare the drizzle by mixing the granulated sugar, lemon juice, lime juice, and 50ml of gin in a small bowl. Do not dissolve the sugar completely; you want a slightly crunchy texture.
As soon as the cake comes out of the oven, use a fine skewer to prick holes all over the top. Pour the drizzle evenly over the hot cake.
Leave the cake to cool completely in the tin before removing it to ensure the syrup is fully absorbed.
Notes from the kitchen
Use a high-quality botanical-forward gin like a London Dry to ensure the flavor carries through the bake.
Make sure your butter is truly at room temperature for the fluffiest sponge.
Prick the cake deeply so the gin syrup reaches the very bottom of the loaf.
For an extra citrus punch, garnish the top with candied lime and lemon slices.
