Homemade Grapefruit Gin Drizzle Cake Recipe
This Grapefruit Gin Drizzle Cake is a sophisticated twist on a British classic, blending the sharp tang of pink grapefruit with the complex botanical notes of premium gin. Every slice is exceptionally moist thanks to a generous soaking of citrus-gin syrup, making it an elegant centerpiece for any afternoon tea or garden party.
- Prep
- 20 min
- Bake
- 50 min
- Serves
- 12
- Level
- Easy
- Per serving
- 385 kcal
Method
Preheat your oven to 180°C (350°F) and grease and line a standard loaf tin with baking parchment.
In a large bowl, cream together the softened butter and caster sugar until the mixture is light, pale, and fluffy.
Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent the mixture from curdling.
Gently fold in the remaining self-raising flour, the grapefruit zest, and 3 tablespoons of gin until just combined.
Pour the batter into the prepared loaf tin and smooth the top with a spatula.
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 grapefruit juice, granulated sugar, and the remaining 2 tablespoons of gin in a small bowl.
Once the cake is removed from the oven, use a skewer to prick holes all over the surface of the hot sponge.
Pour the drizzle mixture slowly over the hot cake, allowing it to soak in deeply. Let the cake cool completely in the tin before removing and serving.
Notes from the kitchen
Ensure your butter is truly at room temperature for the best aeration during creaming.
Do not over-mix the flour once added; a gentle fold preserves the air bubbles for a lighter crumb.
Use a floral-forward gin to complement the grapefruit notes rather than a heavily spiced one.
For an extra decorative touch, top the cooled cake with candied grapefruit peel or fresh sprigs of rosemary.
