Gin and Lemon Drizzle Cake Recipe

1 Min Read
Gin and Lemon Drizzle Cake Recipe

Dive into the delightful fusion of flavors with the Gin and Lemon Drizzle Cake, a tantalizing twist on the traditional lemon drizzle that marries the zesty freshness of lemon with the herbal notes of gin and rosemary. With its moist crumb and invigoratingly boozy drizzle, this cake promises to be a conversation starter.

Serves: 12

Prep time: 15 Minutes
Total time: 1 Hour 30 Minutes plus Cooling

Ingredients

  • Softened Butter: 225g
  • Caster Sugar: 225g
  • Self Raising Flour: 250g
  • Finely Grated Zest of 2 Lemons
  • Finely Chopped Fresh Rosemary: 1 tsp plus 1 medium sprig
  • Medium Eggs: 4
  • Gin (or Milk): 100ml

For the Drizzle

  • Juice of 2 Lemons
  • Gin: 75ml
  • Granulated Sugar: 150g

Method

  1. Preheat your oven to 180°C (fan 160°C, gas mark 4). Grease and line a 900g loaf tin, measuring 20x9cm on the base, 8cm deep.
  2. In a large bowl, beat together the butter, sugar, flour, lemon zest, chopped rosemary, and eggs until the mixture is pale and creamy. Use an electric whisk for ease and gradually mix in 100ml of gin (or milk) to achieve a batter that drops easily from a spoon.
  3. Transfer the batter into the prepared loaf tin. Gently press a rosemary sprig into the top of the batter for an aromatic touch.
  4. Bake in the preheated oven for 60 to 75 minutes, or until the cake is well risen, golden brown, and firm to the touch. A skewer inserted into the center should come out clean. Once baked, remove from the oven and place the tin on a cooling rack over a baking tray to catch any drips.
  5. For the drizzle, mix together the lemon juice, gin, and granulated sugar. Poke holes in the top of the cake using a skewer or cocktail stick, then gradually drizzle the gin and lemon syrup over the cake, allowing it to soak in thoroughly.
  6. Leave the cake to cool completely in the tin before serving. Store in a cake tin to preserve its moistness and flavor.

Category: Dessert
Cuisine: Fusion

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