["Lemon Gin & Tonic Cake | Recipes

Ingredients
Method

Ingredients

For the cake
- 200 g Unsalted butter (softened)
- 175 g Caster sugar
- 4 medium Eggs
- 200 g Self raising flour
- 0.5 tsp Baking powder
- 1 unwaxed Lemon (zested)
- 75 ml Tanqueray
For the syrup
- 60 g Caster sugar
- 60 ml tonic water
- 2 Tbs Tanqueray
For the icing & decoration
- 50 g Granulated sugar
- 1 tsp Tanqueray
- Lemon juice

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.

Comments & Ratings

More Tanqueray recipes

	200 g	Unsalted Butter (softened)
	60 g	Caster Sugar
	50 g	Granulated Sugar
	175 g	Caster Sugar
	60 ml	Tonic Water
	1 tsp	Tanqueray
	4 medium	Eggs
	2 Tbs	Tanqueray
	0	Lemon Juice
	200 g	Self Raising Flour
	0.5 tsp	Baking Powder
	1 unwaxed	Lemon (zested)
	75 ml	Tanqueray

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Lemon Gin & Tonic Cake

Ingredients

For the cake

For the syrup

For the icing & decoration

Method

1

2

3

4

5

6

7

8

9

Comments & Ratings