Olive Magazine
Gin and Tonic Cake Recipe With Lemon

Gin and tonic cake

Published: August 16, 2016 at 9:21 am
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Serves 8

This double lemon, gin and tonic cake combines two of our favourite things. It's easy to make and sure to please a crowd - a new way to enjoy your G&T

Nutrition:
NutrientUnit
kcal553
fat24.2g
saturates14.3g
carbs69.8g
fibre1.7g
protein7.2g
salt0.2g
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Try our classic gin and tonic cake or make our bitesize gin and tonic traybake squares to serve at your next party here. We've also got plenty more boozy cakes and bakes to try, including our prosecco cake, black velvet cake, rum cake and more.

Gin and tonic in a cake?! Yes, that's right. Our gin and tonic cake is a boozy twist on a lemon drizzle cake. The gin helps the traditional lemon cake stay moist. Gin and tonic syrup is then drizzled over the top to sink into the cake for a show-stopping celebration cake for all of your G&T fans.

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Ingredients

  • 200g unsalted butter, plus extra for greasing
  • 200g golden caster sugar
  • 4 large eggs
  • 175g plain flour
  • 75g full-fat lemon yogurt
  • 100g self-raising flour
  • 3 tbsp gin
  • 3 lemons, zested (you’ll use the juice in the syrup)
  • to serve crème fraîche or lemon yogurt

SYRUP

  • 5 lemons, juiced plus 2 small lemons, sliced and end slices discarded
  • 125g golden caster sugar
  • 12 juniper berries
  • 6 tbsp tonic water
  • 2 tbsp gin

Method

  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Butter a deep, 23x13cm tin and line the base with baking paper (or use a 20cm round or 18cm square tin if you like). Beat the butter and sugar together with a pinch of salt until pale and fluffy, then beat in the eggs, one at a time. Don’t rush this bit, make sure the mix is really well beaten with each addition, and add a tbsp of the plain flour with each of the last 2 eggs. Beat in the lemon yogurt, then tip in the flours but fold in with a metal spoon. Finally fold in the gin and lemon zest.

  • STEP 2

    Spoon the mix into the tin and bake for 1 hour - 1 hour 10 minutes until risen and golden, and a skewer inserted into the centre comes out clean. Meanwhile, make the syrup by combining the lemon juice (including the juice from the zested lemons), sugar, juniper berries and tonic water in a wide pan such as a frying pan. Heat gently until the sugar has dissolved, then drop in the lemon slices and bubble for 3 minutes, to thicken slightly, and infuse with the berries. Take off the heat, stir in the gin, and leave to cool.

  • STEP 3

    Cool the cake in the tin for 10 minutes, then turn it out upside down onto a serving plate and poke a few holes over the base. Spoon over about half of the syrup to soak in.

  • STEP 4

    To serve, spoon the rest of the syrup and lemon slices over the cake, letting some soak in before adding more. Fish out the juniper berries if you like – you won’t eat them, but they look pretty. Then serve the cake cut into bars or thin slices with spoonfuls of crème fraîche or more lemon yogurt on the side.

Mojito Cake Recipe

If you want to learn more about all things gin, including how to serve the perfect gin and tonic, where to get the best British gins and how gin is made, read our expert guide to gin by Sipsmith master distiller Jared Brown.

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