• 200g unsalted butter, softened
  • 200g golden caster sugar, plus 2 tbsp
  • 4 eggs
  • 200g plain flour
  • 2 tsp baking powder
  • 6 tbsp gin
  • 1 lemon, zested and juiced
  • 2 tbsp tonic water


  • 150g unsalted butter, softened
  • 400g icing sugar
  • 1 tbsp gin
  • 1 tbsp tonic water
  • 1 lemon, zested and ½ juiced


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4 and line a 20cm x 30cm rectangular cake tin.

  • STEP 2

    Put the butter and sugar into a bowl and beat until fluffy and pale. Add the eggs 1 at a time, beating until incorporated before adding the next (add a tbsp of flour after each one if it splits). Add the remaining flour, baking powder, 4 tbsp of the gin, the lemon zest and juice, and a pinch of salt. Scrape into the tin and bake for 20-25 minutes or until risen and firm.

  • STEP 3

    Mix together the 2 tbsp of caster sugar, remaining gin and the tonic water.

  • STEP 4

    Cool the cake for 10 minutes then use a skewer to poke holes all over. Pour the gin and tonic mixture all over the cake, then cool in the tin before removing onto a board.

  • STEP 5

    To make the buttercream, whip the butter with electric beaters until really soft, then add the icing sugar a spoonful at a time. Mix together the gin, tonic water and lemon juice, and stir through the buttercream. Spread over the cake and sprinkle over the lemon zest. Cut into bite-sized pieces to serve.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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