Lemon, Lime and Gin Drizzle Cake

  1. Yield 8 - 10
  2. Prep time: 30 minutes
  3. Cook time: 40 minutes
  4. Total time: 1 hour 10 minutes

Fancy getting away with more gin in your diet? Try putting it in cakes like The Gin Baker!

Ingredients:

  • 175g caster sugar
  • 175g self-raising flour
  • 175g unsalted butter, at room temperature
  • 3 large eggs
  • zest of 1 lemon
  • zest of 1 lime
  • 50ml of gin
  • juice of 1 lemon
  • juice of 1 lime
  • 50ml of gin
  • 150g of caster sugar
  • 1 lemon, sliced
  • 1 lime, sliced
  • 125g of caster sugar
  • 125ml of water or tonic water
  1. Lemon, Lime and Gin Drizzle Cake

    Liam Beauchamp is The Gin Baker and we love his boozy take on a lemon drizzle cake. This is what he has to say about it:


    Who said that baking has to be complicated? I've come to learn that some of the best recipes are the simplest, and it doesn't get much simpler than this. This classic teacake is the epitome of British summer tea-time, very much like a G&T so for me it made perfect sense to combine the two. Soaked in gin and dripping in a lemon and lime glaze, this bake has quickly become a firm favourite.


    Now adding a little spirit to baked goods isn't anything new but to truly appreciate the flavour of the gin in this bake, I recommend using a classic London Dry Gin. Generally enjoyed with either just a slice of lemon or lime, a Dry gin such as a Sipsmith or a Gordons will complement the bake perfectly.

  2. Grease or line a loaf tin and preheat your oven to 180C/160CF Fan.

  3. Cream together the sugar and butter in a bowl until light and fluffy. Add your sifted flour, eggs and lemon and lime zest and beat again. Add your gin and then beat until smooth.

  4. Pour the mixture into your lined loaf tin and bake in the centre of an oven for 40-45, or until your cake passes the skewer test.

  5. Remove from the oven and leave to cool in the tin. Set aside whilst you make your drizzle.

  6. In a bowl, combine the lemon juice, lime juice, gin and caster sugar.

  7. Prick the top of the warm cake with a fork and pour over the drizzle. Leave the cake to cool completely in the tin for a crisp, white top.

  8. To make your glazed lemon and lime slices, add the sugar and water (or tonic water) to a saucepan. Set over a medium heat and stir until the sugar has dissolved. Add your lemon and lime slices and bring to the boil. Allow to boil for 1 minute and then reduce to a simmer. Leave to simmer for 10-12 minutes. Remove from the heat and carefully remove the lemon and lime slices and place on a sheet on baking paper. Coat generously with extra caster sugar and leave to dry before arranging the lemon and lime slices on top of your cake.

  9. Once your cake has completely cooled, remove from the tin and enjoy!

  10. As this cake is very moist, it shouldn't dry out but keep it in an airtight container and this will last for up to 3 days. This is accompanied perfectly by a large G&T.

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