gin and lemon cake, gin, lemon, lemon drizzle, cake, baking

Foodie Fridays: Boozy Gin and Lemon Cake


Song for the day: Dangerous Woman by Ariana Grande

Because that song has blown me out the water.  *fans self*

HI GUYS!  We’ve got through the 31 Day Blogging Challenge and we’re out the other side! Phew 🙂  Back to your irregularly scheduled blogging!  Also it’s April Fool’s day.  Hope no-one got tricked too badly!  ALSO ALSO – we’re a third of the way through 2016 now.  How did that happen?

I’ve had this one drafted for a while. It was my mum/her twin/my godmother’s birthday a couple of weeks ago, and I wanted to make a birthday cake that was different that they would all enjoy.  So, I searched through Pinterest and came across this recipe for Gin and Tonic Cake from Netmums.  It seemed like A LOT of gin, so I played around with the recipe.  With a couple of tweaks, I ended up with one of THE most delicious cakes I have ever eaten ever.


It’s moist and moreish and very VERY full of gin, but oh my God, add a bit of double cream and you are delivered straight to food heaven.  I didn’t get a single bad comment, just a lot of chewing sounds and the occasional moan.  And that was just me scraping the bowl afterwards!


So, how do you make it?


  • 220g of butter
  • 220g of caster sugar
  • 220g of self-raising flour
  • 4 eggs
  • 3 lemons – you’ll need the juice of  2 and the zest of 3.
  • 175ml of gin
  • 150g of icing sugarand
  • an oven preheated to 180C

As always, if you add an extra 5g or so for tasting purposes, I won’t tell anyone.


  1. Cream the butter and sugar together until light and creamy.
  2. Add the zest of 2 lemons and the juice of 1 and give it a good stir.  I always add zest etc at this stage to give it time to infuse.
  3. Beat in the eggs and flour, and add 100ml of the gin.  Make sure that everything is well combined!
  4. Grease and line a 1lb loaf tin, and pour your cake batter in.  Give it a sharp tap on the countertop to settle the mixture and get rid of any bubbles.
  5. Bake for around an hour until a skewer inserted into the middle comes out clean.  Leave to cool.FOR THE GLAZE:
  6. Combine the icing sugar with the remaining gin and the juice of one lemon.  Prick the cold cake several times with a fork or skewer, and drizzle it over, making sure to get in all the nooks and crannies.  Sprinkle the zest of the third lemon over the top.
  7. Cut the last, bald lemon up and use it in a g&t 😉
  8. Try not to eat the whole thing in one go!


Whilst you’re eating it and drinking your g&t, why not pen your letter for the Nice Message Chain?  It’s doing good things already!

Hope you’re all ok out there!



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