• Jenny Lynch-Lewis

Gin and Tonic Loaf Cake

Updated: Jul 14, 2020


265g Caster Sugar, 265g unsalted butter, 4 Eggs, 265g S/R Flour, 2 Lemons, 8 x 25ml shots of Gin (I used Hendricks), 150g Granulated Sugar, Dash Tonic, Pinch Salt


Cream together the sugar and the butter until light and fluffy and then add the eggs one at a time, fully incorporated after each one. If the mixture splits, add a tablespoon of the flour after each egg. Sift in the flour and salt and add the zest of both lemons and fold together. Add half of the Gin to the mix and the juice of one lemon and fully combine. Pour into a buttered and lined loaf tin and bake at 180c for 35-40 minutes, or until a skewer comes out clean. Poke holes in the top of the warm cake and mix together the rest of the Gin, Tonic and Juice from the other lemon along with the granulated sugar. Pour this over the cake and then allow to cool.

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