Lemon Gin Tonic Cake Recipes

SUPER EASY GIN AND TONIC LEMON DRIZZLE CAKE

Steps:

• preheat oven to 180C and grease and line a 23cm ring cake tin or 22cm round tin or two 15cm tins if you are making a sponge sandwich style cake
• Beat the butter and sugar till light and fluffy
• Add eggs one at a time and stir well
• Fold in the flour
• Add the Greek yogurt, gin and lemon juice and stir everything well to combine
• Spoon batter into prepared cake tin and bake for approximately 30 minutes till risen and golden and bounces back when lightly pressed in the middle. Insert a cocktail stick or small skewer and it should come out clean.
• let cake cool in tin for 5 minutes then remove to a wire cooling rack

LEMON GIN & TONIC CAKE

Steps:

• Preheat the oven to 180°C (350°F/Gas 4). Butter a 900g loaf tin and line the base and sides with baking parchment. Put the butter and sugar into a bowl, and whisk with an electric whisk until pale, light, and fluffy. Kaye says: How long do I have to stand here and do this? Nadia says: It should only take 5-6 minutes Lightly beat the eggs in a jug. You just need them to all become the same uniform, yellow colour. Pour them, bit by bit, into the butter and sugar mixture, whisking all the while. Gently fold in the flour, baking powder, and lemon zest, so you don't burst the air bubbles in the batter. Pour in the gin and give it a gentle stir. Spoon into the prepared tin. Bake for 1 hour. After 55 minutes, insert a skewer into the centre of the cake and, if it comes out clean, take the cake out of the oven. If it doesn't, give it another 5 minutes. Meanwhile, make the syrup. Put the sugar and tonic water into a small pan and set over a low heat. Kaye says: No sipping! Stir until the sugar dissolves. Kaye says: How do I know when the sugar has dissolved? Nadia says: You'll see it disappear and also feel no more graininess under the spoon Increase the heat and boil the syrup for 1 minute without stirring. Measure out 2 tbsp of the syrup into a small bowl and mix in the gin. (Discard the remaining syrup.) Once the cake is out of the oven, use a skewer to make 8 holes in it. Drizzle the gin syrup over the top of the cake and leave to cool in the tin. Turn out the cake, turn it right-side up again, and place on a wire rack. Mix together the ingredients for the icing and spoon it on the cake. Arrange the lemon slices along the top. Leave to set. Eat. With a glass of G&T alongside... naturally. Hack: To fold in flour, use a metal spoon or rubber spatula to cut down through the batter, then do a "lift and over" motion. Give the bowl a quarter-turn and repeat.

LEMON PUDDING CAKE I

Steps:

• Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
• Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
• Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.