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.

GIN & TONIC CAKE

Steps:

• Heat the oven to 180C/160C fan/gas mark 4. Greese and line 2 x 20cm cake tins. In a freestanding electric mixer, or using an electric whisk, beat together the butter and 200g of the sugar until pale and fluffy, for around 5 mins. Add the eggs one by one, making sure they are fully incorporated before adding the next one. If the mixture looks like it might split, add a tablespoon of your flour, then fold in the rest of the flour. Mix the natural yogurt with the juice of one of the limes and 50ml of the gin, then add this to the cake mixture to make a thick and silky mixture. Split the mixture between the cake tins and bake for 35 mins until a skewer comes out clean.
• Meanwhile, make the syrup. Put the remaining sugar, tonic water, juniper berries and juice of one lime into a saucepan over medium heat. Once the sugar has dissolved, bring to the boil and cook for 5-7 mins, until it's a thick syrup. Cool for 5 mins, strain then pour in the remaining gin and set aside.
• Once the cake is out of the oven, allow to cool for 5 mins, then prick all over with a skewer, then liberally spoon the syrup mix over both of the cakes. Allow to cool completely in the tin.
• To make the buttercream, beat the butter until soft, then add the icing sugar, a little at a time to avoid a sugar cloud! Once fully incorporated, add the milk and the zest of the limes.
• To assemble, place one of the cake layers on a cake board, cover with 1/3 of the buttercream then sit the second cake layer on top. Cover this, too, in just a thin coat of icing then put the cake in the fridge for 30 mins to firm up - this will make it easier to get the rest of the icing on smoothly. Use the remaining buttercream to cover the top and sides of the cake.
• To decorate, mix the lime zest with the sugar. Sprinkle this over the cake and finish with lemon sherbets, lime slices, cucumber ribbons, party straws and any other gin & tonic paraphernalia you fancy.

SALTY LEMON GIN AND TONIC

Steps:

• Remove the pulp from the lemon with a sharp knife and discard, saving the peel. Lightly rinse peel with cool water. Slice off a thin sliver of peel and set aside for garnish.
• Combine lemon peel and gin in a shaker. Muddle lemon until slightly crushed. Add 1 cup ice to the shaker, cover, and shake until chilled, 15 to 20 seconds.
• Fill a rocks glass with ice and strain cocktail over the ice. Top with tonic water. Garnish with lemon sliver and rosemary sprig.

VEGAN GIN AND TONIC CAKE

Steps:

• Preheat an oven to 200C/180C fan or gas mark 6 and grease and line a baking tin.
• Mix the flour, sugar, baking powder and lime zest together.
• Add tonic water, juice and oil to the mix and stir until smooth.
• Add to the tin and bake for 30 minutes or until a skewer/knife comes out clean. Then allow to cool for 10 minutes.
• Combine gin, lime juice and icing sugar together to get the drizzle. Add more icing sugar if you like a thicker icing instead. I make it like a thin syrup.
• Drizzle and allow to soak through. You can make a thicker drizzle to give the drizzled look aswell.