Gin and lemon drizzle cake
Serves 12 | prep 15 mins | total time 1 hr 30 mins plus cooling
- 225g softened butter
- 225g caster sugar
- 250g self raising flour
- finely grated zest of 2 lemons
- 1 tsp finely chopped fresh rosemary plus 1 medium sprig
- 4 medium eggs
- 100ml gin (or milk)
For the drizzle
- juice of 2 lemons
- 75ml gin
- 150g granulated sugar
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 900g loaf tin, measuring 20x9cm on the base, 8cm deep. Beat together the butter, sugar, flour, lemon zest, chopped rosemary and eggs until pale and creamy, using an electric whisk, then gradually mix in 100ml gin (or milk), to give a mixture that drops easily from a spoon.
- Scrape into the prepared tin and gently press a rosemary sprig into the top of the cake. Bake in the oven for 1hr-1hr 15 mins. The cake should be well risen, golden brown and firm to the touch; a skewer inserted into the centre should come out clean. Remove from the oven and sit the tin on a cooling rack over a baking tray to catch any drips.
- Mix the lemon juice with the gin and granulated sugar. Poke holes in the cake with a skewer or cocktail stick and gradually drizzle the gin and lemon syrup all over, allowing it to soak in. Leave to cool completely in the tin. Store in a cake tin.
Take a lemon drizzle cake, add gin – and some rosemary to bring out the botanical notes in the gin!