Gin & tonic cake


For The Cake:

200g (7oz) softened unsalted butter, plus extra for greasing

175g caster sugar

4 medium eggs

200g self-raising flour

½ tsp baking powder

½ tsp baking powder

75ml Gin

For The Syrup

60g caster sugar

60ml tonic water

60ml tonic water

For The Icing And Decoration:

50g granulated sugar

Juice of ½ lemon

Juice of ½ lemon

1 lemon, very finely sliced with a mandoline


  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Meanwhile, make the syrup. Put the sugar and tonic water into a small pan and set over a low heat. Stir until the sugar dissolves.
  7. 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.)
  8. 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.
  9. 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.

Recipe and image courtesy of