Friday, 26 August 2016

Lemon and gin drizzle cake.


The classic bake gets a boozy makeover with this delicious gin soaked take on the lemon drizzle cake. A beautifully moist and scrumptious bake that looks pretty for a spring day, or any day that you fancy a boozy bake!

Ingredients (for a 6 cup bundt tin)
  180g butter
  180g sugar
  3 eggs
  180g self raising flour
  5 tsp lemon juice
  2 tsp gin
  drop of yellow food colouring

Pre heat oven to 180c/160c fan/gas mark 4 and grease a bundt tin, this mixture will be enough for a 6" round tin also if you prefer to use one.


Cream together the butter and sugar till pale and fluffy, then add in the eggs one at a time, mixing well.

Sift in the flour and give it a good mix, ensuring that the flour is fully incorporated in with the cake batter. Add the lemon juice, and a splash of gin, and give it a good mix.

In a smaller bowl add two generous spoonfuls of the mixture, you'll be adding the food colouring to this to create a pretty marbled effect. I used Sugarflair's Egg yellow paste colouring to create the vibrant yellow swirls in my cake. Add a drop of colouring to the smaller bowl of cake mix and mix well to combine.

Add spoons of each mixture one at a time to the bundt tin, then run a fork through the mixture to create the marbled swirl pattern. Bake for 30-40 minutes, till a cake skewer comes out clean.

Leave to cool in the tin for 10 minutes, then run a rubber spatula around the edges of the cake, turning it upside down on a wire rack to release. Leave to cool for a while, then mix a water icing to drizzle over the cake, I added a few drops of lemon juice and gin to mine to create a sweet icing for the top.