A classic lemon drizzle cake with a boozy twist, gin baked into the sponge and drizzled through the lemon syrup for extra depth. A lovely treat for Mother's Day, an afternoon tea, or any Sunday that could use something sweet.
Ingredients
- 225g butter, softened and cut into cubes
- 300g golden caster sugar
- 4 eggs, beaten
- 225g self-raising flour
- 3 tbsp Batts Hill Surrey Dry Gin
- Finely grated zest and juice of 1 large lemon
- 25g granulated sugar
Method
- Preheat the oven to 180°C.
- Line a loaf tin with non-stick baking parchment.
- Cream the butter and sugar together until pale and fluffy.
- Add the eggs and sieve in the flour. Mix well, add 2 tbsp of the gin and stir in the lemon zest. Spoon into the prepared loaf tin and bake for about 20-25 minutes, until golden and a skewer comes out clean.
- Meanwhile, place the lemon juice and granulated sugar in a pan and gently warm until the sugar has melted, then add the remaining tablespoon of gin. Set aside.
- When the cake is cooked and still hot, keep it in its tin and prick all over the surface with a skewer, then pour over the hot lemon mixture. Allow to cool completely in the tin before serving.
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