|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Lemon drizzle cake is a serious contender for one of the tastiest cakes—ever. There are several variations on the theme (lime or clementine drizzle being two of the most popular), and this gin and tonic drizzle version is fun, adults-only take on the fresh-tasting confection.
The cake is made with an all-in-one method in an electric mixer; if you don't have one, then you can do it just as well by hand.
- For the Cake:
- 4 ounces/115 grams self-rising flour
- 1/2 teaspoon baking powder
- 3 ounces/75 grams ground almonds
- 6 ounces/175 grams unsalted butter (softened)
- 6 ounces/175 grams caster sugar (also known as superfine sugar)
- 5 large limes (zested; keep the juice for the syrup)
- 2 large eggs
- 1 tablespoon plus 2 teaspoons/25 milliliters gin (good quality)
- 1 tablespoon plus 2 teaspoons/25 milliliters tonic water
- For the Syrup:
- 3 1/3 ounces/100 milliliters lime juice (from the 5 limes)
- 1/2 ounce/15 milliliters gin (good quality)
- 1/2 ounce/15 milliliters tonic water
- 4 ounces/115 grams sugar
Make the Cake
Gather the ingredients.
Preheat the oven to 350 F/180 C. Lightly grease and line a loaf pan measuring 9 by 5 1/2 by 3 inches (23 by 13 by 7 cm). Set aside.
Sieve the flour and baking powder into the bowl of a stand mixer. Add all the remaining cake ingredients and mix at a high speed to create a light, airy, and smooth cake batter.
Pour the batter into your prepared tin. Bake in the center of the preheated oven for 45 to 50 minutes or until a cake tester comes out clean and dry.
Remove the cake from the oven and leave it to stand on a cooling rack (do not remove the cake from the tin).
Make the Drizzle
Gather the ingredients.
Place the lime juice, the gin, tonic, and sugar into a saucepan. Heat gently and stir until all the sugar dissolves. Do not boil.
Assemble the Cake
Using a skewer, prick the cake all over. Slowly spoon over the syrup a little at a time. Always allow the syrup to soak in before adding any more.
Leave the cake to cool completely in the tin. Then remove it from the tin and either eat it right away or wrap it in a fresh sheet of parchment paper and pop it into an airtight tin. It will keep this way for a few days. No worries if it goes a little stale, just warm it up and serve with custard.
What is Caster Sugar?
Although many of us are used to seeing only granulated, brown, and powdered sugar in the baking aisle, there are actually several different types of sugar, many that may be more popular in other countries. The term caster sugar is common in the U.K. and simply refers to a sugar that has been finely ground; in America it is known as superfine sugar, baker's sugar, or bar sugar. The consistency makes it dissolve easier into mixtures.
The sugar for the cake syrup can be white granulated, sugar nibs, or, for extra flavor, Demerara (partially refined light brown cane sugar). All will give a crunchy coating to the cake and bring much-needed sweetness too.