appetite magazine
That’s the spirit
 
 
Ingredients
  • 4 eggs
  • 225g butter
  • 225g caster sugar
  • 225g self-raising flour
  • 1 large lemon, juice and zest
  • 200ml gin
  • dash tonic water
  • 150g granulated sugar
Method
  1. Preheat the oven to 180C/Gas 4.
  2. Cream together the butter and caster sugar until light and fluffy.
  3. Beat the eggs with a fork and gradually beat into the mixture.
  4. Sieve the flour and fold in gently using a metal tablespoon.
  5. Add the zest of 1 lemon and 100ml gin, pour into a lined 1kg loaf tin and bake for 45 mins or until a skewer inserted in the middle comes out clean.
  6. Remove from the oven and set aside to cool in its tin.
  7. Combine the granulated sugar, remaining gin, a little tonic water and lemon juice in a pan over a low heat to dissolve the sugar.
  8. Prick the surface of the cake with a fork, then pour over the syrup.
  9. Leave in the tin until the cake is cold.
Recipe by appetite magazine at https://www.appetitemag.co.uk/thats-the-spirit/