Recipe

G&T Lemon Drizzle Loaf (GF)

updated on

Lemon drizzle is a staple in any budding bakers repertoire. This bake is so simple to make and can be whipped up in a flash to impress friends at short notice or even to just satisfying those all important cake cravings!

And what better way to amplify this classic cake than by adding gin! I like to use Bloom gin as it adds a lovely floral note to the cake but feel free to add any gin you have to hand. And don’t be afraid to be heavy handed because this loaf can take it! Perfect with a G&T in hand relaxing on a sunny afternoon.

Of course, you can make this cake without the added tipple. Just omit from the cake and substitute for lemon juice in the drizzle.

I like to use the egg weighing method when I make loaf cakes. It’s such a simple way to work out what you need and accounts for the varying sizes of eggs. It’s easy to remember when you’re in a bit of a hurry too!

This recipe makes one 2lb loaf and takes approx. 1 hour to make. The mixture can also be split into two 1lb loaf tins (adjust the baking time to 30 mins or until a skewer comes out clean). Make sure that all your ingredients are at room temperature before you start.

Ingredients:

Weigh 4 eggs in their shells and then use equal weights of:

  • gluten-free self raising flour (if you don’t follow a GF diet, this can be substituted for normal self-raising)
  • unsalted butter, softened
  • caster sugar
  • 2 lemons
  • 150 g granulated sugar
  • 6-8 single shots of gin (optional but highly recommended!)

Useful Equipment: 2lb* loaf tin (or two 1lb tins), weighing scales, mixing bowl, hand/stand mixer, spatula, sieve, zester, jug, juicer, shot measure

*If you’re not sure how big your loaf tin is, you can work it out by measuring how much water it can hold. A 2lb tin should be able to hold 900 mL (2lb) of water.

Method:

  1. Preheat the oven to 180 °C fan/350 °F and line a 2lb loaf tin with baking paper.
  2. In a mixing bowl, cream together the butter and caster sugar until light and fluffy.
  3. Whisk in the eggs one at a time.
  4. Sieve in the flour and fold until combined.
  5. Add zest of 2 lemons and the juice of 1 lemon plus 3-4 shots of gin if using. Fold to combine.
  6. Pour into the prepared loaf tin and bake for 40-45 mins or until a skewer inserted into the middle of the cake comes out clean.
  7. Meanwhile, mix the remaining lemon juice with the granulated sugar (and the gin if using!).
  8. Once baked, leave the cake in the tin and prick it all over with a fork. Pour over the drizzle and leave until cooled completely before taking the cake out of the tin. Enjoy!

This cake will keep up to 5 days in an airtight container. This cake freezes really well so you can also save some for another day – if it doesn’t get demolished instantly!

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