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Pudding Lane’s Gin and Tonic Cake

This recipe is from blogger Lucy Burton and her blog Pudding Lane: A tasty and juicy Gin and Tonic Cake that is both easy and delicious. Lucy is a baking blogger, food stylist, wedding cake maker and recipe writer based in London. Since launching Pudding Lane in January 2014, Lucy has trainees at Leiths School of Food and Wine, and seen her recipes featured in The Telegraph, The Sun, The Guardian, OK! Magazine and The Sunday Mirror. Lucy also works with brands such as Nature’s Finest Fruit, Rachel’s Organic and Green & Blacks on custom recipe development, both to feature on her baking blog Pudding Lane and for use across their own websites and channels.

Find this and other great recipes on her blog: http://www.puddinglaneblog.co.uk/2014/06/gin-and-tonic-cake.html 

 

AuthorKatharina TompertCategoryDifficultyBeginner
Yields1 Serving
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
 4 eggs (weighted in their shells)
Equal weight of:
 butter
 caster sugar
 self-raising flour
 2 lemons
 8 shots of your favorite gin
 1 dash tonic water (optional)
 150 g granulated sugar
1

Ensure that all your ingredients are at room temperature, and preheat the oven to 180C.

2

Weigh your eggs in their shells, and make a note of the exact weight. Weigh out this much butter and caster sugar, and cream together until light, fluffy and pale. Crack in the eggs, and beat until combined. Sieve in the flour, mix again, then grate in the zest of both lemons. Stir through the juice of 1 lemon and 3-4 shots of gin, then pour into a lined 1kg loaf tin.

3

Bake in the centre of the oven for 45 minutes, or until the cake passes the knife test. Remove from the oven, and set aside while you make the drizzle.
Combine the sugar, gin, tonic and remaining lemon in a bowl. Prick the surface of the cake with a fork, then poor over the drizzle. Don't worry if it looks messy - it will more than make up for it in flavour.

Ingredients

 4 eggs (weighted in their shells)
Equal weight of:
 butter
 caster sugar
 self-raising flour
 2 lemons
 8 shots of your favorite gin
 1 dash tonic water (optional)
 150 g granulated sugar

Directions

1

Ensure that all your ingredients are at room temperature, and preheat the oven to 180C.

2

Weigh your eggs in their shells, and make a note of the exact weight. Weigh out this much butter and caster sugar, and cream together until light, fluffy and pale. Crack in the eggs, and beat until combined. Sieve in the flour, mix again, then grate in the zest of both lemons. Stir through the juice of 1 lemon and 3-4 shots of gin, then pour into a lined 1kg loaf tin.

3

Bake in the centre of the oven for 45 minutes, or until the cake passes the knife test. Remove from the oven, and set aside while you make the drizzle.
Combine the sugar, gin, tonic and remaining lemon in a bowl. Prick the surface of the cake with a fork, then poor over the drizzle. Don't worry if it looks messy - it will more than make up for it in flavour.

Pudding Lane’s Gin and Tonic Cake

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