A Grown Up Gin and Tonic Drizzle Cake

Gin and Tonic Drizzle Cake. Elaine Lemm
  • 50 mins
  • Prep: 5 mins,
  • Cook: 45 mins
  • Yield: 1 cake (8-10 servings)
Ratings (9)

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). However, try this Gin and Tonic Drizzle version, which is obviously, an adults only cake.

This recipe is based on my favourite Lemon Drizzle, which I learned long ago in school but with a slight updating.  The change here for me is the use of both flour and ground almonds, should you prefer a nut-free cake then use 175g self raising flour and leave out the ground almonds. 

The cake is made with the all-in-one method in a mixer and if you don't have one, then you can do it just as well by hand.

What You'll Need

  • For the Cake:
  • 115 grams/4 ounces self rising flour
  • 1/2 teaspoon baking powder
  • 75 grams/3 ounces almonds (ground)
  • 175 grams/6 ounces unsalted butter (soft)
  • 175 grams/6 ounces caster sugar
  • 5 large limes (zested; keep the juice for the syrup)
  • 2 large eggs
  • 25 milliliters gin (good quality)
  • 25 milliliters tonic water
  • For the Syrup:
  • 100 milliliters lime juice (from limes above)
  • 15 milliliters gin (good quality)
  • 15 milliliters tonic water
  • 115 grams/4 ounces sugar (see note below)

How to Make It

Pre-heat the oven to 180 °C.

Lightly grease and line a loaf tin measuring 23 x 13 x 7 cm (9 x 5 1/2 x 3 inches) also known as a 900ml / 2 lb tin with greaseproof paper. Put to one side.

Sieve the flour and baking powder into the bowl of a food processor or stand mixer. Add all the remaining cake ingredients and mix on a high speed to create a light, airy and smooth cake batter.

Pour the batter into your prepared  tin.

Bake in the centre of the preheated oven  for 45 - 50 minutes or until, when pierced with a skewer it comes out clean and dry.

Remove the cake from the oven, and leave it to stand on a cooling rack (do nor remove the cake from the tin).

Place the limes juice, the gin, tonic and sugar into  a saucepan, heat gently and stir until all the sugar dissolves. Do  not boil.

Using a skewer, prick the cake all over and then lowly spoon over the syrup a little at a time. Always allow the syrup to soak in before adding any more.

Leave the cake to go completely cold in the tin. Once it is, you can remove it from the tin, and eat (delicious) or wrap it in a fresh sheet of greaseproof and pop it into an airtight tin. It will keep for a few days. No worries if it goes a little stale, just warm it up and serve with custard.


If you can, buy large, juicy, wax-free limes (the zest is used as well as the juice so best without the wax coating).

Note: The sugar for the syrup can be a simple white granulated, sugar nibs or for extra flavour, demerara. All will give a crunchy coating to the cake and bring much needed sweetness too.