Gin & lemon drizzle cake

by Lesley Holdship

Moist, springy sponge infused with a much-loved summer spirit


175g butter, at room temperature
175g golden caster sugar
2 large eggs
175g self-raising flour
2 lemons, zest and juice
50g granulated sugar
25ml gin


Preheat the oven to 180C. Line a 900g loaf tin with parchment or a loaf tin liner.

Cream the butter and sugar together until pale and smooth. Next, beat in the eggs one at a time.

Add the flour and the zest and juice of one of the lemons and stir all together to make a lovely smooth batter. Scrape into the loaf tin and level the mixture.

Bake the cake for 40-45 mins until springy to the touch and a little crunchy around the edges.

Stir together the remaining zest and juice with the granulated sugar and the gin.

Once the cake is cooked, pierce with a skewer all over then spoon on the gin mixture so it soaks in evenly.

Leave to cool, then serve with a glass of bubbly and a drop of sunshine.

Recipe: Lesley Holdship
Images: John Holdship