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Lemon Drizzle Cake with Gin

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This ‘British Bake-off’ inspired twist on the traditional afternoon lemon drizzle cake uses gin in the topping. I used some drops of lemon essence to give it more lemon-omph in addition to the lemons and added stemmed ginger for even more ‘POW’.

Ingredients

  • 175g butter, at room temperature
  • 175g caster sugar
  • 2 large eggs, beaten
  • 175g self-raising flour
  • 1 lemon, inc zest and juice
  • 2 bulbs of stemmed ginger, diced small (optional)

For the topping

  • 50g granulated sugar
  • 1 lemon, inc zest and juice
  • 25ml gin (replace with water if you prefer)

Method

  1. Get your loaf tin lined and preheat the oven to 180°C
  2. Cream the butter and sugar together and beat in the eggs. If beginning to curdle add some of the flour.
  3. Add the flour but if adding ginger leave some to one side to dust the ginger before adding to the mixture later.  (See 5.)
  4. Add the lemon and mix in.
  5. If adding ginger toss the ginger bits in the remaining flour to coat and add to the mixture.
  6. Bake in the oven for 40 or so minutes until springy to touch and golden brown around the edges.
  7. Allow to cool slightly whilst you make the topping.
  8. For the topping stir the lemon zest and juice along with the sugar and gin over a very, very low heat.
  9. Piece the cake all over the top then spoon the gin topping over allowing it to soak in.

 

Posted in: Cakes and Bakes

About the Author:

Ruth Tott is the publisher of Home Farmer Magazine, and together with her husband, Paul Melnyczuk, Editor,is founder of the company. But her background is far removed having specialised in Costume History with a Post-Grad diploma in Museum Studies to boot. A far cry from looking after chickens, growing veg and making bread!

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