Name: Gin and Lemon Cake
Prep time: 30 min
Cook time: 1 h
Yield: 12
Ingredients: Cake; 200g Butter; 1 ½ cups Chelsea White Sugar; Zest of 2 Lemons; 4 x Eggs; 3 cups Flour; 2 tsp Baking Powder; ¾ tsp Salt; 1 cup Milk (at room temperature); Topping; ½ cup Chelsea Caster Sugar; Juice of 2 Lemons; 6 Tbsp gin; Decoration; 1 small Lemon; ½ cup Chelsea White Sugar; 1 cup Water; Alternative decoration; Chelsea Icing Sugar to dust

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Cakes

Gin and Lemon Cake

Preparation

30 mins

Bake

1 hours

Difficulty

Easy

Servings

We liked the sound of this recipe (perhaps it was the gin that appealed) so we decided to give it a go. It has good lemon flavour and is a dense cake (typical of this type of cake). It gets the thumbs up from us!

Cakes

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Ingredients
Method

Ingredients

Cake

200g Butter
1 ½ cups Chelsea White Sugar
Zest of 2 Lemons
4 x Eggs
3 cups Flour
2 tsp Baking Powder
¾ tsp Salt
1 cup Milk (at room temperature)

Topping

½ cup Chelsea Caster Sugar
Juice of 2 Lemons
6 Tbsp gin

Decoration

1 small Lemon
½ cup Chelsea White Sugar
1 cup Water

Alternative decoration

Chelsea Icing Sugar to dust

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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White Sugar

The uniform size of the...

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Reviews

2

What did you think of this recipe?

Christine holland

This is the most amazing, impressing cake to present at a party or to the family! I have made it many times and always is a success! It also feeds a lot of people and stays fresh for a long time!

Unknown

Fantastic and quite easy to make, was a great dessert.

Method

Cake : Preheat the oven to 160ºC (fan-bake). Prepare a 24cm loose-bottomed cake tin by lining the base with baking paper, brushing the sides with butter and dredging lightly with flour.

To make the cake, cream the butter, sugar and lemon zest until light and fluffy. Beat in the eggs one at a time.Sift the flour, baking powder and salt together, and fold carefully into the egg mixture.

Add the milk and stir in gently. Pile the mixture into the prepared cake tin.

Bake for 50-60 minutes or until the cake shrinks from the sides of the tin. This can also be made in 6 small loaf tins which would be baked for about 25 minutes.

Topping : While the cake is cooking, prepare the topping and the decoration. To make the topping, stir the caster sugar, lemon juice and gin together.

Decoration : To make the decoration, slice the lemon finely. Melt the sugar in the water, bring to a simmer and gently poach the lemon slices for 10 minutes. Remove slices to drain. When the cake is removed from the oven, pour topping mixture over the hot cake.

Add the lemon slices around the edge of the top of the cake and allow to cool.

Using a brulee torch, gently scorch the top of the cake.

For a serving idea, spoon over a mixture of whipped cream and Greek-style yoghurt. Serves 12 or more.

As an alternative to the scorched lemon slices, dust with Chelsea Icing Sugar.