Lemon Drizzle Cake with Gin

This is one the cakes made for Oskari’s naming party. I’ve since made it a few more times and done some changes to the original recipe. As with most things in life, you can make them better by adding a drop of alcohol. With the lemon drizzle cake, the natural companion is gin.

To prepare the lemon gin liqueur, squeeze juice from one lemon in to a medium size jam jar, mix in 50 g sugar and place to halves of lemon on top. Then fill up to the brim with gin. Close the lid, shake for 30 seconds and leave for at least a week. This will make for an incredibly bitter sweet ‘juice’ to use for moistening the cake.

Now, on with rest of the recipe.

Kristian’s Lemon Drizzle with Lemon Gin Liqueur


  • 225 g soft butter
  • 255 g sugar
  • 4 eggs
  • 255 g self raising (or plain flour and 2 tsp baking powder)
  • grated zest of a lemon

Topping and moisten

  • grated zest of a lemon
  • 15-20 cl lemon gin liqueur
  • 50 g sugar
  • 15 cl icing sugar


  1. Pre heat your oven to 180°C
  2. Mix the sugar and butter until fluffy and creamy.
  3. Continue mixing while adding eggs one at a time.
  4. Add lemon zest and then flour.
  5. Pour and spread dough into a cake tin and bake for 40-55 minutes depending on how deep the tin is. Use skewer to find out if it’s ready.
  6. Take the cake out of the tin and on to a cake base
  7. After about ten minutes out of the oven, use a dessert spoon to slowly infuse the cake with the lemon gin mixed with 50 g of sugar.
  8. Make a runny icing and mix in the remaining lemon zest
  9. Generously, spread the icing over the cake while letting it drip over the edges

Preparation time: 15 minute(s)

Cooking time: up to 50 minutes

Number of servings (yield): 12-16