Raspberry and Lemon Gin Drizzle Cake

Raspberry and Lemon Gin Drizzle Cake

This cake is such a good twist on the classic lemon drizzle (mainly because it also consists of gin, and a fair amount at that). You can taste each individual flavour of this, which I love, nothing worse than 'gin' flavour things which just fall flat. The best part - it really is easy, and pretty, so perfect if you have a need to whip up a cake for an event... except if that event is a kids party.

Serves: 8-10 slices

Cooking time: 1 hour 20

For the Cake:

  • 225g Butter
  • 225g Caster Sugar
  • 250g Self Raising Flour
  • Zest of 2 Lemons
  • 1 tsp finely chopped Rosemary (& Sprigs for decoration)
  • 4 Eggs
  • 100ml Pink Gin (Pink gives it more Raspberry flavour; doesn't need to be pink)

For the Drizzle:

  • Juice of 2 Lemons
  • Handful of Raspberries (6ish & more for decoration)
  • 75ml Gin of your choice
  • 150g Granulated Sugar


  1. Preheat the oven to 160℃, and line a loaf baking tin with baking parchment.
  2. Start off by creaming the butter (softened slightly in the microwave if straight out the fridge) and caster sugar together, until pale and fluffy.
  3. In a separate bowl beat together the eggs. Slowly add the eggs to the sugar and butter, in small increments, beating until combined before adding more.
  4. Add your lemon zest and chopped rosemary, stirring until combined.
  5. Sift in the flour and fold in gently. (Tip: if you are using a wooden spoon, change to a metal spoon here, it avoids knocking the air out.)
  6. Once fully combined, add in the gin and mix gently.
  7. Tip your cake mixture into the lined tin, place the rosemary sprigs on the top, and bake for approximately 1 hour (until a skewer comes out clean).
  8. When the cake is nearly baked, begin making your drizzle. In a pan on a low heat, put the raspberries with a dash (25ml) of water and leave to simmer, stirring to break up the raspberry. Do this until your raspberry is mostly broken up, and you have a pretty pink liquid.
  9. Strain with a sieve into a bowl, and mix with the juice of the lemons and sugar.
  10. Add the gin and mix.
  11. When the cake is ready, get it out of the oven and prod all over with a skewer or fork. Pour over your drizzle slowly, trying your best to cover all of the cake.
  12. If the drizzle sits in the bottom of the cake tin, leave it for a few minutes to soak up the ginny goodness, then tip out the excess. This can be re-drizzled over the cake in about 30 mins if you like it very drizzly, leaving to cool

Serving note: Best served with a proper gin and tonic, sat in the sun on a Saturday afternoon, chatting with your chums.

Raspberry and Lemon Gin Drizzle Cake

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