Gluten free gin and lemon cake

Gluten free gin and lemon cake. This is perfect for any gin fan.
Gluten free gin and lemon cake. This is perfect for any gin fan.

One of my favourite drinks is gin. My Grandmother for as long as I can remember has been a gin drinker. When visiting her in Spain she always had a glass of gin and tonic while preparing dinner, 6 o’clock in her house was gin o’clock.

As a very young child I was fascinated that this drink not only included cubes of ice to keep the drink cool, but it had to be served with a wedge of lemon.

I remember asking my Grandmother at about the age of 10 if I could have a sip and she replied that I would not like it as it was a grown up drink. I did have a sip and I remember pulling a face as I had expected the drink to be sweet more like lemonade rather than having a sour undertone.

20 years later I no longer pull a face when drinking gin as my pallet has matured and I now can’t resit a tipple of gin. I often joked to my friends that I should incorporate it into a cake. A couple of weeks ago one of my friends spotted a gin and tonic cake recipe and suggested that I should give it ago.

The original recipe came from the Pudding Lane Blog. Reading through the ingredients list I was shocked by the amount of gin specified. I did not use the full amount, but can assure you that the amount I used will suit any gin drinkers pallet.

The result. A beautifully moist cake that really tastes of gin. It is not overpowering and is perfect with a cup of tea in the afternoon. My Dad, who like me, is a big gin fan thought that it was a very good cake. A smile crept across his face as he started to eat his slice. He is now bursting to share my recipe with his friends.

I should warn you that you might only want to eat onc slice if you are driving. The alcohol content does not get burnt off in the syrup and I am sure one slice too many could take you slightly over the limit.

The cake has inspired me to try and incorporate a couple more spirits into cake. So what this space.

For now, gin lovers, enjoy.


4 eggs, weighed in their shells
equal weight of:
caster sugar
Gluten free self-raising flour
1 tablespoon xantham gum
2 lemons
1 tablespoon of poppy seeds
4  shots of your favourite gin
Ingredients for the drizzle and syrup.
4  shots of your favourite gin
100g granulated sugar
3 tablespoons of icing sugar
1. Ensure that all your ingredients are at room temperature, and preheat the oven to 180C.
2. Weigh your eggs in their shells, and make a note of the exact weight. Weigh out this much butter and caster sugar, and cream together until light, fluffy and pale.
3. Crack in the eggs, and beat until combined. Sieve in the flour and xanathan gum and mix. Be careful that you don’t over mix the flour into the batter as you will make the mix tough.
4. Add the poppy seeds, grate in the zest of both lemons and add to the batter, then add the juice of 1 lemon and 4 shots of gin and mix.
5. Pour the batter into a lined 1kg loaf tin and bake in the centre of the oven for 45 minutes, or until the cake passes the knife test.
6. Remove from the oven and set aside while you make the drizzle. Combine the sugar, 4 shots of gin and the juice of the second lemon in a saucepan. Heat on a low temperature until all of the sugar is dissolved. You might want to stir the mix continuously so that you know when all the sugar has dissolved.
7. Prick the surface of the cake with a fork, then poor over most of the drizzle. Save a tablespoon the drizzle to mix with 3 table spoons of icing sugar. If it is too thick, thin out with a little water.  Then drizzle the icing sugar mix over the cake and leave it to cool.
Happy gluten free baking 🙂

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