lemon gin drizzle cake
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Who doesn’t love cake?

And once you’ve tried our gin you’ll be mad for it too. So I thought, what if we combine the two? 

We set out to make the most beautiful gin and I am 100% positive we did just that. So I couldn’t resist trying to make a gin cake with our scrumptious gin. Not only is the cake amazing but it tastes exactly like our gin. If you want to impress your friends and family with a spectacular cake follow the recipe below. We hope you enjoy just as much as we do! 

Ingredients for the Cake 

  • 8oz Butter 
  • 8oz Caster Sugar 
  • 8oz Self-Raising Flour 
  • 4 Eggs 
  • Zest of 1 Lemon or Lime (it’s your choice) 

Ingredients for the Syrup 

  • 75g Caster Sugar 
  • 10 tbsp of Sir John Conyers Dragon Slayer Gin

Ingredients for the Lemon/Lime Slices

  • Finely sliced lemon or lime 
  • 150g Sugar 

Ingredients for the Icing 

  • 150g Icing Sugar 
  • 3-4 tbsp of Sir John Conyers Dragon Slayer Gin 


  • Preheat the oven to 180C/160C fan 
  • Grease and line a 900g loaf tin
  • In a mixing bowl beat together the butter and sugar until light and fluffy. 
  • Beat in the eggs one at a time until fully incorporated into the batter.
  • Gently fold in the flour and the lemon/lime zest. And squeeze in the juice of that zested fruit you used.
  • Pour the batter into the loaf tin and bake for 45 to 50 minutes.
  • Meanwhile make the syrup by adding the caster sugar and gin to a small saucepan. 
  • Dissolve the sugar gently and then boil briefly for a minute. 
  • When the cake has been removed from the oven reduce the temperature to 110C.
  • Take the lemon/lime slices and coat them in sugar. 
  • Place them on a lined baking tray and bake in the oven for around an hour.
    • Keep your eye on them in case they start burning! 
  • When the cake is cooling carefully remove the cake from the tin and baste the cake with the syrup until it is well coated. 
    • By doing this to a warm cake will mean that the cake will soak up all the syrup.
  • Place the cake onto a plate and leave to cool fully. 
  • Whilst the cake is cooling, mix the icing sugar with the gin. 
  • Once the cake is cool, cover the cake with as much of the icing sugar as you wish. 
    • Personally I like to have a dripping effect on the edges. 
  • To finish, cover the top of the cake with the crystallised lemon/lime slices.
  • Enjoy! 

We’d love to see your recreations. Tag us on Facebook and Instagram @dragonslayerdistillery

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