London Drizzle Cake
This is the story of when gin met the Lemon Drizzle Cake.
It was a grey, moody day in London. In August. I can handle London’s weather, but I cannot feign appreciation for this great city when it shows summer the door, in summer.
To perk myself up, I decided to bake a cake - Lemon Drizzle it was to be, after reminiscing about a slice I had earlier in the week at Soho’s Milkbar. Husband reached for the gin. Tumbler in his hand, recipe book in mine, an idea started brewing.
Now, I’m not claiming the Lemon Drizzle Cake (aka quite possibly the best cake in the world with cream cheese frosted carrot cake a close second) needs improving. Lemon Drizzle Cake is a firm British staple, an edible Mary Berry, a mantle-piece treasure. So is gin.
In the spirit of experimentation and inspired by The Great British Bake Off, I tried my own mash-up, topped with candied lemon strips no less. It may have taken three attempts but we got there. And the results were tah-dah! Introducing…The London Drizzle Cake.
The recipe is adapted from a madeira cake one from Little & Friday, and uses ground almonds which adds a lovely dense richness.
15 minutes prep, 50 minutes in the oven
For the cake
- 350g butter
- 1 ¼ cups caster sugar
- 5 eggs
- zest and juice of 3 lemons
- 1 ¼ cups flour
- 1 tsp baking powder
- 1 cup ground almonds
- 3 tbsp gin
For the ginny lemon glaze
- icing sugar
1. Preheat oven to 170 degrees. Line loaf tin with baking paper.
2. Using an electric mixer, cream together the butter and sugar until light and fluffy. Add eggs one by one, making sure they’re well combined before adding the next. Add the lemon juice and zest, and mix well.
3. Sift the flour and the baking powder together, and fold through the wet mixture. Add in the ground almonds. Do not over-mix.
4. Spoon the mixture into the loaf tin, filling to 1cm below the rim. Place in the oven for 50 minutes, turning the cake around halfway for an even bake. The loaf will be golden brown on the top, and springy to the touch.
5. When the cake is baked, I used a brush to spread the gin across the top of it, working it into any cracks characteristic of a madeira bake. Do this while it is still warm, and the gin will seep towards the middle.
6. To make the ginny lemon glaze, wet the icing sugar with 2 parts gin and 1 part lemon juice until a desired consistency is reached. Once the cake is cool, decorate with the glaze and candied lemon.
Best served with a side of gin, and drizzly London weather.
With Love, Kate