Jane Dunn’s Gin & Tonic Loaf Cake

This boozy twist on the traditional lemon drizzle from Jane’s Patisserie turns a Gin & Tonic cocktail into a loaf cake, complete with plenty of lime and gin-laced icing.

Food writer and blogger, Jane Dunn, started sharing her fluffy cupcakes, gooey cookies, creamy no-bake cheesecakes and celebration bakes on her blog, Jane’s Patisserie in 2014. She has since been voted the number one baking blog of 2020 by Vuello and has amassed a huge following on Instagram, Facebook, and YouTube. Follow her @janespatisserie.

Jane says: “An absolutely iconic bake in the cake world is a lemon drizzle cake… and it got me thinking, why does the drizzle have to be lemon?! Why can’t we add something else in, such as one of my favourite drinks – a G&T! And oh wow, it worked so much better than I ever thought it could – and my blog readers agree. The flavour from the drizzle works so well with the lime hinted sponge, and the gin icing topping just finishes it off to perfection!”

See also: Stem & Glory’s Vegan ‘Egg’ Sandwiches and Red Pepper Dip

Serves 8 – 10
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min


  • 250g unsalted butter
  • 250g caster sugar
  • 250g self-raising flour
  • 5 eggs
  • Zest of 1 lime

    For the G&T drizzle:
  • 75g caster sugar
  • 5 tbsp gin
  • 5 tbsp tonic water

    For the decoration:
  • 200g icing sugar
  • 3 – 4 tbsp gin
  • Lime slices
  • Zest of 1 lime

    Essential kit
  • You will need: a 900g loaf tin.

See also: Finding A Country Through its Food


  • Preheat the oven to 180°C/160°C fan and grease and line a 900g loaf tin.
  • Beat the butter and caster sugar together in a bowl until light and fluffy. Add the self-raising flour, eggs and lime zest to the bowl, and mix again until combined. Pour the mixture into the tin and for 45–50 minutes, or until baked through. Leave the cake to cool in the tin while you make the drizzle.
  • Add the caster sugar, gin and tonic water to a small pan and place over a low-medium heat. Stir gently until the sugar has dissolved and then turn off the heat.
  • Carefully poke holes into the top of the cake with a cake skewer or fork, then pour the drizzle over the cake. Leave the cake in the tin to cool fully.
  • Remove the cooled cake from the tin. Put the icing sugar into a bowl and gradually mix in the gin until you reach a thick and pourable consistency. Pour the icing over the cake, then finish with some lime slices and a sprinkling of lime zest.
  • Customise: Any flavour gin can be used! The tonic water can be swapped for lemonade, ginger ale or more gin.
  • The lime is optional, or can be swapped for the zest of 1 orange or 1 lemon.

See also: Stem & Glory’s Vegan ‘Quiche’ and Czech Potato Salad

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