Lemon Gin Cake
Gluten Free
This is my mother's favourite cake! It is moist, lemony and easy to make. It doesn't have a lot of gin but if you don't have any or not wanting any alcohol, a lemon syrup is still very yummy. You don''t need it but I sometimes serve it with lemon curd and or yoghurt.
Lemon
Gin Cake
1 lemon
200g
sugar
250g
self-raising gluten free flour
1 level
teaspoon baking powder
250g
butter, softened
4 eggs
150g
caster sugar
Juice of
1 lemon
1
Tablespoon gin
Preheat
oven to 160 degrees Celsius and line an 18cm round cake tin.
Zest and
juice lemon and place in food processor with sugar, mix until zest turns to
specks.
Add
sifted flour, baking powder, butter and eggs to bowl and mix until smooth. Tip
into prepared tin and bake for 1 ¼ hours or until a skewer tests clean.
Mix the
caster sugar, lemon juice and gin together.
Remove
the cake from the oven, take out of the tin and sit on a shallow tray. Use a
skewer to spike cake with a number of holes Spoon over the syrup and leave to
sit.
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