Caster Sugar
The fine crystal of Chelsea...
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Cakes
Gin and Lemon Cake
30 mins
1 hours
Easy
12
We liked the sound of this recipe (perhaps it was the gin that appealed) so we decided to give it a go. It has good lemon flavour and is a dense cake (typical of this type of cake). It gets the thumbs up from us!
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- Ingredients
- Method
Ingredients
Cake
- 200g Butter
- 1 ½ cups Chelsea White Sugar
- Zest of 2 Lemons
- 4 x Eggs
- 3 cups Flour
- 2 tsp Baking Powder
- ¾ tsp Salt
- 1 cup Milk (at room temperature)
Topping
- ½ cup Chelsea Caster Sugar
- Juice of 2 Lemons
- 6 Tbsp gin
Decoration
- 1 small Lemon
- ½ cup Chelsea White Sugar
- 1 cup Water
Alternative decoration
- Chelsea Icing Sugar to dust
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
2
What did you think of this recipe?
Christine holland
This is the most amazing, impressing cake to present at a party or to the family! I have made it many times and always is a success! It also feeds a lot of people and stays fresh for a long time!
5
Unknown
Fantastic and quite easy to make, was a great dessert.
5
Method
Cake : Preheat the oven to 160ºC (fan-bake). Prepare a 24cm loose-bottomed cake tin by lining the base with baking paper, brushing the sides with butter and dredging lightly with flour.
To make the cake, cream the butter, sugar and lemon zest until light and fluffy. Beat in the eggs one at a time.Sift the flour, baking powder and salt together, and fold carefully into the egg mixture.
Add the milk and stir in gently. Pile the mixture into the prepared cake tin.
Bake for 50-60 minutes or until the cake shrinks from the sides of the tin. This can also be made in 6 small loaf tins which would be baked for about 25 minutes.
Topping : While the cake is cooking, prepare the topping and the decoration. To make the topping, stir the caster sugar, lemon juice and gin together.
Decoration : To make the decoration, slice the lemon finely. Melt the sugar in the water, bring to a simmer and gently poach the lemon slices for 10 minutes. Remove slices to drain. When the cake is removed from the oven, pour topping mixture over the hot cake.
Add the lemon slices around the edge of the top of the cake and allow to cool.
Using a brulee torch, gently scorch the top of the cake.
For a serving idea, spoon over a mixture of whipped cream and Greek-style yoghurt. Serves 12 or more.
As an alternative to the scorched lemon slices, dust with Chelsea Icing Sugar.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
2
What did you think of this recipe?
Christine holland
This is the most amazing, impressing cake to present at a party or to the family! I have made it many times and always is a success! It also feeds a lot of people and stays fresh for a long time!
5
Unknown
Fantastic and quite easy to make, was a great dessert.
5
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ingredients
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- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
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ingredients
- 125g butter, softened
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
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ingredients
- 150g butter, softened
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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