Double lemon cake with gin drizzle!

This is the perfect cake to draw a crowd of friends to your kitchen table! It is light yet rich, sticky and wonderful and the gin drizzle just takes it to another dimension!

For the lemon cake

  • 250 gm gluten free self raising flour (we used Lidl's own brand and it was brilliant)
  • 2 tsp baking powder
  • 250 gm caster sugar (golden caster sugar gives a lovely colour)q
  • 75 gm ground almonds
  • 250 gm unsalted butter (softened)
  • 4 free range eggs
  • 4 lemons – finely grated zest

For the gin drizzle!

  • 150 ml lemon juice
  • 100 gm caster sugar
  • 3 tbsp gin – an elderflower gin is really incredible

For the lemon flavour icing!

  • 150 gm icing sugar
  • 1 tbsp lemon juice (or go all out and use gin or limoncello!)
  1. Preheat your oven to 190 degrees centigrade (375 degrees fahrenheit – gas mark 5)

  2. Sift the dry ingredient into a large bowl or stand mixer

  3. Add the softened butter, sugar, ground almonds, eggs, lemon zest and mix with either a stand mixer or handheld mixer until light and creamy! It will smell incredible already!

  4. Continue to mix gently until the mixture drops off the spoon when lifted out of the bowl. Too stiff and the cake will be dry. If the mixture is too stiff then just add a little water.

  5. Put the mixture into a very well greased and floured cake tin. In this recipe I used a spring release tin but it would work equally well in a standard round tin.

  6. Bake in the preheated oven for around 35 minutes (don’t check before 30 minutes as it will collapse!). Remove from the oven when golden and the cake will have started to shrink away from the edges of the tin slightly. As always, a skewer inserted into the cake should be clean when removed.

  7. Allow to cool completely and remove from the tin.

To make the gin drizzle and icing

  1. Add the lemon juice, sugar and gin to a pan and heat gently until the sugar has dissolved. I then turn up the heat and bubble swiftly for a good few minutes until the liquid takes on a syrupy consistency and the alcohol has burned out of the syrup!

  2. When the cake has cooled – or is ever so slightly warm still, prick the cake all over with a fork or sharp knife/skewer and gently drizzle the drizzle over the cake. It will look as though you have made way too much drizzle, but trust me, this cake can take it!

  3. Make the white icing by mixing the icing sugar with the lemon juice or limoncello/gin. You want a really thick and gloopy consistency otherwise it will just sink into the cake. Dribble away happily and go with the flow – don’t be too contrived as it looks amazing even when messy!

  4. I decorated this cake with tiny little meringues but try tiny edible flowers or heads of elderflowers too!

Lemon cake with mini meringues



  1. Reply


    November 17, 2018

    Help! The butter is missing from the ingredients list but is in the instructions….how much butter???

    • Reply


      November 19, 2018

      I hope you got my insta response – recipe now updated x

  2. Reply


    March 31, 2019

    Wow. Can’t wait to make this.