This decadent loaf cake contains the nation's favourite booze, Prosecco and Gin and they come together to create a delicious lemony cocktail in cake form!
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Yields:
8 - 12 serving(s)
For the Cake
- 175 g unsalted butter, softened, plus extra to grease
- 175 g caster sugar
- 4 medium eggs
- 2 lemons, zest finely grated
- 1/2 lemon, juiced
- 125 g slew-raising flour
- 50 g ground almonds
- 25 ml gin
- 50 ml prosecco
For the syrup and topping
- 125 g caster sugar, plus extra to sprinkle
- 1 Tbsp. prosecco
- 1 Tbsp. gin
- 1 lemon, halved lengthways and sliced into 3mm (1/8in) half moons, pips discarded
- 250 g icing sugar, sifted
- 125 g unsalted butter, softened
- Edible gold stars, optional
- Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g (2lb) loaf tin with baking parchment. For the cake, in a large bowl beat butter and sugar with a handheld electric whisk until pale and fluffy, about 5min. Gradually beat in the eggs, followed by the lemon zest and juice.
- Step 2Fold in the flour and ground almonds with a large metal spoon, followed by the gin and prosecco. Spoon into prepared tin, level and bake for 50-60min or until a skewer inserted in the centre comes out clean.
- Step 3Meanwhile, make the syrup: gently heat caster sugar and 250ml (9fl oz) water in a small pan, stirring occasionally, until sugar dissolves. Turn up heat and boil for 1min. Spoon all but 2tbsp of the syrup into a small bowl. Add the prosecco and gin to the remaining syrup in the pan. Boil again for 30sec (this will be used to soak the loaf later). Set bowl and pan aside.
- Step 4As soon as the loaf comes out of the oven, poke holes all over the top with a skewer and drizzle over the prosecco/gin syrup. Cool loaf in tin on a wire rack.
- Step 5Meanwhile, make the candied lemon slices. Return syrup in bowl to the empty pan and bring to the boil. Add lemon slices. Turn down heat and simmer for 8-10min until slices are translucent. Lift out with a slotted spoon on to baking parchment and leave to cool. When cool, sprinkle liberally with caster sugar.
- Step 6For the icing, beat icing sugar and butter with a handheld electric whisk until light and fluffy. Chill until needed.
- Step 7Once cake is completely cool, remove from tin. Spread icing over top, then decorate with candied lemon slices and edible gold stars, if using. Serve in slices.
To store
Keep the cake in an airtight container at room temperature for up to 4 days.
GH Tip
For a gluten free version, use a gluten free self-raising flour blend, we like Doves Farm.
Per serving:
If serving 10
- Calories: 562
- Protein: 5 g
- Total Fat: 29 g
- Saturates: 16 g
- Carbs: 65 g
- Total sugars: 56 g
- Fibre: 1 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
