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)
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Cal/Serv:
562
Ingredients
For the Cake
175g
unsalted butter, softened, plus extra to grease
175g
caster sugar
4
medium eggs
2
lemons, zest finely grated
1/2
lemon, juiced
125g
slew-raising flour
50g
ground almonds
25ml
gin
50ml
prosecco
For the syrup and topping
125g
caster sugar, plus extra to sprinkle
1Tbsp.
prosecco
1Tbsp.
gin
1
lemon, halved lengthways and sliced into 3mm (1/8in) half moons, pips discarded
250g
icing sugar, sifted
125g
unsalted butter, softened
Edible gold stars, optional
Directions
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
