Moist, springy sponge infused with a much-loved summer spirit
175g butter, at room temperature
175g golden caster sugar
2 large eggs
175g self-raising flour
2 lemons, zest and juice
50g granulated sugar
Preheat the oven to 180C. Line a 900g loaf tin with parchment or a loaf tin liner.
Cream the butter and sugar together until pale and smooth. Next, beat in the eggs one at a time.
Add the flour and the zest and juice of one of the lemons and stir all together to make a lovely smooth batter. Scrape into the loaf tin and level the mixture.
Bake the cake for 40-45 mins until springy to the touch and a little crunchy around the edges.
Stir together the remaining zest and juice with the granulated sugar and the gin.
Once the cake is cooked, pierce with a skewer all over then spoon on the gin mixture so it soaks in evenly.
Leave to cool, then serve with a glass of bubbly and a drop of sunshine.
Recipe: Lesley Holdship
Images: John Holdship