Gin and Lemon Tray Bake
Cake comes in all shapes and sizes and this gorgeous Gin and Lemon Tray Bake is so easy to make and works so well for gifts, parties or even adult lunch boxes. Who doesn’t like a secret gin and tonic in their slice of cake.
There is a beauty to cake and this lemon cake with a gin and lemon curd centre is definitely one of my favourites.
To create the gin and lemon centre I used the fat end of a metal nozzle and cut out small holes to about half way down.
Keep the tops to pop back in once you’ve added the gin and lemon curd mix.
I love the secret centre of these cakes and their lemon gin and tonic gooeyness.
Gin and Lemon Tray Bake – Recipe time!
Gin and lemon tray bake
- 300 grams unsalted butter
- 300 grams golden caster sugar
- 4 large eggs
- 300 grams Self Raising Flour
- 1 teaspoon baking powder
- 3 lemons
- 3-4 tablespoons milk
Gin and tonic centres
- 50 ml Whitley gin
- 1 tablespoon lemon curd
- 25 ml tonic water
- 300 grams unsalted butter
- 700 grams icing sugar
- 2 tablespoons milk
- purple colour paste
Grease and line a 9 x 12 inch cake tin with grease proof paper.
Preheat the oven to 180ºC/160º fan.
Cream together the butter and sugar. You can do this entirely in a mixer or by hand.
Add the eggs one at a time.
Sieve in the flour and baking powder and mix together.
Zest the two lemons and mix it into the cake mix along with the juice from 1 lemon.
Spoon the cake into the tin and bake for about 45 minutes - 1 hour., until golden brown and when a cake tester comes out it's done. Leave to cool for 30mins and then remove from the tin and place on a wire wrack.
Gin and Lemon Centres
Add the gin, tonic and lemon curd into a saucepan and on a low heat mix together until it starts to thicken. Remove from the heat and set aside until ready (it should still be warm).
When the cake is cold divide up in to squares.
Using a metal nozzle of a knife carefully cut a 1 cm hold in the centre of each cake and move the hole piece and keep it to the side.
Spoon the gin and lemon curd mix into the holes almost up to the top and pop the cake top pieces back in.
In a stand mixer beat the butter gradually adding the icing sugar and the milk until light and fluffy and well incorporated.
If you want beautifully white buttercream add a tiny amount of purple food colouring paste. The purple will neutralise the yellow tint of the buttercream. Be careful to add a tiny amount at a time otherwise it will go purple.
Depending on how you want to decorate the finished cakes choose a different nozzle. I added dried lemon slices to the cakes so I used a large round nozzle to a pipping bag and fill it up with the buttercream.
Pipe a blob or beautiful swirl of buttercream on the cakes and decorate. I used fresh lemon slices but sprinkles work so well too!
If you want to use dried lemon slices as decoration cut thin slices of lemon and bake on a lined baking tray in a warm oven (about 160 degrees) for 3-4 hours. Flip them over every half an hour to make sure they dry out evenly.
All boxed up and ready to go to the party
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