Dillon’s Strawberry Gin and Rhubarb Glaze Loaf

5 from 1 reviews

With subtle strawberry, refreshing and zesty lemon, this end of summer cake is topped with a gin glaze, giving a light berry botanical flavour to the spongy cake.






No. 1 | Place butter and white sugar  in the bowl of your stand mixer with batter paddle. Mix at med-high speed until light and fluffy, about 5 minutes.

No. 2 | Add eggs one at a time while mixing at low-medium speed until combined.

No. 3 | In a separate bowl, mix together flour, baking powder, salt and lemon zest.

No. 4 | Add flour mixture to stand mixer and mix until just combined.

No. 5 | Add lemon juice and gin and stir until just combined.

No.6 | Place batter in greased 8” x 4” loaf pan.

No. 7 | Bake for 50 mins. Remove from oven and do the knife test to ensure doneness.

No. 8 | While cake is cooling, make the glaze.

No. 9 | Whisk together, strawberry gin, lemon juice, bitters, and icing sugar.

No. 10 | Using a skewer, poke holes all over the top of the cake.

No. 11 | Place the cake on a cooling rack over a pan and drizzle the glaze on the top of the cake.