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Dillon’s Strawberry Gin and Rhubarb Glaze Loaf

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.
Prep Time10 minutes
Cook Time50 minutes
Course: Dessert, Food + Drink, Snack
Cuisine: north american
Keyword: Dessert, summer recipes
Servings: 8 servings
Calories: 243kcal

Ingredients

Loaf

  • ¾ cup butter room temperature
  • ¾ cup white sugar
  • 4 large eggs
  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 lemons zested
  • 1 lemon juiced
  • cup Dillon’s Strawberry Gin

Glaze

  • 3 tablespoon Dillon’s Strawberry Gin
  • 1 tablespoon lemon juice
  • 10-15 dashes dashes Dillon's Rhubarb Bitters

Instructions

  • 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.
  • Add eggs one at a time while mixing at low-medium speed until combined.
  • In a separate bowl, mix together flour, baking powder, salt and lemon zest.
  • Add flour mixture to stand mixer and mix until just combined.
  • Add lemon juice and gin and stir until just combined.
  • Place batter in greased 8” x 4” loaf pan.
  • Bake for 50 mins. Remove from oven and do the knife test to ensure doneness.
  • While cake is cooling, make the glaze.
  • Whisk together, strawberry gin, lemon juice, bitters, and icing sugar.
  • Using a skewer, poke holes all over the top of the cake.
  • Place the cake on a cooling rack over a pan and drizzle the glaze on the top of the cake.

Nutrition

Calories: 243kcal | Carbohydrates: 40g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 209mg | Potassium: 140mg | Fiber: 2g | Sugar: 21g | Vitamin A: 165IU | Vitamin C: 22mg | Calcium: 96mg | Iron: 2mg