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 mins
Cook Time50 minutes mins
Course: Dessert, Food + Drink, Snack
Cuisine: north american
Keyword: Dessert, summer recipes
Servings: 8 servings
Calories: 243kcal
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
- ⅓ cup Dillon’s Strawberry Gin
Glaze
- 3 tablespoon Dillon’s Strawberry Gin
- 1 tablespoon lemon juice
- 10-15 dashes dashes Dillon's Rhubarb Bitters
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.
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