For the cake
225g softened butter
225g caster sugar
250g self-raising flour
Finely grated zest of 2 lemons
1 Tsp. finely chopped fresh mint plus a few leaves for decorating
4 medium eggs
For the drizzle
Juice of 2 lemons
150g granulated sugar
Preheat the oven to 180°C (fan 160°C, gas 4) and prepare and a 2lb loaf tin,
Add the butter, sugar, flour, lemon zest, chopped mint and eggs to a mixing bowl and mix together using an electric whisk until pale and creamy. Then gradually mix in 100ml gin.
Scrape the mixture into the prepared tin and bake in the oven for 1hr-1hr 15 mins. The cake should be well risen, golden brown and firm to the touch; a skewer inserted into the centre should come out clean. Remove from the oven and sit the tin on a cooling rack over a baking tray to catch any drips.
While the cake is still warm, mix together the lemon juice, gin and granulated sugar. Poke several holes in the cake with a skewer or cocktail stick and gradually drizzle the gin and lemon syrup all over, allowing it to soak in. Leave to cool completely in the tin.
When ready to serve, remove from the tin and decorate with the remaining mint, fresh slices of lemon and edible flowers. Serve with an ultimate G&T