Gin & Tonic Snack Cake: A moist and flavorful lime cake soaked in a gin syrup and slathered with a boozy, lime frosting.
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Gin & Tonic Snack Cake

A moist and flavorful lime cake soaked in a gin syrup and slathered with a boozy, lime frosting.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 16 pieces
Author: freshaprilflours.com

Ingredients

CAKE

  • 1 and ⅔ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup 1 stick unsalted butter, melted
  • 1 cup granulated sugar
  • 1 egg
  • ¼ cup yogurt plain, vanilla, Greek, or regular, any fat content; you may also use sour cream
  • 1/2 cup + 2 Tablespoons milk any
  • 2 Tablespoons gin
  • 1/2 teaspoon vanilla extract
  • juice and zest of 1 lime

GLAZE

  • juice of 1 lime
  • 4 Tablespoons gin
  • 1 Tablespoon granulated sugar
  • 3 Tablespoons tonic water

FROSTING

  • 4 Tablespoons unsalted butter softened to room temperature
  • zest of 1 lime
  • 1 cup powdered sugar
  • 1 Tablespoon gin

Instructions

CAKE

  • Preheat oven to 350ºF. Spray an 8" square baking dish with non-stick spray and set aside.
  • In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large microwave safe bowl, melt the butter in the microwave and allow to cool a bit. Whisk in the sugar, egg, yogurt, milk, gin, and vanilla extract until combined. Add the lime juice and zest and stir again until fulyl incorporated. Slowly add the wet ingredients to the dry ingredients and stir with a spatula until no lumps remain.
  • Pour batter into prepared pan and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire cooling rack for a few minutes while you make the glaze.

GLAZE

  • In a glass measuring cup (or any microwave safe container with a spout), heat the lime juice, gin, and sugar in the microwave on HIGH for 30 seconds. Stir to dissolve sugar. Heat again for 30 seconds and stir again. Repeat this process until all sugar is dissolved. Add tonic water and stir again.
  • Using a toothpick, poke several holes in the surface of the hot cake (I poked about 50 holes total). Slowly pour the gin glaze evenly over the entire cake. Allow cake to cool completely before frosting.

FROSTING

  • In a medium size bowl, stir together butter, lime zest, and powdered sugar. Add the gin and stir again until smooth. If you need more liquid, you may add more gin, some tonic water, milk, or tap water.
  • Spread frosting over cake in the pan using an offset spatula or a knife. Cake will stay fresh covered at room temperature up to 3 days, or in the refrigerator up to 6 days. Unfrosted cake freezes well. Allow to thaw overnight in fridge and frost at room temperature.