¼cup(61g) yogurtplain, vanilla, Greek, or regular, any fat content; you may also use sour cream
½cup+ 2 Tablespoons (135mL) milkany
2Tablespoons(15mL) gin
½teaspoonvanilla extract
juice and zest of 1 lime
GIN AND LIME GLAZE
juice of 1 lime
¼cup(60mL) gin
1Tablespoon(13g) granulated sugar
3Tablespoons(45mL) tonic water
GIN AND LIME FROSTING
¼cup(57g) unsalted buttersoftened to room temperature
zest of 1 lime
1cup(120g) powdered sugar
1Tablespoon(15mL) gin
Instructions
GIN AND TONIC CAKE
Preheat oven to 350ºF (177ºC). 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 fully incorporated. Slowly add the wet ingredients to the dry ingredients and stir with a spatula until no large lumps remain (I like to press the batter against the sides of the bowl as I stir to crush all the larger lumps).
Pour batter into prepared pan and bake for 25-28 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.
GIN AND LIME 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.
GIN AND LIME 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.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.