Grease and Line a 2lb Loaf Tin, and preheat your oven to 180C/160C Fan
Cream together your Butter and Caster Sugar until light and fluffy.
Add in the Eggs, Flour, and Lime Zest, and beat again till smooth and combined.
Pour your cake ingredients into your tin, and bake in the oven for 40-45 minutes. When baked fully, a cake Skewer should come out clean, and the cake shouldn't be making a bubbling sound.
Remove the cake from the oven and leave to cool slightly whilst making the drizzle.
For the Drizzle!
Add your Caster Sugar, Gin, and Tonic to a small pan.
Heat on a Low-Medium whilst stirring, and wait for the sugar to dissolve. Once dissolved, turn off the heat.
Poke your cake lightly with a cake skewer/fork, and then drizzle over the drizzle. Leave the cake to cool fully in the tin.
Once the cake has cooled, remove it from the tin.
In a small bowl, add your Icing Sugar, and gradually mix in the Gin till you get a thick pourable consistency. You don't want it too thin otherwise it will all run off.
Pour the Icing over the cake, and sprinkle over some lime zest, and then add some lime slices for more decoration.
Sometimes, the cakes can take longer than the time stated due to oven temperatures and such. Keep an eye on it, but make sure to look for the clean skewer and no bubbling sounds for when its done!I used Bombay Sapphire Gin for this one, but you can use any! A stronger flavoured gin is better, but any will do!You don't have to use Lime in this recipe either, or you can use a different flavour, I just love Lime with Gin!