Step #1
Place the cake mix, tonic water, lemon juice and oil into a bowl. Mix together to form a smooth batter.
Step #2
Add the lemon zest and mix again.
Step #3
Pour into a well greased or pre-lined (2lb) loaf tin. Bake in a lower half of a preheated oven 170°C (340°F, Gas Mark 3-4) for approximately 55-60 minutes.
Step #4
Remove from tin and place on a wire tray. Prod the warm cake all over with a fork or skewer.
Step #5
Taking the 2 heaped tablespoons of icing sugar, tip out the sherbet from the Sherbet Fountain and add the 70mls of Gin.
Step #6
Mixed together and brush or pour the Gin drizzle all over the cake. Decorate with slices of lemon & the sprig of mint.
