1. Place the cake mix, tonic water, lemon juice and oil into a bowl.
2. Mix together to form a smooth batter.
3. Add the lemon zest and mix again.
4. Pour into a well greased or pre-lined (2lb) loaf tin.
5. Bake in a lower half of a preheated oven 170°C (340°F, Gas Mark 3-4) for approximately 55-60 minutes.
6. Remove from tin and place on a wire tray.
7. Prod the warm cake all over with a fork or skewer.
8. Taking the 2 heaped tablespoons of icing sugar, tip out the sherbet from the Sherbet Fountain and add the 70mls of Gin.
9. Mixed together and brush or pour the Gin drizzle all over the cake.
10. Decorate with slices of lemon & the sprig of mint.
Thank you so much for your idiot proof cake mixes. They are so simple and quick to make with perfect results every time. There are always home baked cakes in our house now which has made me a very popular mum. Thanks again,
Su Meadow
The Sherbet Fountain is used in the icing sugar to give an authentic fizz to the drizzle in this genius Gin & Tonic Cake - thanks to Edith for this lovely recipe! Deb the Bread