Gin & Tonic Pound Cake

gin and tonic cake hero shot

Gin and Tonic Pound Cake

I spend a lot of time in Santander in the North of Spain. There are a lot of drinks that are popular in Spain but BY FAR the gin & tonic is the most loved cocktail.  For this cake I’ve taken one of my favorite pound cake recipes and replaced the soda pop-leavening with tonic water.  There’s a subtle tonicy taste in each sweet and buttery bite and then there’s a bit of ZING from the lime.

Juniper Berries

Juniper berries are the dominant flavor in gin. In Spain it’s very common to put a few fresh or dried juniper berries in a glass of gin and tonic as garnish. They’re very fragrant and add to the experience!

You can order juniper berries HERE. I usually buy a bulk pack and keep them in the freezer until I’m ready to use them.

Gin Simple Syrup

I have used this gin-flavored simple syrup on ice cream, in milkshakes, and on bread pudding. It’s wonderful! I have a large collection of gins at home. My current favorites are Junipero, that I used in this recipe, and I also like Xorigur Mahon and Gin Mare from Spain.

Gin and Tonic Pound Cake Slice

Gin and Tonic Pound Cake

5 from 2 votes

Gin & Tonic Pound Cake

The classic flavors of gin & tonic in cake-form!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 people
Author we are all magic


For the cake:

  • 3 sticks Butter 340g
  • 3 cups Sugar
  • 5 Eggs
  • Juice & Zest of 1 Lime
  • 3 cups All-Purpose Flour
  • 1 cup Tonic Water

For the gin syrup:

  • 1 cup Sugar
  • 3/4 cup Water
  • 1 handful Juniper Berries
  • 1/4 cup Gin You can adjust this quantity to taste.


For the cake:

  1. Preheat oven to 325F/160C and grease and flour a 10 cup Bundt pan.

  2. Cream butter and sugar until light and fluffy. About 5 minutes.

  3. Add eggs one at a time mixing well between each egg.

  4. Add lime juice and zest and mix well.

  5. Add flour one cup at a time mixing between each cup.

  6. Add tonic water and mix well scraping down the sides of the bowl as you mix.

  7. Pour batter into prepared tube pan and bake for 1 hour to 1 hour and 10 minutes until cake is not jiggly and a toothpick or cake tester comes out clean.

  8. Remove cake form oven and allow to cool for 5 minutes and then invert pan and allow cake to cool completely on a wire rack.

For the gin syrup:

  1. Combine sugar, water, and juniper berries in a small saucepan and bring to a simmer over medium heat.

  2. Lower heat to low and simmer for 6 minutes.

  3. Remove from heat and allow to cool completely.

  4. Mix gin into cool syrup.

To serve:

  1. Cut a slice of cake and put it on your favorite plate and drizzle a ton of tasty gin syrup over your slice and enjoy!

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  • Reply
    October 31, 2017 at 1:48 am

    5 stars
    Just curious- what’s the original pound cake recipe?
    Keep cooking!!

    • Reply
      we are all magic
      October 31, 2017 at 12:13 pm

      It was a basic 7-Up pound cake recipe! Thanks for the note!

  • Reply
    November 1, 2017 at 12:55 am

    Love the fun take on two classics!

  • Reply
    Kristen Chidsey
    November 1, 2017 at 1:26 am

    Well now you make me want to go to Spain! Sounds fabulous, just like this cake.

    • Reply
      we are all magic
      November 1, 2017 at 2:20 am

      Oh dear.. if you ever do plan a trip let me know. I just LOVE to give people travel advise! Thanks for the kind words!

  • Reply
    Phoebe Hendricks
    November 3, 2017 at 3:05 pm

    This cake is definitely magical!

  • Reply
    Carolyn Ingram
    November 3, 2017 at 9:51 pm

    5 stars
    This sounds amazing!

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