Gin and tonic is a popular alcoholic tipple among Britons, but a lesser-known flavouring used in baking.

That said, this recipe has all the components of the refreshing drink, combined into a delicious sponge cake.

As shared on BBC Good Food with two five-star ratings, the gin and tonic cake is described as "a triple threat" thanks to its unique flavour combination.

Packed with "lashings of lemon and lime," the sponge is "laced with gin," and then topped with a boozy lemon glaze and creamy citrus frosting.

Despite its lavish description, the cake is relatively straightforward, taking just one hour to prepare and bake.

Gin and tonic cake recipe

Ingredients

• 200g unsalted butter, softened plus extra for greasing
• 200g caster sugar
• Three eggs, beaten
• One unwaxed lemon, zested
• One unwaxed lime, zested
• 225g plain flour
• 2 tsp baking powder 25g cornflour
• 2 tbsp soured cream
• 3 tbsp tonic water
• 2 tbsp gin

For the glaze

• Juice of one lemon
• 1 tablespoon gin
• 1 tablespoon of tonic water
• 3 tbsp granulated sugar

For the frosting

• 17g unsalted butter, softened
• 250g icing sugar
• 2 tbsp tonic water
• 2 tbsp gin
• 1 tbsp lime juice
• Lemon slices and lime wedges to decorate

Method

Start with a preheated oven set to 180C/160C fan/ Gas 4, then prepare two 18cm round cake tins by greasing them with butter. Next, neatly line the bases of the tins with circles of baking paper.

Now take a large mixing bowl and cream the butter and sugar for the sponge until light and fluffy. Gradually add the eggs, mixing well between each addition, then grate in the lemon and lime zest.

Stir to combine before sifting in the flour, baking powder, bicarbonate of soda and cornflour. Add the salt and mix everything until almost combined, then add the soured cream followed by the tonic and gin.

Mix until smooth, then divide the sponge batter evenly between the prepared tins. Level out with a palette knife or spatula and bake in the hot oven for 25 minutes, or until lightly golden.

When cooked, a skewer inserted into the sponges should come out clean. Remove the cakes from the oven and allow to cool in the tins for 15 minutes.

Meanwhile, make the glaze by mixing the lemon juice with the gin, tonic and granulated sugar. Now take a skewer and gently prick the top of the cakes to form a few random holes before pouring the sugary mixture over the top.

Allow to seep into the warm sponges while moving onto the frosting. First beat the softened butter until pale and light, then gradually add the icing sugar, whipping them together in between each addition.

When smooth, add the tonic, gin and lime juice, then stir again to ensure everything is well combined. Once the cakes have completely cooled, place one of the sponges on a serving plate and spread the top with half of the frosting.

Top with the second sponge and spread with the remaining frosting. Now randomly arrange the lemon and lime wedges to decorate.