A recipe from Colonsay which I found in ” A Taste of the Scottish Islands” by Sue Lawrence.
Cream the butter and sugar well, until pale and fluffy, then beat in the eggs one at a time, adding a spoonful or so of the weighed flour with every egg to help prevent curdling.
Sift the remaining flour and baking powder together with a pinch of salt and gently fold this into the mix. Stir through the lemon zest and juice and the gin.
Tip into a prepared cake tin (a 20cm square cake tin, buttered and base-lined, leaving some lining paper overhanging so you can easily remove the cake from the tin. The cake tin must not be one with a removable base as in those tins the topping will not soak into the cake but seep through the base.)
Level the top and bake in a preheated oven (180C/350F/Gas 4) for 35 to 40 minutes until a wooden cocktail stick inserted into the middle comes out clean.
While the cake is baking, place the sugar in a wide jug and mix with the remaining ingredients. When the cake is ready, place on a board but do not remove from the tin. Prick all over the surface with a wooden cocktail stick and pour over the lemony gin syrup.
Allow to cool completely before removing carefully from the tin.