• preheat oven to 180C and grease and line a 23cm ring cake tin or 22cm round tin or two 15cm tins if you are making a sponge sandwich style cake
• Beat the butter and sugar till light and fluffy
• Add eggs one at a time and stir well
• Fold in the flour
• Add the Greek yogurt, gin and lemon juice and stir everything well to combine
• Spoon batter into prepared cake tin and bake for approximately 30 minutes till risen and golden and bounces back when lightly pressed in the middle. Insert a cocktail stick or small skewer and it should come out clean.
• let cake cool in tin for 5 minutes then remove to a wire cooling rack

Make the gin and tonic syrup

• In a small pan bring the tonic water, juniper berries, sugar and lemon juice and zest to the boil then reduce heat and simmer till it thickens to a syrup
• stir in the gin
• set aside to cool and strain out the crushed juniper berries

Make the frosting

• Beat together the butter, icing sugar and lemon zest plus a tablespoon of the gin and tonic syrup. Add more icing sugar if not firm enough

To assemble the cake

• pierce cake top all over with a cocktail stick and drizzle over the gin and tonic syrup, let it sit for a while as you make the frosting
• Spread the frosting all over the top of the cake and lightly round the sides, you are not going for a full on heavy iced look here
• I filled the hole in the centre of my cake with fresh strawberries and shards of lemon peel plus some daisies and strawberry flowers