Preheat the oven to 180ºC and line a loaf tin.
Cream together the sugar and the butter until pale and fluffy.
Add the eggs and mix before adding the flour and lemon zest and mix again until smooth. Add the Australian Garden Gin and lemon juice and mix again.
Pour the mix into the loaf tin and smooth the top.
Bake for 45-50 minutes until a skewer comes out clean.
Allow the cake to cool for at least 10 minutes before removing it from the tin and leaving it to cool completely on a wire rack.
For the drizzle, mix the Australian Garden Gin and icing sugar together.
Drizzle over the cake and sprinkle with lemon zest.