Preheat the oven to 180°Celsius

Place the butter and fructose into a stand mixer mixing bowl

Use a balloon whisk and whisk until light and fluffy

Place the eggs into a jug and whisk until slackened

Add them slowly into the butter while you continue whisking, scraping down the sides as needed

Gently fold in the flour, baking powder and zest

Pour in the gin and stir gently to combine

Pour the batter into a prepared loaf tin

Bake for 55 minutes

Place the fructose and tonic water into a small pan and place onto the stove on a low temperature

Stir until the fructose dissolves and then increase the temperature

Bring the syrup to a boil and leave to boil for 1 minute

Pour 30mls of the sugar syrup into a small mixing bowl and add the gin

Stir to combine and set aside

Add the lemon slices for the decoration to the leftover sugar syrup

Once the cake is baked, remove from the oven and make 10 holes using a skewer, ¾ of the way into the cake

Pour the gin syrup over the cake and leave to cool in the tin

Turn out onto a wire rack once cool, making sure the skewered holes are on top

Place the fructose, lemon juice and gin into a mixing bowl

Stir to combine and then pour onto the cake once completely cool ***

Arrange the lemon slices on top of the cake

Leave until the glaze has set before serving