Preheat the oven to 180 ̊C/Gas Mark 4. Use plenty of margarine or butter to grease the insides of a 2-litre bundt tin, then dust with a little flour.
Place the margarine or butter, flours, sugar, eggs and lemon zest in a large bowl, then use an electric whisk to whisk everything together for about 1 minute until it is pale and fluffy. Use a spatula to spoon it into the tin and level the surface.
Bake for 30-35 minutes or until risen and golden. Mix the cordial and gin together. Place the tin on a wire rack and use a wooden skewer to prick the cake all over, then spoon over the drizzle and leave to cool in the tin.
Sift the icing sugar into a medium bowl, add the cordial and mix to a smooth thick icing. Stir in enough gin to make a coating icing. Invert the cake onto a serving plate, then spoon the icing over. Sprinkle with yellow and white sprinkles if liked.