Recipe: Lemon Drizzle Loaf Cake

I don't think many people outside of the blogging world realise that it's not a solo journey. What I mean by that is that there is a wonderful community of us bloggers behind the scenes of it all, we have group chats and discuss tips and techniques, ask each other questions, or for advice. We chat about blogging, but also about general life and whilst I have not met all of them in person, I do feel a bond with them.

Last month it was devastating to hear that one of my food blogger connections had lost her battle with cancer. Isabella (or known to the internet as Coriander Queen) was a fabulous part of our Food Blogger group and I know I am not alone in saying that I will miss her dearly. Whilst I did not know her personally, I had spoken to her on several occasions through social media, and she was always the first to help with any queries or questions I had.

As a tribute to Isabella, we have decided to honour her amazing range of recipes that she used her blog to promote and document. It was an easy pick for me, ever since she posted her recipe for Lemon Drizzle Loaf Cake I have used it as my go to recipe. I've always struggled to find a recipe for this classic bake that works every single time, until the lovely Isabella shared this with me - and I won't be straying from it either!

This lemon drizzle loaf is beautifully zesty, you can really taste the lemon flavour, and the sponge is SO light and fluffy, with a crunchy drizzle on top it just works wonders. It's hard to resist going for a second slice.

Her blog is full of incredible recipes from sweet to savoury, traditional and unique. I thoroughly recommend you take a visit over to it and browse her archives to find inspiration for your next meal or bake.

My thoughts are with all of her friends and family at this time. May you rest in peace, beautiful.

Find the original post for Lemon Drizzle Loaf Cake on Coriander Queen's Blog.

LEMON DRIZZLE CAKE
Author: Coriander Queen

Ingredients
120g unsalted butter at room temperature
170g caster sugar
2  eggs
170g self raising flour
1 lemon, juice and rind
4 tbsp milk

For the glaze:
85g icing sugar
1 lemon, juice of

Method
Preheat oven to 180'C and grease and line a medium loaf tin.

Cream butter and sugar together until pale and creamy, add the eggs one at a time and then the lemon juice and milk and beat well.

Gently fold in the lemon rind, self raising flour until combined.

Pour the mixture into the baking tin and place in the middle of the oven for 30 - 35 minutes.
Once cooked, leave to cool a little before placing on a wire rack.

In a bowl mix together the icing sugar and the lemon juice to make the drizzle. Add a little more icing sugar if too runny/clear. You want it to be a whitish colour and not too thin.

Using a thin skewer make a few holes in the cake to allow the syrup to channel its way down into the sponge.

Drizzle the syrup over the cake and leave to cool completely.

Take a look at these other fabulous recipes and tributes to Coriander Queen:

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Rich coffee cupcakes on BakingQueen74 (vegetarian)
Gingerbread cupcakes with orange buttercream on The Veg Space (vegan)
Marmalade and ginger loaf cake on The Crafty Larder (vegetarian)
Ginger and oat cookies on Kavey Eats (vegetarian)
Amatriciana pasta on Kitchen Sanctuary
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