Shredded Wheat® Lemon Drizzle Loaf Recipe

Preheat the oven to 180°C/160°C fan/Gas Mark 4 and line a 2lb loaf tin with baking paper.

Add the Shredded Wheat flour, baking powder, ground almonds to a large mixing bowl and mix gently just until combined. Add the sugar and lemon zest and mix again.

In another bowl, beat the eggs and then mix through the oil and yoghurt until everything is completely combined. Add the wet mix to the dry mix and mix until just combined – if you overmix the cake will sink in the middle.

Spoon half the mixture into the tin and then use the back of a teaspoon to make a small channel down the middle – make sure to leave a small gap at either end. Carefully spoon the lemon curd into the channel (you could also use piping bag) and then top with the remaining mix and smooth over. Bake for approximately 40 minutes or until an inserted skewer comes out clean.

For the syrup, add the sugar, water and lemon juice into a small saucepan and place over a medium heat, stirring occasionally until the sugar has dissolved. Once all the sugar has dissolved, increase to a high heat and boil until the liquid has reduced to a syrup consistency.

Remove the cake from the oven and allow to cool for 10 minutes in the tin. Whilst the cake is still warm, use a skewer to poke holes in the top and evenly pour over the lemon syrup. Allow the syrup to soak into the cake before removing from the tin and transferring to a wire rack to cool completely.

Once fully cool, cut into 10 slices and enjoy 😊