Lemon Drizzle Loaf Cake

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

In another bowl, beat the eggs and then mix through the oil and yoghurt until everything is combined. Add the wet mixture to the dry ingredients and mix until combined. 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, top with the remaining mix. Bake for 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 medium heat, stirring occasionally until the sugar has dissolved. Increase to a high heat and boil until the liquid is a syrup consistency.

Once cooked allow the cake 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.

To decorate, mix the icing sugar and lemon juice together to make a runny icing. Once the cake is completely cool, drizzle the icing over the top. Decorate with the lemon slices.