Shredded Wheat Lemon Drizzle Loaf

Shredded Wheat® Lemon Drizzle Loaf

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Looking for a tasty snack to share after a family meal or with a cup of tea? Look no further than our easy Shredded Wheat® Lemon Drizzle Loaf Recipe. Quick to make and delicious to eat - yum!
Preparation time
12 min.
Cooking time
59 min.
Cooling time
14 min.
Skill level
Intermediate
Servings
10

Ingredients

175 g Shredded Wheat, blended in a food processor to make flour.
70 ml rapeseed oil
1.5 teaspoon Baking powder
50 g Almonds
2 Lemons Zest
120 g Caster Sugar
50 g Lemon Curd
2 Eggs
225 g Greek Yoghurt (0% fat)
100 ml water
2 juice of lemons
Semolina (optional)

Preparation

1.
10min

Pre-heat oven to 160C fan.

2.
2min

Grease and line a non-stick loaf tin.

3.
5
4min

Put the Shredded Wheat flour, baking powder, ground almonds and semolina into a large mixing bowl. Add the lemon zest and sugar. Beat the eggs with the yogurt. Add the oil then combine with the dry ingredients.

4.
40min

Spoon half the mixture into the tin, make a small channel with the back of a spoon and pipe in the lemon curd. Not to the end though. Top off with the remaining cake mixture and smooth out. 5. Bake for approx. 40 mins

5.
5
9min

For the syrup, place the sugar into a small saucepan with the lemon juice and water. Heat over a medium heat, stirring occasionally, to dissolve the sugar. Raise the heat and bring to the boil. Boil until slightly reduced and becomes like a syrup.

6.
14min

Remove the cake from the oven and allow it cool slightly in the tin.

7.
4min

With a skewer make lots of small holes over the top of the cake and pour over the syrup.

8.
2min

Transfer to a cooling wire, pouring any syrup left in the base of the tin, over the top. Allow to cool completely

9.
1min

Enjoy :)

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