# Lemon Drizzle Loaf Cake
Published: 06/04/2026
AuthorBy Nestlé Cereals
Preparation time
15 min.
Cooking time
50 min.
Cooling time
10 min.
Skill level
Intermediate
Servings
8
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## Ingredients
- 7 Shredded Wheat biscuits, blended in a food processor to flour consistency
- 1.5 tsp baking powder
- 50g ground almonds
- Zest of 2 lemons
- 90g caster sugar
- 2 medium eggs
- 70ml rapeseed oil
- 225g Greek yoghurt (0% fat)
- 50g lemon curd
- 30g caster sugar for syrup
- Juice of 2 lemons for syrup
- 100ml water for syrup
- 150g icing sugar
- Juice of 1 lemon for icing
- 1 lemon thinly sliced (optional decoration)
## Preparation
1.Preheat Oven
10min
Preheat the oven to 180°C/160°C fan/gas mark 4 and line a 2lb loaf tin with baking paper.
2.Combine Dry Ingredients
5min
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.
3.Prepare and Bake Mixture
40min
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.
4.Prepare Syrup
10min
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.
5.Cool and Soak Cake
10min
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.
6.Decorate the Cake
10min
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.
## Nutrition Facts
Carbohydrate 52.64g; Energy 376.45kcal; Fat 15.28g; Fibre 5.69g; Protein 8.85g; of which: saturates 2.09g; Sodium 156.27mg; of which: sugars 32.51g