Lemon Loaf Cakes
with Pistachios | Makes 2 Loaf Cakes
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
Lemon
⅔ pack(s)
Velvety Vanilla Cake Mix
(Contains Cereals containing gluten May contain Soya, Egg, Milk)
75 grams
Caster Sugar
50 grams
Pistachios
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
Not included in your delivery
3 unit(s)
Egg
180 milliliter(s)
Water
6 tbsp
Vegetable Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 180°C/160°C fan/gas mark 4. Line 2 loaf tins with baking paper.
b) Zest and juice the lemons.
c) In a large bowl, combine the cake mix, lemon zest, eggs, water and vegetable oil (see pantry for amounts). Gently stir until fully incorporated, 2-3 mins.
d) Divide the lemon cake mixture between your lined cake tins and pop onto the middle shelf of your oven until risen and golden, 27-30 mins or until a rounded knife inserted in the centre comes out clean.
a) Meanwhile, in a medium bowl, reserve 4 tsp of the caster sugar and set aside for later.
b) In a small saucepan, combine the lemon juice and caster sugar. Stir on medium heat until the sugar is dissolved, 2-3 mins.
c) Once baked, remove the cakes from the oven, then, using a skewer, poke 15-20 holes in the top of each loaf. Gently spoon the lemon syrup over each loaf cake and allow it to soak in.
d) Allow the cakes to cool for 10 minutes before removing from the tins, then allow to cool completely.
a) Remove the pistachios from their shells, then roughly chop.
b) Carefully sprinkle the pistachios in a line down the centre of each loaf to finish
Enjoy!
