Two Lemon Drizzle & Pistachio Loaf Cakes | Aprox. 12 slices
Bake at home | with Betty Crocker's Cake Mix
Using Betty Crocker's Cake Mix, these Lemon and Pistachio Loaf Cakes are easy to whip up at home. With a lemon syrup glaze and pistachios, this dessert is sure to impress guests.
The quantities provided above are averages only.
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
1 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.
d) Gently stir until fully combined, 2-3 mins.
a) Divide the lemon cake mixture between your lined loaf 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. TIP: A few crumbs are okay!
a) Once baked, remove the cakes from the oven, then, using a skewer (or another pointy utensil), poke 15-20 holes in the top of each loaf.
b) Gently spoon the lemon syrup over each loaf cake and allow it to soak in.
c) Allow the cakes to cool for 10 mins before removing from the tins, then allow to cool completely.
a) While the cake cools, remove the pistachios from their shells, then roughly chop.
a) Carefully sprinkle the pistachios in a line down the centre of each loaf to finish.
Enjoy!
