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Two Lemon Drizzle & Pistachio Loaf Cakes | Aprox. 12 slices

Two Lemon Drizzle & Pistachio Loaf Cakes | Aprox. 12 slices

Bake at home | with Betty Crocker's Cake Mix
4.0(25)
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
1634 kcal
Protein
: 
31.6g protein
Total
: 
50 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Nuts
  • Soya
  • Egg
  • Milk
  • May contain traces of allergens
  • Sulphites
  • Sesame
  • Nuts
  • Peanut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

3 unit(s)

Lemon

1 pack(s)

Velvety Vanilla Cake Mix

(Contains: Cereals containing gluten May contain traces of: Soya, Egg, Milk)

75 grams

Caster Sugar

50 grams

Pistachios

(Contains: Nuts May contain traces of: Sulphites, Sesame, Nuts, Peanut)

Not included in your delivery

3 unit(s)

Egg

180 milliliter(s)

Water

6 tbsp

Vegetable Oil

Energy (kJ)6838 kJ
Energy (kcal)1634 kcal
Fat71.7 g
of which saturates15.3 g
Carbohydrate222.2 g
of which sugars144.3 g
Protein31.6 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Zester
•Baking Tray

Instructions

PDF
Make your Cake Batter
1

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 Betty Crocker's cake mix and lemon zest with the eggs, water and vegetable oil (see pantry for all three amounts).

d) Gently stir until fully combined, 2-3 mins.

Ready, Steady, Bake
2

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!

Bring on the the Lemon Syrup
3

a) Meanwhile, combine in a small saucepan the lemon juice and caster sugar.
 
b) Stir on medium heat until the sugar is dissolved, 2-3 mins.

Soak It Up
4

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.

Hello Pistachio
5

a) While the cake cools, remove the pistachios from their shells, then roughly chop.

Decorate and Serve
6

a) Carefully sprinkle the pistachios in a line down the centre of each loaf to finish.

Enjoy!

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