Early draft of classes for 2018 is available here, however is subject to change
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If you would like a reminder of the classes for 2017 please click here.

The recipe for the Lemon Drizzle Cake has been included in schedule this year however you can use your own this year.  Also please use your your own recipe for the Fruit Cake class.

Lemon Drizzle Cake

110g (4oz) softened butter             170g (6oz) self-raising flour

170g (6oz) caster sugar                 5 tablespoons milk

Grated rind of 1 lemon                   2 eggs

For the syrup: 85g (3 oz) icing sugar plus the juice of 1 lemon

Grease and line a loaf tin.  Put all the cake ingredients into a bowl, mix well and beat until smooth. Turn into the prepared tin and smooth until level. Bake at 350°F, 180°C, Gas Mark 4 for 55 minutes or until a skewer pressed into the centre comes clear.  Remove from oven but leave in tin.

To prepare the syrup put icing sugar and lemon juice into a small pan and heat gently until the sugar has melted. Prick the top surface of the cake with a fork or skewer and gently pour the syrup over the cake making sure that the syrup penetrates the small holes you have made.

Don’t worry if it goes down the sides of the cake, this will only enhance the flavour.
Leave in the tin to cool.


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