Howard's Lemon Drizzle

Join Howard Middleton (GBBO, series 4) live from Sheffield who will teach you the skills to make the classic English Lemon Drizzle cake, with accompanying Lavander Biscuits.

We’ll start off the class with an introductory welcome and some background from Howard's time on TV, before we ask you to put on our aprons & bake along as you watch Howard demonstrate all the skills required to make this lovely treat. Our class will take around 2 hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Howard. 

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household.Places are non-refundable and cannot be cancelled or altered after purchase. All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 24 hours before the class, and will arrange a full refund. 

All guests will be emailed a link to the class following their booking. Please note our classes are very much interactive and are limited to 17 participants. Howard will ensure he gives you feedback as we go whilst everyone will be encouraged to ask questions.

Equipment

Small loaf tin about 9cm x 18cm (3½in x 7in) to 11cm x   21cm (4½in x 8½in) or similar round cake tin

Flat baking sheet/tray

Mixing bowls

Electric hand mixer   (optional)

Wooden spoon

Fork

Heatproof bowl of jug

Small   pan

Non-stick   baking parchment

Rolling pin

Small cookie cutters

Ingredients: Lemon double drizzle cake

For the cake

100g soft unsalted butter

100g caster sugar

Grated zest of 2 unwaxed lemons

50g yogurt, skyr or soured cream

2 large eggs

50g ground rice or ground almonds

100g plain flour

1 tsp baking powder

For the syrup drizzle

75g caster sugar

Juice of 1½ lemons

1 tsp dried lavender or fresh chopped lemon thyme or rosemary (optional)

For the frosting drizzle

1-2 tsp lemon juice

About 30g icing sugar

For the biscuits

150g soft unsalted butter, cut into small pieces

75g caster sugar

½ tsp vanilla extract or vanilla bean paste

150g plain flour

75g rice flour or ground rice

½ tsp – 1 tsp dried lavender flowers, crushed

If you have any questions regarding this class please email us at info@bakewithalegend.com.