Prize	Cat. No	Cat. Name	Details
1st	974	Wraight, Miss Jane
2nd	979	Wallbridge, Mrs Helen
3rd	986	Patten, Mrs Sally
Highly Commended	971	Huxter, Mrs Miranda

Lemon Drizzle Cake Ingredients: 200g salted butter, softened plus a little for greasing 200g golden caster sugar zest of 3 large unwaxed lemons (save a little to decorate) 3 large eggs at room temperature 225g self-raising flour 50g full fat natural yoghurt 2 tbsp good quality lemon curd Drizzle: juice of one and a half lemons 4/5 sugar cubes, crushed Method: Preheat oven to gas mark 3 1/2 / 170° / 150°C fan Grease and line a 2lb loaf tin with baking parchment. Put the butter, caster sugar and lemon zest in a large bowl, and beat with an electric hand whisk until pale and fluffy. Crack in 1 egg, whisk into the butter mixture until well combined, then add 1 heaped tbsp flour and mix again. Continue with the remaining eggs and flour, finishing with any remaining flour and mix until just combined. Add the yoghurt and lemon curd, fold together with a spatula until smooth. Scrape the mixture into tin and bake in the centre of the oven for 50 minutes until golden and risen. Leave to cool in the tin for 5 minutes. For the drizzle, mix the lemon juice and sugars in a small bowl. Transfer the cake to a cooling rack. Using a fine skewer or cocktail stick, poke holes all over the top of the cake. Spoon over the drizzle, scatter with the reserved zest and leave to soak in.