How do you get the crunchy top on a lemon drizzle cake?

reno_rita

I recently followed this recipe for lemon drizzle cake. It turned out well, but there was one thing that was missing - a crunchy, sugary topping. I made the topping in the recipe and added it to the warm sponge 5 mins after it left the oven, but it just disappeared into the sponge. How do I make it turn to a crunchy layer on top, like the pictures in the linked recipe show?

Originally asked by user19642323 on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

That's just sugar that has settled on the top – I would either add more drizzle, or make it thicker (less lemon juice compared to the sugar) so it doesn't all penetrate. You could also add it on the top after the cake has cooled if you want, or use icing sugar instead of caster to make more of an icing.

Full answer by dbmag9: https://cooking.stackexchange.com/a/136764 (CC BY-SA 4.0).

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