Advanced search

Lemon drizzle with sugary top

(5 Posts)
SandBlue Fri 06-Oct-17 17:43:07


I've made a lemon drizzle cake this afternoon (225g sugar/butter/flour, 4 eggs, lemon rind), cooked in a load tin, and then poured 85g sugar mixed with the juice of 1 1/2 lemons over the top. The result is lovely, but there is no crunchy sugar topping. How do I get the grainy sugar on the surface?

OP’s posts: |
Glittertwins Fri 06-Oct-17 17:56:22

What type of sugar did you use for the topping? I use granulated sugar (Mary Berry tray bake version of the recipe) and it comes out crunchy

7to25 Fri 06-Oct-17 17:58:37

Second granulated sugar.

SandBlue Fri 06-Oct-17 18:05:08

Ok. It was a fairly coarse caster sugar I used. The granulated here is really coarse (not in uk). Such a shame I need to have another go grin

OP’s posts: |
Glittertwins Fri 06-Oct-17 18:11:04

Great excuse for more cakecake

Join the discussion

Registering is free, quick, and means you can join in the discussion, watch threads, get discounts, win prizes and lots more.

Get started »