Lemon drizzle - caster or icing sugar?

[CiscaRamon]

Just that really. In your opinion, is the best topping for a lemon drizzle cake made with icing or caster sugar? I have 28 minutes to make a decision...

Castor - crunch factor. Yum!

Caster.

Shocked anyone would think otherwise! It's not drizzle if it's icing. That's just an iced lemon cake

Defo caster suger x

Caster

Ooh good question!

I don’t buy castor/er (sp?) sugar so it has to be granulated or icing for me.

I tend to go granulated but leave it to dissolve in the lemon juice for a while so it’s not quite so crunchy.

It’s good with icing too, but for proper drizzle it needs a bit of a crust.

I'm going to go against the grain and say icing sugar, BUT! only a tiny bit, enough to sweeten the juice but not to make icing. Try a bit at a time and taste it until it's something you'd want to eat. I don't want icing and I don't want a crust, just loads of lemony juice going through the cake.

Well, that was fairly decisive. I went for caster sugar in the end. I do like the idea of sweetened lemon juice running through the cake as Brecon suggests and then topping it off with the classic caster sugar drizzle. I think that will be my plan for next time.

Thank you!

Bit late to the party but I'm another one that prefers icing sugar use.

Definitely granulated

Late to the party but ALWAYS caster or granulated. The best bit about a lemon drizzle cake is the crunch!

I can never manage a proper crunch layer top. It just seems to soak into the cake

Granulated! Now I want lemon drizzle cake!

Same here, cake is always nice and lemony but never mastered the crunch topping.

Half the lemon juice.

Half with caster sugar, but warm it to make it more syrupy and poke holes in cake. Add to cake as soon as it comes out of oven.

Then add caster with a touch of icing sugar to the rest of the lemon juice. Makes for a good crust and a most cake,

Sounds yummy now I want a piece of lemon drizzle cake😁

Widget do you wait for the cake to cool before adding castor/icing mix?

Caster, as that's what Queen Mary Berry recommends, but also never mastered a good crunch. What's the secret? Is it to do it once cooled?

Granulated makes the crunch

Caster dissolves

You can heat icing sugar in lemon juice until it dissolves for the drizzle. Just saying

Neither - granulated is best, especially for the crunch!

Two sandwich sponges, top face up. Poke with a skewer, drizzle over lemon syrup (lemon juice and icing sugar). Sandwich together with lemon curd and fluffy buttercream. Top with crunchy granulated sugar and lemon juice.

Come to half an hour later and discover you've inhaled the lot.

I like gooey not crunchy.

I'm going to use granulated next time then. I like the cake itself to be soft and a bit gooey but the top to have a good crunch.