Lemon drizzle with sugary top

[SandBlue]

Hi,

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?

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

Second granulated sugar.

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

Great excuse for more cake