This is a traditional Lemon Drizzle Cake with a crunchy top. I’ve made the original version and then adapted it a bit – delicious as it was, I felt there was something not quite hitting the mark. I’m delighted with the second version too so I’ll write up both and it’s up to you which you make.
The first one is a light, moist sponge with a nice tangy, slightly crunchy topping – the second, ingredients in the brackets, will give you a light, very lemony sponge with a tangy, crunchy topping. As usual, I’ve reduced the sugar substantially and it’s still perfectly lovely 🙂
