Lemon Drizzle Cake

Make the lemon cake

1. Crank the oven to 350°F (175°C). Butter an 8-inch square cake pan and line it with parchment paper.
2. Combine the 1 cup granulated sugar and 2 tablespoons lemon zest in a large bowl. Rub them together with your fingertips until the sugar is fragrant and pale yellow from the lemon oil.
3. Drop in the ¾ cup (12 tablespoons) unsalted butter and beat with a hand mixer on medium speed until lightened, about 3 to 4 minutes.
4. Beat in the 3 large eggs, one at a time, until combined, about 45 seconds each. Scrape down the sides of the bowl after each addition. Beat in the 2 tablespoons sour cream.
5. Whisk together the 1 ⅓ cups cake flour, 2 teaspoons baking powder, and ½ teaspoon table salt in a separate bowl. Fold the dry ingredients into the butter-sugar mixture just until no streaks of flour remain. The batter will be thick.
6. Spoon the batter into the prepared pan and smooth the top evenly with an offset spatula or the back of a spoon.
7. Bake the lemon cake until golden, well-risen, and a skewer inserted in the center comes out clean, about 25 minutes.
8. Transfer the pan to a wire rack and immediately prick the top of the warm cake all over with a skewer. Let the cake cool for 5 minutes.

Add the lemon-crunch topping

1. Stir the 4 tablespoons granulated sugar into the freshly squeezed juice of 1 lemon until mostly dissolved, then pour the syrup evenly over the warm cake.
2. Sprinkle 1 to 2 tablespoons of sanding sugar or granulated sugar evenly over the surface of the cake for a sparkly, slightly crunchy finish. Let the cake cool completely in the pan. Cut into small squares to serve.☞ TESTER TIP: Store the cake in an airtight container at room temperature or in the refrigerator for up to 3 days.