We had some leftover vanilla batter that we didn’t want to go to waste so we added lots of lemon zest to it and baked the batter in a giant muffin pan we never used. They tasted great but looked a little dull, so we covered them in a lemon glaze with a caster sugar crust and Giant Lemon Drizzles were born. They sold out immediately, so we tweaked the recipe and they’ve been on the menu ever since. We use an American-sized giant muffin pan and if by any chance you happen to have one, great! If you don’t, you can use six large tulip wraps in a standard size muffin pan instead.