Giant Lemon Drizzles

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!