Zesty Lemon Drizzle Cake vs Classic Boston Cream Pie

Both cakes rely on milk, sugar, butter, eggs and baking powder, but they put them to very different work. The lemon drizzle cake creams butter and sugar into a single loaf, brightened with lemon zest in the batter and soaked while still hot with a lemon-juice and sugar drizzle for a sticky, tangy top. The Boston cream pie divides its elements: sponge layers built on eggs beaten with sugar, a stovetop pastry cream of milk and egg yolks thickened with cornstarch and enriched with butter, and a pourable dark chocolate glaze. The result is richer, creamier and vanilla-scented rather than sharp and citrusy.