Zesty Lemon Drizzle Cake vs Far Breton aux Pruneaux: Traditional Breton Prune Cake

Both cakes lean on milk, sugar, butter and eggs, but put them to very different work. The lemon drizzle cake creams softened butter with sugar, uses only a splash of milk, and rises with self-raising flour and baking powder before a sharp lemon-juice-and-sugar drizzle soaks into the hot sponge for a sticky, zesty top. The Far Breton pours a thin, milk-heavy batter enriched with melted butter over rum-soaked prunes, baking without any raising agent into a dense cake that firms as it cools, with golden, slightly caramelised edges.