Zesty Lemon Drizzle Cake vs Bungeoppang (Korean Fish-Shaped Pastry)

Both desserts lean on milk, sugar, egg and baking powder, but they put them to very different work. The lemon drizzle cake creams generous butter and sugar with three eggs into a fluffy, oven-baked loaf, then soaks the hot crumb with a sharp lemon-sugar syrup for a sticky, tangy top. Bungeoppang uses only a little sugar in a thin, milky batter cooked in a hot fish-shaped mold, giving a golden, slightly crisp shell around a warm filling of sweet red bean paste.