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Lemon Sherbet Tray Bake
Ingredients
  • subheading: Sponge:
  • 250g of Whitworths Caster Sugar
  • 250g of Baking Spread
  • 250g of Self Raising Flour
  • 4 eggs, at room temperature
  • 1tsp of Baking Powder
  • Finely Grated Zest of 2 Unwaxed Lemons
  • 2tbsp of Lemon Juice (approx. 1 lemon)
  • subheading: Buttercream:
  • 150g of Unsalted Butter, at room temperature
  • 270g of Whitworths Icing Sugar, sifted
  • 2tbsp of Lemon Juice (approx. 1 lemon)
  • 30g of Sherbet (2 packets of Dib Dabs)
  • Candied Lemon Peel (optional)
Steps
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