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Lemon and Yoghurt Buttercake
Ingredients
  • Rind of 3 lemons, finely grated
  • 330 g golden caster sugar
  • 250 g butter, room temperature
  • 4 large eggs, room temperature
  • 400 g self raising flour
  • 40 g custard powder
  • 220 g plain thin yoghurt (or 170g thick yoghurt with 50g whole cream milk)
  • 80 g lemon juice
Steps
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