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Lemon Pound Cake
Ingredients
  • subheading: Lemon Pound Cake Batter:
  • 210 g (1 cup) caster sugar
  • The zest from 2 large (or 3 small) lemons
  • 165 g (¾ cup) unsalted butter room temperature
  • 28 g (2 tbsp) vegetable oil
  • 3 eggs medium size, room temperature
  • 40 g (3 tbsp) lemon juice
  • 285 g (2 ⅓ cups) all purpose flour
  • Pinch of salt
  • 1 ¼ tsp baking powder
  • 180 g (¾ cups) unsweetened plain yogurt you can use full fat or 0% fat
  • subheading: Lemon Glaze:
  • 125 g (1 cup) powdered sugar
  • about 4 to 5 tsp lemon juice
Steps
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