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Lemon drizzle sponge
- 4 lemons. juiced (100ml)
- 75g granulated sugar
- 2 large egg yolks
- 2 lemons, juice (50ml) and finely grated zest
- 30g unsalted butter
- 125g mascarpone
- 75g caster sugar
- Lemon sponge
- 2 lemons, finely grated zest
- 200g unsalted butter, cubed and softened
- 200g caster sugar
- 3 medium eggs, beaten
- 200g self-raising flour, sifted
Directions:View on BBC Good Food
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