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Ingredients
US|METRIC
4 SERVINGS
- 200 grams butter (3/4 cup or 7 oz – at room temperature)
- 4 eggs (at room temperature)
- 250 grams caster sugar (1 cup and 1/8 cup or 8.8 oz)
- 200 grams poppy seeds (1.5 cups or 7 oz)
- 300 grams flour (2 cups or 10 oz, in Germany Type 405 flour, UK plain flour, US pastry flour)
- 2 tsp. baking powder
- 300 grams yoghurt (plain full-fat, 1 cup and 3 tbsp, 10 oz)
- 1/2 tsp. ground cinnamon
- 1/2 lemon (about 1 tsp)
- 200 grams icing (/confectioners sugar, 7 oz)
- 4 Tbsp. fresh lemon juice
- 200 grams butter (3/4 cup or 7 oz – at room temperature)
- 4 eggs (at room temperature)
- 250 grams caster sugar (1 cup and 1/8 cup or 8.8 oz)
- 200 grams poppy seeds (1.5 cups or 7 oz)
- 300 grams plain flour (2 cups or 10 oz, in Germany Type 405 flour, UK plain flour, US pastry flour)
- 2 tsp. baking powder
- 300 grams yoghurt (plain full-fat, 1 cup and 3 tbsp or 10 oz)
- 1/2 tsp. ground cinnamon
- 1/2 lemon
- 200 grams icing (/confectioners sugar 7 ounces)
- 4 Tbsp. fresh lemon juice
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