INGREDIENTS
360 gs
plain flour
300 gs
sugar
4 1/2 tsps
baking powder
1/2 tsp
salt
3 tbsps
poppy seeds
200 gs
unsalted butter
1 large
lemon zest
275 mls
buttermilk
5
egg whites
1 serving
almonds
1 serving
lemon
100 gs
sugar
75 mls
water
1
juice of lemon
225 gs
cream cheese
200 gs
unsalted butter
600 gs
icing sugar
1 tbsp
almond extract
1 C
lb cake
1 medium
lemon zest
1 serving
lemon
1 small
sugar