Lemon Poppyseed Syrup Cake

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butter sugar flour


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250 g unsalted butter, softened

225 g caster sugar

3 large eggs

1 teaspoon vanilla extract

3 lemons, zested and juiced

2 tablespoons poppyseeds

200 g self raising flour, sifted

100 g plain flour, sifted

100 g icing sugar

2 lemons, juiced

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