For lemon syrup, combine sugar, lemon juice, zest and 2 tbs water in a small saucepan over medium heat. Cook, stirring, for 2 3 minutes unti l sugar dissolves. Place in the fridge for 2 hours to chill ...
3. Mix the flour and baking powder. 4. Beat the butter with the lemon zest until it becomes butter fondant, add the sugar, mix, add the eggs, and mix again. 5. Add the flour and baking powder and mix.
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