@valeria.star85:

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Monday 14 September 2026 10:59:11 GMT

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Lev mutig :

2026-09-14 11:04:54

1

￴￴ ￴ ￴ ￴￴￴￴ ￴ ￴ ￴ ￴￴￴￴￴￴ ￴ ￴ ￴ :

2026-09-18 14:55:20

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Niki :

давай знакомиться поближе ❤️❤️❤️

2026-09-14 13:13:09

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𝓪𝓷𝓽𝓸𝓷_𝟖𝟎_ :

💙💙💙💙💙

2026-09-19 07:21:30

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𝓪𝓷𝓽𝓸𝓷_𝟖𝟎_ :

🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻

2026-09-22 09:04:51

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واقعا عشق یک طرفه بود #foryou #sherlockholmes #onesidelove #فوریو_پاشم_بیام_جرت_بدم #گمشو_برو_فوریو

واقعا عشق یک طرفه بود #foryou #sherlockholmes #onesidelove #فوریو_پاشم_بیام_جرت_بدم #گمشو_برو_فوریو

#مشاهير_تيك_توك Créez des chansons, partagez-les, aimez-les, explorez-les. Restez à l'écoute pour les nouveautés.

#مشاهير_تيك_توك Créez des chansons, partagez-les, aimez-les, explorez-les. Restez à l'écoute pour les nouveautés.

RIP MZEE MATOVU💔

RIP MZEE MATOVU💔

Here’s exactly how I make my Lemon Cake 🍋💛 Lemon Yoghurt Cake with Lemon Drizzle 🍋 A soft, moist lemon cake made with oil and yoghurt, finished with a sweet, tangy lemon drizzle. Perfect for morning tea, dessert or whenever you’re craving something fresh and citrusy. Ingredients 150 g (¾ cup) white sugar 2 large eggs, room temperature 2 tsp finely grated lemon zest 115 g (½ cup) neutral oil 180 g (¾ cup) plain or Greek yoghurt 2 tbsp lemon juice 190 g (1½ cups) plain (all-purpose) flour 1 tsp baking powder ¼ tsp salt Lemon Drizzle 60 ml (¼ cup) lemon juice 180 g (1½ cups) icing (powdered) sugar For a thicker drizzle, simply whisk in a little extra icing sugar until you reach your desired consistency. Method Preheat the oven to 160°C (320°F). Grease and line a 15 cm (6-inch) round cake tin. In a large bowl, whisk together the sugar, eggs and lemon zest until well combined. Add the oil, yoghurt and lemon juice, then whisk until smooth. Sift in the flour, baking powder and salt. Mix until just combined. Pour the batter into the prepared cake tin. Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 10–15 minutes before turning it out onto a wire rack. Whisk together the lemon juice and icing sugar until smooth, then spoon or drizzle over the cake. Allow the drizzle to set before serving.#EasyRecipe #lemoncake #homebaker #lemoncakerecipe

Here’s exactly how I make my Lemon Cake 🍋💛 Lemon Yoghurt Cake with Lemon Drizzle 🍋 A soft, moist lemon cake made with oil and yoghurt, finished with a sweet, tangy lemon drizzle. Perfect for morning tea, dessert or whenever you’re craving something fresh and citrusy. Ingredients 150 g (¾ cup) white sugar 2 large eggs, room temperature 2 tsp finely grated lemon zest 115 g (½ cup) neutral oil 180 g (¾ cup) plain or Greek yoghurt 2 tbsp lemon juice 190 g (1½ cups) plain (all-purpose) flour 1 tsp baking powder ¼ tsp salt Lemon Drizzle 60 ml (¼ cup) lemon juice 180 g (1½ cups) icing (powdered) sugar For a thicker drizzle, simply whisk in a little extra icing sugar until you reach your desired consistency. Method Preheat the oven to 160°C (320°F). Grease and line a 15 cm (6-inch) round cake tin. In a large bowl, whisk together the sugar, eggs and lemon zest until well combined. Add the oil, yoghurt and lemon juice, then whisk until smooth. Sift in the flour, baking powder and salt. Mix until just combined. Pour the batter into the prepared cake tin. Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 10–15 minutes before turning it out onto a wire rack. Whisk together the lemon juice and icing sugar until smooth, then spoon or drizzle over the cake. Allow the drizzle to set before serving.#EasyRecipe #lemoncake #homebaker #lemoncakerecipe

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