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Start by making the lemon sponge by combining the lemon zest, brown sugar, buttermilk, and yogurt.
Rub the lemon zest into the brown sugar to release the zesty caramel flavor.
Bake the sponge until golden.
Cover the baked sponge in the toffee sauce infused with lemon flavor for a sticky and gooey texture.
Serve the pudding with either ice cream or custard.