Curd cake with lemon

12 servings

60 minutes

Cottage cheese lemon cake is a delicate, airy treat that combines the softness of cottage cheese with the fresh citrus note of lemon. Its origin is closely tied to Russian cuisine, where cottage cheese products have long been valued for their rich flavor and nutritional properties. The cake has a velvety texture with a slight tang that perfectly balances the sweetness of the batter. Lemon zest gives it a subtle, refreshing aroma, making the dessert especially enjoyable in warm weather. Due to its softness and richness, it pairs perfectly with morning coffee or evening tea time. Dusted with powdered sugar, the cake looks exquisite and invites you to savor every bite. It's easy to make and always delights with its taste.

Energy value per serving

• Calories: 264.5
• Proteins: 6.5g
• Fats: 14.9g
• Carbohydrates: 26g

Ingredients

• Chicken egg: 2 pc
• Baking powder: 12 g
• Sugar: 0.7 glass
• Butter: 170 g
• Lemon zest: 1 tsp
• Cottage cheese 9%: 250 g
• Wheat flour: 1.5 glass

Cooking steps

1. In a bowl, mash the softened butter with sugar.

   Required ingredients:

   • Butter: 170 g
   • Sugar: 0.7 glass

2. Add all the other ingredients: eggs, cottage cheese, lemon zest, flour, baking powder. Mix everything until smooth and pour into a cake mold.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Cottage cheese 9%: 250 g
   • Lemon zest: 1 teaspoon
   • Wheat flour: 1.5 glass
   • Baking powder: 12 g

3. Place the mold with the test in a preheated oven at 180 degrees for 50-55 minutes.

4. Sprinkle the finished cake with powdered sugar.