Curd and lemon cake
8 servings
80 minutes
Cottage cheese-lemon cake is a harmony of lightness and freshness from British cuisine. Its roots lie in the traditions of home baking, where simple yet flavorful ingredients play a key role. Cottage cheese gives the dough softness and tenderness, while the lemon's acidity balances the sweetness, creating a bright and refreshing taste. This cake is perfect for cozy tea time or a morning breakfast, filling the day with lightness and freshness. The glazed powdered sugar adds a touch of elegance, while its delicate structure makes it wonderfully juicy. A magnificent choice for those who appreciate traditional recipes in a modern rendition.
1
Put all the butter (can be taken out of the fridge beforehand) and 3/4 cup of sugar into a deep bowl. Mix the ingredients with a spoon until you get a uniform crumbly mass. There may be small lumps - don't be alarmed.
- Butter: 1 tablespoon
- Sugar: 1 glass
2
Add all the cottage cheese, passing it through a sieve or colander. Mix the ingredients.
- Soft low-fat cottage cheese: 360 g
3
Cut off the ends of the lemon, slice the whole lemon into small pieces, remove the seeds, and blend until mashed. Add the mixture to cottage cheese with sugar and butter. Mix well.
- Lemon: 1 piece
4
Break all the eggs into a bowl, add the remaining sugar (1/4 cup) and mix well. You can beat the eggs with sugar separately and then add to the main mixture for fluffier dough. Or you can skip this step, it will still be very tasty.
- Chicken egg: 4 pieces
- Sugar: 1 glass
5
Add baking soda to the dough and mix. Let the mixture sit for 5-10 minutes.
- Soda: 1.5 teaspoon
6
After adding baking soda, mix in the sifted flour and pour the resulting dough into a form greased with sunflower oil.
- Wheat flour: 2 glasss
- Sunflower oil: 1 teaspoon
7
Place the cake mold in a preheated oven at 200 degrees for 1 hour.
8
After the cake is ready, let it cool for at least 1 hour, dust with powdered sugar, and serve.
- Powdered sugar: 1 teaspoon