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.
1
In a bowl, mash the softened butter with sugar.
- 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.
- Chicken egg: 2 pieces
- Semi-fat curd cheese (9%): 250 g
- Lemon zest: 1 teaspoon
- Wheat flour: 1.5 glass
- Baking powder (raising agent): 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.
