Cottage Cheese Lemon Cake

Name: Cottage Cheese Lemon Cake
Ingredients: 250 g cottage cheese; 200 g flour; 170 g sugar; 20 g butter (about 1 tbsp); 3 eggs; 1 lemon; 1.5 tsp baking soda

A low-butter cottage cheese cake, perfect for those watching their diet. The cake turns out light and porous with a moist crumb and a bright lemon aroma. You won't taste the cottage cheese in the finished cake at all. The whole lemon is used in this recipe, rind and all.

Ingredients:

250 g cottage cheese
200 g flour
170 g sugar
20 g butter (about 1 tbsp)
3 eggs
1 lemon
1.5 tsp baking soda

How to cook cottage cheese lemon cake

Trim the ends off the lemon, slice it into rounds, and remove the seeds.

Finely chop the lemon rounds in a food processor or chopper.

Cream the softened butter with the sugar until combined.

Add the cottage cheese and mix well.

Add the chopped lemon and eggs, and stir to combine.

Add the baking soda and stir to combine.

Wait 1–2 minutes — during this time the batter will start to rise actively (the baking soda is reacting with the lemon). The mixture should increase in volume about 2–3 times.