Description
LEMON LOVERS, THIS ONE’S FOR YOU!
If you love a zesty, buttery, not-too-sweet kind of cake, then you need to try my lemon and cottage cheese cake! It’s soft, fluffy, super easy to whip up in your food processor, and perfect for afternoon tea, school lunches, or anytime you need a sunshiney little treat.
Ingredients
Units
Scale
- 1 whole lemon
- 1 1/4 cups sugar
- 170g soft butter
- 1 1/2 cups cottage cheese or ricotta cheese
- 3 eggs
- 1 1/2 cups self-raising flour
- 1 teaspoon salt
Instructions
- Chop the lemon into half (yes, the whole lemon – skin and all!).
- Throw it in your food processor with the sugar, butter, cottage cheese, and eggs.
- Whizz it all up until it’s smooth and there are no big lemon bits left.
- Add in the flour and salt, then give it one more quick whizz to mix.
- Pour the batter into a greased cake tin.
- Bake at 180°C for 30–40 minutes or until the cake springs back when you gently press the centre.
- Let it cool, then dust with icing sugar before serving.
- Prep Time: 15
- Cook Time: 40
- Category: Recipes
- Method: Baking
- Cuisine: Australian