Baking with cottage cheese in most cases is very tasty. And if you add a spicy lemon zest to the curd dough, the result can exceed all expectations. We offer you to prepare ex curd-lemon according to one of the recipes below. The article discusses simple options for baking in 5 minutes in the microwave, and more complex ones, such as lemon-curd cheesecake.
The secrets of making a delicious lemon-curd cake
Each dish has its own subtleties of cooking, adhering to which, you can achieve an excellent result. The secrets below will help you make the perfect lemon-curd cupcake:
- A baking recipe involves the mandatory use of cottage cheese in the dough. To make the cake moderately moist and bake well in the oven, it is important to choose a slightly dry curd, and grind it through a sieve before adding it to the dough. In this case, the grains will not be felt in the finished baking.
- To make the cake fluffy, it is recommended to separately add the yolks and whipped proteins into the dough.
- Lemon in baked goods may produce some bitterness. To avoid this, only zest and juice should be added to the dough. For lemon flavor and aroma this will be enough.
Curd Lemon Classic Cupcake
Many believe that nothing is better than the classics. Lemon curd cake prepared according to this recipe is a direct confirmation of this. It turns out that it is so tasty that I don’t want to add any ingredient to it or remove it. Consider step by step how to bake a cottage cheese and lemon muffin.
Ingredients:
- butter - 150 g;
- 180 g of sugar;
- cottage cheese - 300 g;
- zest of 1 lemon;
- 3 eggs;
- vanillin;
- flour - 300 g;
- 1 teaspoon of soda;
- lemon juice.
Cooking sequence:
- The oven is preheated to 170 degrees.
- Using a mixer, soft butter is whipped with sugar into a lush mass.
- Cottage cheese is ground through a sieve and added to the creamy sugar mass.
- Next, lemon peel is added.
- Curd is thoroughly mixed.
- Then eggs are added and beat thoroughly with a mixer.
- Last of all, flour, vanillin are sifted into the dough, and soda is quenched with lemon juice.
- The dough is thoroughly kneaded and laid out in a greased form.
- A cake is baked for 60 minutes. After the rash, the pastries are sprinkled with powdered sugar.
A simple cottage cheese and lemon muffin in the microwave in 5 minutes
This cupcake is perfect for breakfast. It takes a minimum of time to cook, and the taste of such pastries is simply excellent: light and delicate.
A cupcake in the microwave for 5 minutes is prepared in the following sequence:
- First, in a small bowl, you must combine all the dry ingredients for the cake: flour (100 g), sugar (2 tbsp.), A baking powder and vanilla on a pinch.
- After stirring, the lemon peel, milk (4 tbsp), a beaten egg and a tablespoon of cottage cheese are added to the dry ingredients.
- The dough is thoroughly kneaded and laid out in ceramic cups (you will need 2 cups with a diameter of 10 cm).
- Dough cups are sent to the microwave for 4 minutes. The operating mode should be selected "Automatic cooking".
- Ready cake (cottage cheese and lemon in our case) is recommended to sprinkle with powdered sugar.
To make the product structure more moist, before sending it to the microwave, add a tablespoon of condensed milk to each cup, and then cover it with the remaining dough.
Cottage cheese cake recipe with zest
A delicious cupcake according to the recipe suggested below is prepared in the following sequence:
- Sugar (160 g), vanillin, 100 g butter and low-fat cottage cheese (150 g) are beaten with a mixer into a homogeneous white mass.
- Yolks (2 pcs.) And zest are added to the curd-creamy mass.
- Proteins are whipped into a dense foam and introduced into the dough by stirring with a spatula.
- Flour (2 tbsp.) And a small packet of baking powder are sifted into the dough.
- A well-kneaded dough with a spatula is transferred to a greased form and sent to a preheated oven (190 degrees) for 50 minutes.
- The cooled cottage cheese cake with lemon zest is sprinkled with powdered sugar.
For baking a cake, it is better to use a mold with a recess in the middle. Then it will be baked evenly, it will turn out to be moderately moist and very tasty.
The recipe for a fragrant muffin cake
The main advantage of making a cake in a bread machine is that all the ingredients for the dough are loaded immediately in full, without first beating with a mixer, grinding through a sieve, etc. The baking mode in the bread machine should be selected “Cake”, and the cooking time is set automatically when choosing a program. As a rule, after 1.5 hours it will be possible to get a lemon-curd cake from a bread machine.
The recipe is as follows:
- Sugar (200 g) is poured into a bucket of a bread machine, melted butter (160 g) and 300 g of cottage cheese are added.
- Next, add 3 eggs, wheat flour (1.5 tbsp.), A bag of vanillin and a teaspoon of soda.
- Lastly, lemon zest is added.
- The lid of the bread maker closes and the Cupcake program is installed.
- After the specified time, fragrant baked goods will be ready.
Shiny Lemon Curd Cupcake with Glaze
According to this recipe, the cupcake is always perfect. Lush, tasty, with a light lemon taste and shiny glaze - just what you need for homemade tea drinking.
Lemon curd cake is prepared in the following sequence:
- Cold butter (150 g) is grated and mixed with a fork with a glass of sugar until crumbs are formed.
- Cottage cheese (300 g) is added to the sweet crumb.
- 4 eggs are added in turn and beat with a mixer.
- Lastly, flour (2 tbsp.), Baking powder (1 teaspoon) and lemon zest are poured out.
- The dough is thoroughly mixed and laid out in a mold.
- The prepared form is sent to the oven for 1 hour (180 degrees).
- Prepare icing from powdered sugar (4 tbsp. Tablespoons) and lemon juice (30 ml).
- Remove the cupcake from the oven, cool and pour lemon glaze on top.
Cooking a cupcake in a multicooker
In a slow cooker, as well as in a bread machine, a very delicious cupcake is also obtained. The structure of it comes out porous, and the aroma during baking is so strong that there is hardly enough strength to wait for the end of cooking. And you have to wait until it cools. And only then can a cupcake be cut into portioned pieces.
Curd lemon cake in a slow cooker is prepared as follows:
- Sugar (170 g), cottage cheese (250 g) and 25 g butter are whipped with a mixer or rubbed with a fork.
- 3 eggs and lemon are added, together with the peel crushed in a blender (the bones must first be removed).
- Sifted flour (1 ½ tbsp.) And soda (1.5 teaspoons). Next, the dough should be mixed and left to stand on the table for about 5 minutes, so that a reaction of soda with lemon occurs.
- The dough is transferred to a greased bowl.
- The baking mode is set.
- After 60 minutes, the cupcake will be ready. The top is pale, so it is recommended to turn the cupcake 10 minutes before cooking.
Lemon Curd Cheesecake
We offer one more variant of original and healthy tea baking. No less tasty than a cottage cheese-lemon cake is a cheesecake made from cream cheese and cottage cheese with the addition of juice and lemon zest.
Dessert cooking sequence:
- Grind any cookies (250 g) into crumbs using a blender or rolling pin.
- Melt the butter (120 g) and pour it into the crumbs. As a result of mixing, a mass resembling a dough should be obtained.
- Distribute the "dough" prepared from cookies on the bottom and on the sides of the split shape (diameter 20 cm).
- At the time of preparation of the filling, send the form to the freezer.
- Grind cream cheese and cottage cheese (250 g each) through a sieve.
- One at a time, introduce 3 eggs into the curd mass, whisking with a mixer.
- Preheat the oven to 140 degrees.
- In a curd-egg mass add a cup of sugar and starch (2 tbsp. Tablespoons). Beat until sugar is dissolved.
- Sour cream (250 ml) mix with the juice of one lemon and zest (3 tbsp. Tablespoons). Add to the rest of the filling.
- Remove the form from the freezer, put the filling.
- Send the form to the oven where the cheesecake will languish for 2 hours.
Before serving, it is recommended to decorate the cooled pastries with whipped cream.