Gaby
Ingredients:
250g of cheese (preferably farmer’s cheese or ricotta)
200g of flour
170g of sugar
20g of butter
3 eggs
1 lemon
1.5 tsp of baking soda
Trim the ends off the lemon, slice it into rounds, remove the seeds, and blend it until smooth.
Cream the softened butter with the sugar in a mixing bowl, then add the blended cheese and mix well. Add the lemon and eggs and beat again — a mixer works best for this.
Add the baking soda and let the batter sit for a few minutes to start rising. Fold in the flour and mix thoroughly, then bake at 180 degrees Celsius (about 350 degrees Fahrenheit). If you pour all the batter into one pan, bake for about 1 hour; smaller cupcakes take around 30–40 minutes.
This recipe yields about 12 medium-sized cupcakes. They were devoured almost immediately, which prompted me to make a second batch.
Minimal effort, time, and ingredients deliver a fantastic result. I loved that the recipe uses the whole lemon—no zesting or juicing, just a quick blend and it’s ready to go!
