Cottage cheese-lemon cake with raisins

Homemade cottage cheese cake with raisins and lemon zest - a pastry that will gather the whole family at the table! Delicious, fragrant, with a pleasant densely moist crumb, curd-lemon cake does not lose its taste even on the second day after baking!

Ingredients

• Curd - 130 g
• Flour - 150 g
• Butter - 75 g
• Sugar - 165 g
• Eggs - 2 pcs.
• Baking powder - 0.5 tsp with a slide
• Raisins - 2 tbsp. spoons
• Lemon - 0.5 pcs.
• Powdered sugar - 2 teaspoons

Directions

1. Beat soft butter and sugar with a mixer for 5 minutes.
2. In the resulting butter mixture, add soft fat cottage cheese. Beat everything together for another 2 minutes. Cottage cheese should connect with the oil mass as evenly as possible. If there are grains in the cottage cheese, it is better to rub it through a sieve beforehand.
3. Finely grate the zest of half a lemon.
4. Add 2 eggs and grated lemon zest to the curd-butter mass.
5. Again, mix everything properly with a mixer.
6. Combine flour with baking powder, sift into the curd mixture.
7. Knead the dough. Add raisins, previously washed and dried.
8. Turn on the oven to 170 degrees to preheat.
9. Stir the raisins into the batter. The dough is quite dense.
10. Cover a rectangular baking dish with parchment paper and put the curd dough into it. The size of my form is 20x10x6 cm.
11. Bake a cottage cheese cake with raisins and lemon zest in an oven preheated to 170 degrees for 50-60 minutes.
12. Remove the finished curd-lemon cake from the mold and let it cool completely (this is important!) Then sprinkle with powdered sugar.
13. Cut the cottage cheese-lemon cake with raisins into pieces and serve.
14. Bon appetit!