Lemon bundt cake

• butter↗160g g

  softened, plus extra for the tin

• plain flour↗

  for the tin

• granulated sugar↗250g g
• medium eggs↗4

  whites and yolks separated

• lemon↗½

  zested and juiced

• soft cottage cheese↗500g g
• baking powder↗1 tsp tsp
• semolina↗200g g
• icing sugar↗

  for decoration

Step-by-step instructions

1. 1

   Heat the oven to 170C/150C fan/gas 3. Butter a bundt tin, dust with flour, then tip out any excess. Put the butter, sugar, egg yolks, lemon zest and juice in a bowl and beat until light and fluffy – an electric whisk will make the job easier.

2. 2

   In a second bowl, gently mix the cottage cheese with a pinch of salt. Stir into the egg yolk mixture. Whisk the egg whites to stiff peaks in another bowl and set aside.

3. 3

   Sift the baking powder into the semolina, mix them together and then combine with the cottage cheese. Finally, gently fold in the beaten egg whites and pour the batter into the prepared tin. Bake for 50 mins until a skewer comes out clean. Allow to cool, then remove from the tin and dust with the icing sugar.This recipe has been provided by Apetit Online and not been re-tested by us.