Lemon cake with cheese and poppy seeds

Ingredients for 1 servings:

• 250 g butter, soft
• 120 g sugar
• 4 m.-sized eggs
• 250 g flour
• 1 tsp baking powder
• 1 organic lemon(s), zest and juice
• 50 g poppy seeds
• 300 g low-fat curd cheese
• 50 g sugar
• 1 egg(s), size M
• ½ pack of vanilla pudding powder, approx. 18 g
• 1 organic lemon(s), zest and juice
• e.g. powdered sugar or cake icing

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 25 minutes

Line a loaf pan with baking paper and preheat the oven to 175°C (top/bottom heat). Cream the softened butter with the sugar until creamy. Gradually add the eggs and mix in. Mix the flour, baking powder, and poppy seeds and stir briefly. Add the lemon zest and juice to the batter and pour the batter into the prepared pan. For the filling, mix the low-fat quark, sugar, egg, vanilla pudding powder, and the lemon zest and juice until creamy. Use a tablespoon to make a score line lengthwise through the batter, push the batter to the edge, and spread the cheesecake filling inside. Bake the cake on the bottom rack for about 60 minutes. Allow to cool completely, then decorate with powdered sugar or chocolate coating to taste.