Directions

1. Preheat & Prep

• Preheat your oven to 340°F (170°C).

• Grease and flour a bundt or round cake pan (8–10 inches) to prevent sticking.

2. Blend the Base

• In a large bowl, add the eggs, sugar, and cheese. Beat them together using a hand mixer or blender until smooth and creamy.

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• If using triangle cheese, ensure it’s well blended to avoid clumps. You can also pulse everything in a food processor for an ultra-smooth texture.

3. Incorporate the Liquids

• Add oil, milk, lemon zest, and lemon juice. Whisk until fully combined.

• The lemon brings a vibrant tartness that balances beautifully with the soft cheese.

4. Dry Ingredients

• Sift together flour, baking powder, and salt.

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• Gradually add the dry ingredients into the wet mixture. Stir just until combined—avoid over-mixing to keep the batter airy.

5. Mix & Pour

• Gently lift and fold the batter using an upward motion to allow air into the mix.

• Pour the batter into the prepared pan. Tap the pan gently on the counter to release bubbles.

6. Bake to Perfection

• Bake for 35–45 minutes, or until a toothpick inserted comes out clean.

• The top should be golden and spring back to the touch.

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7. Cool & Decorate

• Let the cake cool completely before decorating.

• Drizzle melted milk chocolate over the top, followed by a dark chocolate spider-web swirl.

• Press crushed almonds, caramel flakes, or toasted coconut around the edges if desired.

 Tips & Variations

• Make it Low-Carb: Swap flour with almond flour or coconut flour and use monk fruit instead of sugar for a keto recipe version.

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• Add Protein: Add a scoop of vanilla or lemon-flavored whey protein to boost its high-protein snack value.

• No Cheese? No Problem: Use Greek yogurt or mascarpone if soft cheese isn’t available.

• Chocolate Twist: Fold in mini chocolate chips or drizzle chocolate inside for a hidden surprise layer.

• Fruit Layer: Add a thin layer of blueberry compote or lemon curd between two cakes for extra flavor.

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 Storage

• Store in an airtight container at room temperature for up to 3 days.

• Refrigerate for extended freshness (up to 6 days), especially if decorated with chocolate or cream.

• You can freeze the undecorated cake for up to 2 months. Thaw overnight in the refrigerator before serving.

 Time & Yield

• Prep Time: 20 minutes

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• Bake Time: 40 minutes

• Total Time: ~1 hour

• Yield: 10–12 slices

• Serving Size: 1 generous slice (~220–250 kcal)

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 Tools Used

• Electric mixer or blender

• Mixing bowls

• Sifter (for flour)

• Rubber spatula or whisk

• 8–10 inch bundt or round cake pan

• Cooling rack

• Piping bag (optional for chocolate design)