Directions

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.

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.

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.

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.

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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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.