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Chop the lemon into half (yes, the whole lemon – skin and all!).
Throw it in your food processor with the sugar, butter, cottage cheese, and eggs.
Whizz it all up until it’s smooth and there are no big lemon bits left.
Add in the flour and salt, then give it one more quick whizz to mix.
Pour the batter into a greased cake tin.
Bake at 180°C for 30–40 minutes or until the cake springs back when you gently press the centre.
Let it cool, then dust with icing sugar before serving.