Lemon Cottage Cheese Cake

A close-up of fluffy, sliced French toast topped with fresh strawberries, raspberries, lemon slices, and drizzled with honey from a honey dipper, served on a white plate alongside warm No Knead Garlic Bread in bright natural light.

4.29 from 7 votes

Similar to my 3 Ingredient Yogurt Cake, this Lemon Cottage Cheese Cake recipe marries minimal effort and flavor, resulting in a simple yet incredibly indulgent cake. Moist, light and creamy with just the right amount of tanginess, this cake is a refreshing masterpiece.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Keyword: cottage cheese cake, easy cake recipe, healthy cake, low calorie cake, protein cake

Servings: slices

Author: The Modern Nonna

Equipment

Ingredients

4 eggs
1.5 cups cottage cheese 355 grams
1 whole lemon cut into thin slices
1 teaspoon pure vanilla extract optional
5 tablespoons cornstarch (55 grams)
additional toppings as seen on photo

Instructions

Preheat the oven to 350°F (175C)
Tip: You can add 1/4 cup of sugar to the blender for a sweeter cake.
In a blender, add the cottage cheese and eggs. Add the lemon slices (peel and all).
Add the pure vanilla extract and cornstarch. Blend for 20 seconds and do NOT over-blend.
Pour it into a lined loaf pan and bake for 30-40 minutes or until a toothpick comes out clean.
Let it cool and top with fresh berries, thin lemon slices and honey! Enjoy.
To be stored in the fridge.

Video

Nutrition