Lemon Cottage Cheese Cake

A close-up of sliced cheesecake topped with fresh strawberries, raspberries, and lemon slices, drizzled with honey from a wooden honey dipper, served on a white plate in sunlight.

3.71 from 17 reviews

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
1 whole lemon cut into thin slices
1 teaspoon pure vanilla extract optional
5 tablespoons cornstarch
additional toppings as seen on photo

US Customary - Metric

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

[adthrive-in-post-video-player video-id="EZ7o5UzZ" upload-date="2025-01-29T00:00:00.000Z" name="Lemon Cottage Cheese Cake" description="Have you ever dreamt ? of a cake that comes together in minutes yet tastes like it took hours to prepare? A cake that’s so effortless, all it requires is throwing a few ingredients into a blender and then pouring the batter into a cake pan to bake? If the answer is yes, I’m here to make your lazy baker dreams come true ?."]

Nutrition