Description
Flourless Cottage Cheese Lemon Cake is bright, creamy, and melt-in-your-mouth soft. A high-protein, gluten-free cake that tastes like lemon cheesecake meets light sponge cake.
Ingredients
2 cups full-fat cottage cheese
3 large eggs
½ cup granulated sugar
¼ cup honey
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
¼ teaspoon salt
1 teaspoon baking powder
Instructions
1. Preheat oven to 325°F.
2. Blend cottage cheese until smooth.
3. Add eggs, sugar, honey, lemon juice, zest, and vanilla.
4. Blend until combined.
5. Add cornstarch, baking powder, and salt.
6. Blend briefly.
7. Pour into lined 8-inch pan.
8. Bake 40-45 minutes.
9. Cool in oven 10 minutes.
10. Refrigerate at least 2 hours before slicing.
Notes
Use full-fat cottage cheese for best texture.
Do not overbake.
Cake sets fully after chilling.
Store refrigerated up to 5 days.
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 14g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 85mg