Thank you so much for being here today! I can’t wait for you to try this Lemon Cottage Cheese Loaf Cake — it’s bright, moist, high in protein, and unbelievably tender. This is one of those bakes that fills your whole kitchen with sunshine.

And the best part?
My man LOVED it. He took one bite, raised his eyebrows, and said, “You made THIS with cottage cheese?”
Yes. Yes I did. And now it’s your turn.

If you love cozy, high-protein baking and simple wholesome treats, make sure to subscribe to my email list — I share delicious new recipes every week!

What Makes This Loaf Cake Special

This lemon loaf hits that perfect sweet spot between indulgent and nourishing. Cottage cheese adds incredible moisture and a hidden boost of protein, while fresh lemon gives it a bright, refreshing flavor.

It’s the perfect companion for:

• Afternoon coffee
• A slow Sunday morning
• An after-work slice
• A “just because I deserve cake” moment

Why You’ll Love This Recipe

• High protein thanks to cottage cheese
• Moist & tender (almost like a bakery lemon loaf!)
• Easy one-bowl recipe
• Beautiful bright lemon flavor
• Freezer-friendly
• Light, refreshing, & not overly sweet

What It Tastes Like

Imagine a soft, fluffy lemon bread… but richer, creamier, and more moist. The cottage cheese melts into the batter so smoothly you won’t even know it’s there — you’ll just taste a bright, velvety lemon loaf with an irresistible tang.

And the glaze?
Oh, the glaze.
Sweet, drippy, lemony perfection.

Full Ingredients

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For the Lemon Cottage Cheese Loaf Cake

• 1 cup cottage cheese
• 2 large eggs
• ⅓ cup honey or maple syrup
• ¼ cup melted butter (or oil)
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 cup all-purpose flour (or 1:1 gluten-free blend)
• 1 ½ tsp baking powder
• ¼ tsp salt

For the Lemon Glaze (Topping)

• ¾ cup powdered sugar
• 1 ½–2 tbsp fresh lemon juice
• ½ tsp lemon zest
• Optional: 1 tbsp melted butter for extra richness
• Optional: poppy seeds to sprinkle on top

Tools You’ll Need

• 8×4 loaf pan
• Mixing bowls
• Spatula
• Whisk
• Fine zester
• Parchment paper

How to Make Lemon Cottage Cheese Loaf Cake

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Step 1 — Prep Your Pan

Preheat your oven to 350°F (175°C).
Line a loaf pan with parchment or lightly grease.

Step 2 — Blend Wet Ingredients

In a blender or food processor, combine:

• cottage cheese
• eggs
• honey
• melted butter
• lemon juice
• lemon zest
• vanilla

Blend until silky smooth.

(This step makes the loaf extra moist and eliminates cottage cheese curds in the batter.)

Step 3 — Add Dry Ingredients

In a bowl, whisk flour, baking powder, and salt.

Pour the wet mixture in and fold gently until just combined. Don’t overmix.

Step 4 — Bake

Pour batter into the loaf pan.

Bake 38–45 minutes, or until a toothpick comes out clean.

Let cool in pan 10 minutes, then transfer to a rack.

Step 5 — Make the Lemon Glaze

Whisk powdered sugar, lemon juice, lemon zest, and optional melted butter.

Adjust thickness with more sugar or more juice as needed.

Step 6 — Glaze & Serve

Drizzle glaze over the cooled loaf.

Slice thick pieces and enjoy with coffee or tea!

What to Serve With This Lemon Loaf

• Hot coffee (my favorite pairing!)
• Earl Grey or chamomile tea
• Greek yogurt and berries
• A dollop of whipped cream
• Vanilla ice cream for a dessert twist

Tips for the Perfect Lemon Loaf

• Blend the cottage cheese — this creates a perfect texture.
• Use fresh lemon, not bottled juice.
• Let loaf cool before glazing.
• Add 1 tbsp poppy seeds for a lemon-poppy bakery vibe.
• Don’t overmix flour — keeps it soft and tender.
• For extra moisture, add 2 tbsp applesauce or extra tablespoon of lemon juice.

Storage Instructions

• Room temperature: Up to 2 days
• Fridge: Up to 6 days
• Freezer: Keeps beautifully for 2 months (freeze slices individually)

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General Information

Lemon loaf cakes have been beloved for decades — they’re bright, uplifting, and perfect for every season. This one is a modern twist: lighter, higher in protein, and sneakily wholesome thanks to cottage cheese. It’s a perfect example of comfort baking with nourishing ingredients.

Frequently Asked Questions

1. Can I make this dairy-free?
Yes! Use dairy-free cottage cheese and coconut oil.

2. Can I use Greek yogurt instead?
Yes — replace cottage cheese 1:1.

3. Can I reduce the sweetener?
Absolutely. Use ¼ cup honey for a less-sweet version.

4. Can this be made gluten-free?
Yes — use a 1:1 gluten-free flour blend.

5. Can I skip the glaze?
Yes, but the glaze really elevates the lemon flavor.

Conclusion

This Lemon Cottage Cheese Loaf Cake truly tastes like sunshine in a loaf pan — moist, tender, subtly sweet, and bursting with fresh lemon. Perfect for coffee breaks, brunch tables, or a little moment of joy at the end of the day.

If you loved this one, try these reader-favorite Poulef recipes:

• https://poulef.com/protein-cookie-dough/

Thank you for baking with me today — it means so much. 💛

Interactive Elements

Make this loaf?
Share your delicious creation with me on Pinterest:
👉 https://www.pinterest.com/poulefrecipe/

And leave a comment or rating — I love hearing from you!

Nutritional Info (Per Slice — 10 slices)

Nutrient	Amount
Calories	165
Protein	7g
Carbs	22g
Fat	6g
Sugar	12g
Fiber	1g

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