This no-flour lemon cottage cheese snack cake is light, refreshing, and protein-packed. Naturally sweetened and gluten-free.

Scale

2 cups cottage cheese

1/2 cup honey

3 large eggs

1/4 cup lemon juice

Zest of 1 lemon

1 teaspoon baking powder

1 teaspoon vanilla extract

1/2 teaspoon salt

1/4 cup cornstarch

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1. Preheat oven to 350°F and line an 8×8 pan.

2. Blend cottage cheese, honey, eggs, lemon juice, zest, vanilla, and salt until smooth.

3. Add cornstarch and baking powder and blend again.

4. Pour batter into pan and smooth top.

5. Bake 35–40 minutes until set.

6. Cool completely before slicing.

Chill before slicing for best texture.

Fresh lemon juice is recommended.

Store covered in the refrigerator.