Description
A soft and moist lemon cottage cheese loaf cake with a light, tender crumb and bright citrus flavor, finished with a sweet lemon glaze.
Ingredients
- 3 large eggs
- 120 g granulated sugar (about 1/2 cup)
- 300 g cottage cheese, blended until smooth
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon lemon extract
- 120 ml vegetable oil or melted coconut oil (about 1/2 cup)
- 190 g all-purpose flour (about 1 1/2 cups)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice (for glaze)
- 90 g powdered sugar (about 3/4 cup, for glaze)
Instructions
- Preheat oven to 180°C (350°F) and grease or line a 9×5-inch loaf pan.
- Whisk eggs and sugar until pale and slightly fluffy.
- Add blended cottage cheese, lemon zest, lemon juice, lemon extract, and oil, mixing until smooth.
- In another bowl, mix flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, stirring until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 40–45 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a rack to cool completely.
- Mix lemon juice and powdered sugar to make glaze.
- Drizzle glaze over cooled cake and let set before slicing.
Notes
- Blend cottage cheese for a smoother texture.
- Avoid overmixing to keep the loaf soft and tender.
- Fresh lemon juice and zest give the best flavor.
- Add blueberries or poppy seeds for variation.
- Store in an airtight container to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 60 mg
