Flourless Cottage Cheese Lemon Cake
Flourless Cottage Cheese Lemon Cake is a soft, creamy, and lightly tangy dessert made with blended cottage cheese, eggs, and fresh lemon. It has a smooth cheesecake-like texture without any flour, making it a simple and refreshing citrus cake.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 2 cups cottage cheese
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon melted butter (for greasing pan)
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper.
- Add cottage cheese, eggs, sugar, Greek yogurt, lemon juice, lemon zest, vanilla, cornstarch, baking powder, and salt to a blender or food processor.
- Blend until completely smooth and creamy.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes until edges are lightly golden and center is set.
- Let cool in the pan for 20 minutes.
- Transfer to a rack and refrigerate for at least 2 hours before slicing.
- Serve chilled or slightly cooled.
Notes
- Blending is essential for a smooth, cheesecake-like texture.
- Full-fat cottage cheese creates a richer result.
- Fresh lemon juice gives the best flavor.
- Chilling improves texture and makes slicing easier.
- You can add blueberries for variation.
- Best served cold.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 95 mg
