Description
This 4 Ingredient Lemon Cottage Cheese Cake is a simple yet delicious dessert combining the creamy texture of full-fat cottage cheese with the bright, zesty flavor of fresh lemons. Easy to make with minimal ingredients and baked to a golden perfection, it’s perfect for a light, tangy treat that serves about 8 slices.
Ingredients
Scale
Ingredients
- 1 cup full-fat cottage cheese
- 3/4 cup granulated sugar
- Juice and zest from 2 fresh lemons
- 3 large eggs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake.
- Blend Base Ingredients: In a large bowl, blend the cottage cheese, sugar, lemon juice, and lemon zest until the mixture is smooth and well combined, creating a creamy lemon-infused base.
- Add Eggs: Add the eggs to the blended mixture and whisk thoroughly until fully incorporated, ensuring an even texture throughout the batter.
- Prepare Cake Pan: Grease an 8-inch round cake pan evenly to prevent sticking, then pour the batter into the pan, distributing it evenly.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes or until the cake is golden brown on top and set in the middle, indicating it’s cooked through.
- Cool and Serve: Allow the cake to cool for 10 minutes before carefully removing it from the pan. Serve warm or at room temperature, optionally with whipped cream or fresh fruit for added flavor.
Notes
- Use full-fat cottage cheese for a richer texture and creamier cake.
- Make sure to zest the lemons before juicing to avoid bitterness.
- The cake is best enjoyed within a day or two for optimal freshness.
- For a smoother texture, blend the cottage cheese thoroughly or use a food processor.
- Storage: Keep leftovers refrigerated in an airtight container for up to 3 days.
