Lemon and Cottage Cheese Cake
Cottage Cheese and Lemon Cake Recipe Recipe: Light, Fluffy & Gluten-Free
Looking for an easy lemon and cottage cheese cake recipe that’s a little different from your usual cake? You’re in the right place! This light, fluffy cake is incredibly easy to make and requires just a handful of everyday ingredients.
What I love most about this cake is that it contains no butter or oil. You really don’t need added fat to make a delicious dessert! Made with four eggs and fresh cheese, it’s also a good source of protein. And the best part? It’s naturally gluten-free if you use a gluten-free starch.
But the real highlight is its texture. Somewhere between a flan and a light cheesecake, it’s soft, airy, and almost mousse-like. The fresh cheese gives it that lovely melt-in-your-mouth texture, while the whipped egg whites make the cake beautifully light and fluffy.
I went with lemon because I love its fresh, tangy flavour, but vanilla or orange zest would work just as well. One little tip: adding lemon juice will make the cake slightly denser, more like a flan. For a lighter, airier texture, I recommend sticking to lemon zest. Both versions are delicious, though!
For the best results, use regular full-fat fresh cheese rather than a fat-free version. Greek yogurt also works as a substitute. I use 100 g of sugar, but you can reduce it to 80 g if you prefer a less sweet cake. You’ll also need a deep 8- to 9-inch springform pan. This size gives the cake a nice height and lets you enjoy its delicate texture. Mine is a little too wide, so I really should get a smaller one!
So, if you’re after an easy, light, gluten-free lemon cake with a soft, creamy texture, this one’s worth trying. It’s perfect for an afternoon treat or a fresh, lemony dessert after dinner!
Cottage Cheese and Lemon Cake Recipe
What ingredients do you need to prepare this fresh cheese cake recipe?
- Cottage cheese or Greek yogurt
- fresh eggs
- caster sugar
- cornstarch
- an organic lemon or vanilla
- a pinch of baking powder
Other cake recipe ideas that you might like:
Lemon and Cottage Cheese Cake
Ingredients
- 500 g Cottage Cheese or plain Greek yogurt (about 2 cups)
- 4 large eggs
- 80–100 g granulated sugar (⅓–½ cup)
- 80 g cornstarch (⅔ cup)
- A pinch of baking powder
- 1 organic lemon
Instructions
- Preheat the oven to 350°F (180°C).
- Grease or line a round cake pan (about 9 inches in diameter) with parchment paper.
- Separate the egg whites from the yolks, placing them in two separate mixing bowls.Whisk the egg yolks and sugar together until the mixture becomes pale and fluffy.
- Add the fromage blanc and mix until smooth and well combined.
- Sift in the cornstarch and baking powder to prevent lumps. Mix well.
- Wash the lemon and finely grate the zest. Juice only half of the lemon. Add the juice and zest to the batter and mix well.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter using a rubber spatula, lifting the mixture as you go to keep it light and airy.
- Pour the batter into the prepared cake pan and bake for 30–40 minutes.
- Allow the cake to cool completely before removing it from the pan.
