This lemon cottage cheese loaf cake is moist, has a tender crumb, and delivers bright citrus flavors. It’s high in protein (7g protein) and perfect for your afternoon coffee break.
How to Make Lemon Cottage Cheese Loaf Cake
Step 1. Preheat your oven to 350°F and prepare a 9×5” loaf pan by flouring it. Grab a large bowl, add the eggs, and whisk them.
Step 2. Add the cane sugar.
Step 3. Combine the ingredients thoroughly.
Step 4. Add the cottage cheese, lemon zest, lemon extract, and melted coconut oil.
Step 5. Give all the ingredients a good stir.
Step 6. In another bowl, add the flour, baking powder, and salt.
Step 7. Combine all the ingredients.
Step 8. Add the wet ingredients to the dry ingredients.
Step 9. Blend the ingredients until they are all combined, just be careful you don’t overmix. You should end up having a thick and lumpy batter.
Step 10. Pour the batter into the loaf pan. Grab a spatula and level it out.
Step 11. Place the loaf pan in the oven and bake for 40-45 minutes. Check it with a toothpick to make sure it’s all cooked.
Step 12. Remove the cake from the oven and let it cool down inside the loaf pan for 10 minutes. Then, remove it from the pan and place it on a wire rack.
Step 13. Grab a small bowl and add the lemon juice and powdered sugar.
Step 14. Give the ingredients a good stir.
Step 15. Glaze the cake with the lemon and powdered sugar mix before you serve it.
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How I Would Modify This Recipe
- Add Blueberries or Raspberries: Fold in 1 cup of fresh or frozen berries. Just make sure you dust them with flour to prevent them from sinking.
- Include Poppy Seeds: Stir in 2 tablespoons of poppy seeds to have a lemon-poppy seed loaf.
- Reduce the Sugar: Cut the cane sugar down to 1/3 cup if you prefer your loaf cake to be a bit less sweet.
Make it Gluten-Free
It’s very easy to make this recipe gluten-free. Simply replace the all-purpose flour with a gluten-free baking flour blend.
Make sure you look for a blend that has xanthan gum or psyllium husk. If it doesn’t have it in the blend, add ½ teaspoon of xanthan gum.
Keep in mind that almond flour is not a good replacement, as it behaves a bit differently from wheat flour. But, I’ve tried using a combination of 1 cup of almond flour and ½ cup of coconut flour, and it ends up pretty great.
