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.

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My Tips & Tricks

  1. Blend the Cottage Cheese: We don’t want to have any lumpy cake here. So, blend your cottage cheese in a food processor before adding it to your mixture.
  2. Use Room Temperature Eggs: They blend more easily with the sugar.
  3. Cool Before Glazing: Let the cake cool for at least 20 minutes before adding the glaze. Otherwise, it might melt and run off.

My Storage Tips

If you have any leftovers, place them in an airtight container and keep them at room temperature for up to 3-4 days. If you want to keep it for longer, place it in the fridge for up to 7 days.

This is a great recipe for meal prepping, so if you want to keep it for longer, wrap them individually and place them in the freezer. You can keep them there for up to 3 months.

lemon cottage cheese loaf cake

Lemon Cottage Cheese Loaf Cake
5 from 3 votes

Lemon Cottage Cheese Loaf Cake

Cals: 177Protein: 6.9Carbs: 29Fat: 3.5

Moist, tangy lemon loaf cake made with cottage cheese for a tender crumb and protein boost. Easy to make with bright citrus flavor, perfect for afternoon coffee breaks or anytime you crave something sweet!
Prep: 15 minutes
Cook: 45 minutes
Rest: 20 minutes
Total: 1 hour 20 minutes
Servings: slices

Ingredients

  • 3 large eggs
  • 1/2 cup cane sugar
  • 1 1/4 cup cottage cheese blended
  • 2 tbsp grated lemon zest
  • 1 1/2 tbsp lemon extract
  • ½ cup+ 1 tbsp coconut oil melted
  • 1 ½ cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 1/4 tsp salt

Glazing

  • 2 tbsp lemon juice
  • 6 tbsp powdered sugar

Instructions

  • Preheat the oven to 350F. Grease and flour a 9’’x5’’ loaf pan.
  • In a large bowl, whisk together eggs, cane sugar, cottage cheese, lemon zest, lemon extract, and melted coconut oil.
  • Add in the flour, baking powder, and salt, and stir until combined. Don’t overmix the batter, it will be thick and lumpy.
  • Pour the batter into the loaf pan and level it out with a spoon.
  • Bake for 40-45 minutes until the cake sets. Check with a toothpick to make sure that’s the case.
  • Let the cake cool down inside the loaf pan for 10 minutes. Then remove from the pan and let it cool further on a wire rack.
  • Combine lemon juice and powdered sugar, and glaze the cake before serving.

Nutrition

Serving: 1 slice (3 oz) | Calories: 177kcal | Carbohydrates: 29g | Protein: 6.9g | Fat: 3.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.8g | Cholesterol: 60mg | Sodium: 289mg | Potassium: 75.9mg | Fiber: 0.7g | Sugar: 13g | Calcium: 97mg | Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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