Flourless Cottage Cheese Lemon Cake (Print version)
A moist, bright lemon cake made with blended cottage cheese, almond flour, eggs, and fresh lemon for a gluten-free dessert with a soft cheesecake-like crumb.
# Ingredients:
For the cake
01 -
1 cup (225 g) whole milk cottage cheese
02 -
3 large eggs
03 -
1/2 cup (100 g) granulated sugar
04 -
3 tablespoons (42 g) unsalted butter, melted and cooled slightly
05 -
2 tablespoons fresh lemon juice
06 -
1 tablespoon finely grated lemon zest, from about 2 lemons
07 -
1 teaspoon vanilla extract
08 -
1/4 teaspoon fine salt
09 -
1 1/2 cups (150 g) fine blanched almond flour
10 -
1 1/2 teaspoons baking powder
For serving
11 -
1 tablespoon powdered sugar, optional
12 -
1 cup (125 g) fresh berries, optional
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment and grease the sides.
02 -
Add cottage cheese, eggs, sugar, melted butter, lemon juice, lemon zest, vanilla, and salt to a blender. Blend for 45-60 seconds, until completely smooth.
03 -
Pour the blended mixture into a bowl. Add almond flour and baking powder, then stir gently until the batter is even and no dry pockets remain.
04 -
Scrape the batter into the prepared pan and smooth the top. Bake for 34-38 minutes, until the edges are set and lightly golden and the center has a slight wobble.
05 -
Cool in the pan for 20 minutes, then run a thin knife around the edge and transfer to a rack. Chill for at least 1 hour for the neatest slices.
06 -
Dust with powdered sugar and serve with fresh berries if desired. Store leftovers covered in the refrigerator.
# Good to know:
01 -
The cake sets as it cools, so avoid slicing it straight from the oven.
02 -
Use fine blanched almond flour, not coarse almond meal, for the smoothest texture.
03 -
Nutrition is an estimate per serving without optional berries.