Lemon Cottage Cheese Loaf Cake
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!
Servings: 10 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