Lemon Cottage Cheese Cake: Bright, Moist & Easy to Make

There’s something about the smell of lemon cake in the oven that takes me right back to my tiny Queens kitchen, where my grandma and I baked side by side using whatever we had, like cottage cheese from last week’s lasagna night. This lemon cottage cheese cake is pure comfort: zesty, soft, and baked in just one bowl. It’s the kind of dessert that feels fancy but is secretly simple. I’ve made this for brunches, birthdays, and lazy Sundays, and it always disappears fast. This recipe turns pantry staples into something that tastes like it came from your favorite bakery. Let’s make it together!

Table of Contents.

Table of Contents

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Why You’ll Love this Lemon Cottage Cheese Cake.

Light, Moist, and Packed With Flavor

This lemon cottage cheese cake is everything a good loaf should be: tender inside, golden outside, and bursting with citrus in every bite. The cottage cheese gives it a silky texture, think somewhere between cheesecake and sponge cake without any heaviness.

Easy Enough for Beginners

No fancy equipment here. A hand mixer, one bowl, and a loaf pan are all you need. It’s an approachable bake that still feels impressive, just like my cottage cheese chocolate mousse easy, creamy, and endlessly adaptable. You’ll spend more time waiting for it to bake than actually prepping it.

And if you love this kind of cozy, cake-style dessert, you’ll definitely want to try my whipped cottage cheese dessert or even these no-bake cheesecake cups next.

Ingredients Needed

Here’s everything you’ll need to make the best lemon cottage cheese cake.
Make sure your ingredients are at room temperature for the fluffiest results.

Cake Ingredients
Unsalted butter	½ cup, room temperature
Sugar	1 cup
Eggs	3 large
Cottage cheese	1 cup
Salt	¼ teaspoon
Vanilla extract	1 teaspoon
All-purpose flour	1 ½ cups, sifted
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Lemon zest	From 1 lemon

For the Glaze
Powdered sugar	1 cup
Lemon juice	2 tablespoons
Hot water	1 tablespoon

How to Make Lemon Cottage Cheese Cake

Step 1 – Start With a Fluffy Base

Turn on your oven and preheat to 170°C (340°F).
In a large bowl, whip the unsalted butter and sugar together for 3–5 minutes, until fluffy and pale. This step creates a light texture in the final cake.

One by one, add the eggs, mixing well after each addition.

Step 2 – Add the Creamy Middle

Mix in the cottage cheese, salt, lemon zest, and vanilla extract. Beat until the mixture looks smooth and well combined. The cottage cheese will break down and melt into the batter as it bakes.

Looking for more ways to bake with cottage cheese? Try my cottage cheese brownies for another creamy treat.

Step 3 – Sift in the Dry Ingredients

Sift together the all-purpose flour, baking powder, and baking soda, then add them to the wet mixture. Mix until just combined. Don’t overmix or the cake will become dense.

Step 4 – Bake to Golden Perfection

Grease a loaf pan with butter and dust with flour, or line it with parchment paper. Pour the batter in and smooth the top.

Bake at 170°C (340°F) for about 1 hour, or until a toothpick inserted into the center comes out clean.

Let it cool in the pan for 10 minutes, then move to a wire rack to cool completely.

Step 5 – Finish With a Bright Glaze

Mix powdered sugar, lemon juice, and hot water until smooth. Drizzle it generously over the cooled cake.
Top with extra lemon zest or cottage cheese pineapple mousse for a tropical twist.

Lina Rose Tips

Don’t skip the butter-sugar whip.
Whipping the butter and sugar properly adds essential air into the batter, giving your lemon cottage cheese cake that light, cloud-like crumb. Don’t rush this step; it’s worth it.

Zest smart.
Only zest the yellow part of the lemon, not the white pith underneath. The zest is where all the flavor lives. If you want to boost the lemon aroma, zest the lemon directly over the bowl to capture the citrus oils.

Cool completely before glazing.
Pouring glaze over a warm cake can make it slide off. Let your cake cool fully so the glaze stays in place and sets into a beautiful shell.

Double the glaze if you like it sweeter.
Prefer a more dessert-style loaf? Double the glaze and let it drip down the sides. It’s a perfect treat next to an afternoon cottage cheese ice cream or banana cottage cheese pancakes for brunch.

Variations & Substitutions

Swap citrus.
No lemons? Use oranges or limes for a different twist. Blood orange zest adds a stunning color and fragrance.

Add mix-ins.
Fold in ½ cup of blueberries, poppy seeds, or white chocolate chips for texture and flavor pops. If you’re feeling adventurous, try a swirl of cottage cheese cookie dough inside for a surprise center.

Make it gluten-free.
Use a 1:1 gluten-free all-purpose flour blend. Just make sure to mix gently and allow the batter to rest for 10 minutes before baking for better structure.

Dairy-free option.
You can replace the butter with vegan butter and use dairy-free cottage cheese or thick almond yogurt. The results are slightly different but still tender and flavorful.

Storing and Reheating & FAQs

Store this lemon cottage cheese cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To keep it moist, wrap it in parchment paper before sealing in a container.

To reheat a slice, warm in the microwave for 10–12 seconds to soften the crumb and re-activate the lemon aroma.

FAQs

You May Also Like

If this cozy lemon loaf made you smile, you’ll love these easy, feel-good bakes from Globe Recipe:

• Try my ultra-smooth cottage cheese cheesecake for a creamy dessert twist
• Cool down with frozen cottage cheese bark on warm days
• Get your brunch glow-up with cottage cheese egg bites
• Feeling chocolatey? Don’t miss the cottage cheese brownies or cookie dough

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