Introduction

The Lemon Almond Cottage Cheese Cake is a delightful treat that combines the tangy brightness of lemon with the nutty richness of almond flour. This moist and flavorful cake is perfect for any occasion and offers a unique twist with the addition of creamy cottage cheese for extra moisture and texture.

A round cake with one thick dark golden brown layer topped heavily with thin sliced toasted almonds that cover the entire surface, with a light dusting of powdered sugar. Two triangular slices are cut and slightly pulled out, showing the dense, moist yellow interior with almond flakes on top. The cake rests directly on a white marbled surface with some almond slices and powdered sugar scattered around. A wedge of lemon and an almond can be seen near the top edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup whole cane sugar (or coconut sugar/granulated sugar/erythritol for lower sugar)

1/2 cup unsalted butter, room temperature (or ghee/dairy-free butter/coconut oil)

1/4 tsp sea salt

4 large eggs, at room temperature

1 1/4 cups cottage cheese, blended (or Greek yogurt/ricotta cheese/silken tofu)

1 1/2 tsp vanilla extract (or almond extract/maple extract)

Zest of 1 lemon (or lime/orange zest)

Juice of 1/2 lemon (or lime juice)

2 cups almond flour (or hazelnut flour or other gluten-free flour)

1 tsp baking powder

1/2 cup sliced almonds (or chopped walnuts/pecans/sunflower seeds)

Powdered sugar for dusting (or cocoa powder for a richer finish)

Instructions

Step 1: Preheat your oven to 325°F. In a large bowl, combine the butter, sea salt, and sugar.

Step 2: Using a hand mixer, beat the mixture until light and fluffy, about 4 minutes.

Step 3: Add the eggs to the bowl.

Step 4: Mix again with the hand mixer until fully combined.

Step 5: Add the blended cottage cheese, vanilla extract, lemon zest, and lemon juice.

Step 6: Mix once more until all ingredients are incorporated.

Step 7: In a separate bowl, whisk together the almond flour and baking powder.

Step 8: Gradually add the almond flour mixture to the wet ingredients, mixing slowly to form a batter.

Step 9: Continue mixing on a low speed until the batter is smooth and well combined.

Step 10: Prepare an 8-inch springform pan by lining the bottom with parchment paper, greasing the sides, and dusting lightly with almond flour.

Step 11: Pour the batter into the prepared pan and smooth the top with a spatula.

Step 12: Sprinkle the sliced almonds evenly over the top of the batter.

Step 13: Bake in the preheated oven for 55-60 minutes. If the top starts to brown too much, cover it loosely with foil halfway through baking.

Step 14: Remove the cake from the oven and allow it to cool in the springform pan for at least one hour. Dust with powdered sugar before serving.

Tips & Variations

For a dairy-free version, substitute butter with coconut oil and use silken tofu instead of cottage cheese.

Try using lime or orange zest and juice for a different citrus flavor.

Mix chopped walnuts or pecans instead of sliced almonds for a variation in texture and taste.

If you prefer a richer finish, dust the cooled cake with cocoa powder instead of powdered sugar.

FAQs

Can I use regular flour instead of almond flour?

Yes, but the texture and flavor will change. Almond flour gives a moist, nutty base suited for this cake. Using all-purpose flour may result in a denser texture.

Is it necessary to blend the cottage cheese?

Blending the cottage cheese creates a smooth batter and helps the cake have a uniform texture. If you skip this step, the cake may have small curds of cheese throughout, which some people enjoy as a textural feature.