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Lemon Almond Cottage Cheese Cake Recipe

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★★★★★

4.6 from 203 reviews

This Lemon Almond Cottage Cheese Cake is a moist and tangy gluten-free cake featuring the subtle sweetness of whole cane sugar, the creamy texture of blended cottage cheese, and a bright lemon flavor enhanced by almond flour and sliced almonds. Perfect for dessert or a special snack, it offers a nutritious twist on traditional cakes with wholesome ingredients and a delicate almond crust.

Ingredients

Scale

Main Ingredients

  • 3/4 cup whole cane sugar (can substitute coconut sugar or granulated sugar)
  • 1/2 cup unsalted butter, room temperature (can substitute ghee, dairy-free butter, or coconut oil)
  • 1/4 tsp sea salt
  • 4 large eggs, at room temperature
  • 1 1/4 cups cottage cheese, blended (can substitute Greek yogurt, ricotta cheese, or silken tofu)
  • 1 1/2 tsp vanilla extract (can substitute almond or maple extract)
  • Zest of 1 lemon (can substitute lime or orange zest)
  • Juice of 1/2 lemon (can substitute lime juice)
  • 2 cups almond flour (can substitute hazelnut flour or other gluten-free flours)
  • 1 tsp baking powder
  • 1/2 cup sliced almonds (can substitute chopped walnuts, pecans, or sunflower seeds)

For Dusting

  • Powdered sugar (can substitute cocoa powder for a richer finish)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cake evenly.
  2. Cream Butter, Salt, and Sugar: In a mixing bowl, combine the room temperature butter, sea salt, and whole cane sugar. Using a hand mixer, beat the mixture until it becomes light and fluffy, approximately 4 minutes.
  3. Add Eggs: Crack the 4 large eggs into the butter and sugar mixture.
  4. Mix Eggs In: Use the hand mixer again to thoroughly combine the eggs with the butter and sugar base.
  5. Add Dairy and Flavorings: Add the blended cottage cheese, vanilla extract, grated lemon zest, and freshly squeezed lemon juice into the mixture.
  6. Mix Together: Continue mixing with the hand mixer until the mixture is smooth and well incorporated.
  7. Combine Dry Ingredients: In a separate bowl, mix the almond flour with the baking powder.
  8. Incorporate Dry Ingredients: Gradually add the almond flour and baking powder mixture to the wet ingredients while mixing on a slow speed to start forming the batter.
  9. Form Batter: Increase mixer speed as needed until a smooth batter is achieved.
  10. Prepare Cake Pan: Line an 8-inch springform pan with parchment paper, grease the sides, and then dust the sides with almond flour to prevent sticking.
  11. Pour Batter: Transfer the batter into the prepared springform pan and use a spatula to smooth the top evenly.
  12. Add Topping: Spread the sliced almonds evenly over the batter surface for a crunchy topping.
  13. Bake: Place the cake in the preheated oven and bake for 55 to 60 minutes. If the top starts to brown too quickly, cover it loosely with aluminum foil halfway through baking.
  14. Cool: Remove the cake from the oven and allow it to cool in the springform pan for at least one hour.
  15. Dust and Serve: Once cooled, dust the top with powdered sugar before serving to add a touch of sweetness and decoration.

Notes

  • You can substitute cane sugar with coconut sugar or erythritol to reduce sugar content.
  • Butter can be replaced with ghee, dairy-free butter, or coconut oil for different dietary needs.
  • Cottage cheese can be swapped with Greek yogurt, ricotta, or silken tofu if preferred.
  • Almond flour is gluten-free but can be substituted with other nut flours like hazelnut flour.
  • Cover the cake with foil during baking if the top browns too quickly to prevent burning.
  • Allow the cake to cool completely before dusting with powdered sugar for best presentation.
  • This cake is gluten-free and rich in protein due to the cottage cheese.

Keywords: Lemon Almond Cake, Cottage Cheese Cake, Gluten Free Cake, Almond Flour Cake, Lemon Dessert, Healthy Cake, Protein Rich Cake

Find it online: https://tastybynova.com/lemon-almond-cottage-cheese-cake-recipe/